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Salumificio La Rocca - Salumi tipici piacentini

Burger buns with sautéed zucchini and Piacenza coppa

Recipe by food Blogger Alessandra Barbone that you can find on her blog I sognatori di cucina e nuvole who turned 11 years old yesterday, March 28, 2022! Greetings !!! heart
A good sandwich with quality products can easily replace a full meal, making the meal itself more delicious.
If we think about it when we go to a pub what do we eat? A different sandwich from the usual ones. So let's try to make them at home too, using excellent products and a lot of imagination in combining different ingredients.
These that I propose today are sandwiches that combine vegetables and cold cuts.
I first sautéed the courgettes and as sliced ​​I used an excellent thinly sliced Coppa Piac​​entina PDO. To finish it all, I add a little balsamic vinegar of Modena to give an acid note in contrast with the sweetness of the courgette.
Well, we ate them at home.
For sandwiches I used my burger buns, but if you don't want to make your own sandwiches you can use any type of sandwich.
For the quantities of sandwiches and other ingredients, adjust according to the size of the sandwiches and the hunger you have.
I prepared 2 each because my sandwiches had a diameter of about 8 cm.
round buns
Coppa Piancentina DOP thinly sliced ​​(Salumificio La Rocca)
small zucchini
extra virgin olive oil to taste
1 clove of garlic
Salt to taste.
balsamic vinegar of Modena (Acetaia del Parco)
First I cooked the zucchini. I put plenty of extra virgin olive oil and the peeled garlic clove in a pan. I browned it and then I eliminated it. I added the courgettes cut into thin slices and I sautéed over a high flame until they started to take on a slightly golden color. I adjusted with salt, I turned off the flame and let it cool completely.
When the zucchini has cooled I composed the sandwiches.
I cut the sandwiches in half, put a generous layer of sautéed courgette and placed the slices of Coppa Piacentina DOP on top. I put 4 or 5 for each sandwich. I dressed it all with a round of balsamic vinegar from Modena. I closed the sandwiches, stopped them with a decorative toothpick and served them.
Burger buns
If you always follow me, you know that I like baking at home and above all making sandwiches and slippers.
I started making burger buns at home during the first lockdown for Covid and I must say that I have never stopped. Apart from the satisfaction of making them yourself, the taste is another matter entirely. The packaged ones have practically no consistency, these instead are full-fledged sandwiches. They have the right consistency because they are soft, but if crushed they are not reduced to a thin strip of stuffed bread.
Having said that I can guarantee you that they are really simple to prepare and once cooked and cooled they can also be frozen and taken out of the freezer if necessary without the flavor and texture being affected. They will be as freshly made.
The only attention is to consider that once the sandwiches have been formed and left to rise, they will become larger by doubling in volume and will remain so even after cooking if not even a little larger.
These in the photo are 60 g of dough before rising.
250 g of flour 0
125 g of warm milk
20 g of granulated sugar
2 teaspoons of fine salt
50 g of peanut or sunflower oil
12 g of fresh brewer's yeast
I put all the ingredients except the salt in the mixer bowl and started kneading at low speed with the leaf whisk. As soon as the ingredients started to mix, I also added the salt. I slightly increased the speed and continued kneading until stringing. In the end I put the speed to maximum for about ten seconds.
I emptied the dough on the pastry board and divided it into pieces of about 60 g each.
I gave the folds to each piece bringing the edges from the outside to the center and finally pirlando very well.
I placed the balls on a clean cloth very wide between them and I just crushed them with the palm of my hand.
I covered with another cloth and put it to rise in a warm place.
Once they have risen, I put the burger buns in a pan, I brushed the surface with a little milk and I baked in a static oven at 200 ° for about 15 - 20 minutes.
Adjust according to your oven. They are cooked when they are golden brown on the surface.