Tramezzino- Sandwich

Yes people this is a recipe on how to make a sandwich. Not really the most complicated of recipes but it's not really just an ordinary sandwich. In Italy the word for sandwich is tramezzino, a cute word in my opinion. In fact Italian's are so in love with 'tramezzini' that there is bread that you can buy solely for this purpose, crust less, white and fluffy and ready to go.

The original tramezzino was first created in Torino to serve as an alternative to English high tea, however in Venice tramezzini can be found in abundance. In fact, recently whilst catching the train to Venice I overheard a group of proud Venetians talking to a tourist recommending that during their weekend stay they MUST try a tramezzino. I thought it quite comical overhearing the Italian's trying to explain what a tramezzino was, essentially just a sandwich (common lingo to you and me). As if they are something unique and specific to Italy. However in saying that, like most Italian morsels they have conquered how to make a great sandwich. They can be bought generously filled with the most delicious ingredients.

I recently hosted a party and served 'bellini' and 'tramezzini' after being inspired by my trip to Venice. My friends from Viareggio were less than impressed that I had adopted a 'new style'- however they were more than happy to eat and drink the 'new style' (in fact they have requested that I make them again for a party that I am hosting this Thursday).

These sandwiches are the perfect party food, and so easy to make!

What you need:
One loaf of white fresh bread (crustless)
400g canned tuna (I always use Rio mare)
200g capers
350g whole egg mayonnaise (or make your own) or don't bother!

How to make:
1: Rinse the capers to remove any excess salt or vinegar. Mix through with the mayonnaise
2: Remove all the crusts from the bread
3: Layer the bread with the tuna, place a piece of bread on top, then layer with the caper and mayonnaise mix and top with another piece of bread (yes, it's a double decker)
4: Cut into small triangles, and serve

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Good Friday

What did you eat today, Good Friday?   Although Good Friday in Italy is not a day of celebration as such, it is a day where Catholics do not consume meat (some fast altogether).  An alternative is fish, and I normally take the opportunity to make "spaghetti alle cozze" (spaghetti with mussels).  This has become my own little tasty tradition, and enjoyed with my family and friends (sometimes randoms too). I thought I would share this with you, recipe to follow!

Insalata Russa (Russian salad)

Although the origins of this salad are debated there are claims that this salad dates back over 800 years and was introduced to Italy when Russian dignitaries visited.  I however was introduced to this salad by Anna Bernado, a beautiful family friend living in Ostia, just outside of Rome.  I was given the privilege of "designing" the top of the salad and chose the words "Natale" (Christmas), given that this was to be served to the family as part of a Christmas feast.  This entail came with a round of applause as it was presented to the table.  I can only take credit for the "design", however Anna takes full credit for the the preparation and delicious flavour.  This salad is generally served around Christmas time in Italy however you can find it during "apertivo time" at local bars and restaurants (I have tried many varieties but I have not had one as good as Anna's). The success of this salad is in the making of your own mayonnaise, the supermarket variety is incomparable.  Serve as an accompaniment to grilled fish, roast meats or even on some crusty bread.
Grazie tanti Anna per la ricetta!!!!

Mayonnaise Ingredients:

What you need:

500ml Extra virgin Italian olive oil

two large organic eggs 

pinch of salt

juice of one lemon

How to make:

Use a hand held stick blender. Place eggs in the bottom of a long, round container (normally provided with stick blender).  Then add the oil.  Place the stick blender in the container at the bottom and turn on for a few seconds, slowly move the stick blender up towards the top of the container.  This will take about  1-2 minutes as the egg/oil mixture combines and thickens to create mayonnaise.  Season with salt and lemon juice to taste.      

What you need for the salad:
300 grams peeled and boiled potatoes, then cubed

300 grams of carrots boiled in hot water with some salt

300 grams peas

two tablespoons capers

two tablespoons pickled gherkins cut into small pieces

400 grams of fresh prawns cooked then peeled (alternatively use cubed pieces of prosciutto) 

How to make:

1: Place all of the ingredients into a bowl but only half of the carrots, gherkins and prawns (reserve the other half for decorating)

2: Mix half of the mayonnaise mixture through the vegetable and prawn mixture and transfer to serving dish

3: Top with the remaining mayonnaise 

4: Use the reserved carrot, gherkin and prawns to create your "own design" on top

5: Make a day in advance to enhance the flavour

Buon apetito