RomanItalian
Italian-Style Grilled Cheese
by Cucina con Ruben · 548K subscribers on YouTube
An Italian twist on the classic grilled cheese, featuring a blend of Italian cheeses, anchovy butter sauce, and a fresh tomato salad with zucchini flowers.
- Difficulty
- easy
Ingredients
15 items- 40 gButter
- Alici Sotto Burroa few anchovies
- 150 mlFresh Cream
- 1 pcsLemonzest and juice
- 30 gParmigiano Reggiano
- 30 gPecorino Romano
- 50 gSmoked Scamorza
- Black Pepperto taste
- 4 pcsPane Briocheslices
- 6 pcsZucchini Flowers
- 2 pcsMerinda Tomatoes
- 1 pcsPomodoro Grappolocluster tomato
- Basila few leaves
- Saltto taste
- Olive Oilextra virgin, to taste
Method
- Prepare the anchovy butter sauce: in a small saucepan, melt a knob of butter, add the anchovies and dissolve while stirring. Add the cream and let it reduce over medium heat. Add a grating of lemon and pepper to taste.
- Prepare the cheese mix: grate the Parmesan, Pecorino, and scamorza. Mix with a little black pepper.
- Prepare the bread: cut two slices of brioche bread (or country bread) and butter both sides.
- Assemble the sandwich: on one slice of bread, distribute the cheese mix, add the zucchini flowers, cover with the other slice.
- Cook the sandwich: in a pan with a little butter and oil, cook the sandwich over medium heat until the cheese melts and the bread is golden and crispy on both sides.
- Prepare the tomato salad: slice the Merinda tomatoes and the cluster tomato. Season with salt, pepper, fresh zucchini flowers, basil, and olive oil.
- Serve: cut the sandwich in half, pour some anchovy sauce on the plate, place the sandwich, accompany with the tomato salad, and garnish with fresh basil.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
