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How to start?
In one of my new cookbooks I found a short recipe. It’s Giulia Scarpaleggia’s cookbook from her food blog Jul’s Kitchen about the markets of Tuscany. The recipe describes a nice snack for happy hour or as a side dish for dinner… The main ingredients are bread, wine & cheese.
So I remembered this approach when thinking about a light dinner. I had some salad leaves in my fridge (& some radishes & spring onions as usual for my fridge occupancy) & some mushrooms. There was a leftover piece of gruyère & some red wine from the evening before… Also some leftover baguette waited for its destiny.
For the record:
The original recipe relates on fine Italian bread – even if stale -, an Italian white wine & soft pecorino. When thinking about dinner I had to confine myself to whatever was available – be sure: it worked also fine.
I was sure from the beginning that my „bread&wine&cheese“ approach had to be served at once after leaving the oven – as the cookbook said. So I had to prepare the greens beforehand & then…
I started w/ some lamb’s lettuce & arugula – you know: cleaning, sorting, trimming the fine roots of the lambs lettuce & drying in my salad spinner.
In addition I took some spring onion, some radishes & a rather big mushroom to add some substance to the greens.
I tried to produce fine slices of spring onions, radishes & mushrooms…
…& finally mixed it all. (Now you can store the greens in your fridge… until serving.)
I also prepared the dressing – just a mix of olive oil, balsamic vinegar & sweet mustard – in my little shaker & stored it also in the fridge.
Now there are slices of stale baguette, some red wine & some grated gruyère.
For the record:
In the recipe it’s white wine… You’ll see in the photos that the red wine leaves red traces in the bread. (White wine wouldn’t… Definitely better optical look!) Well, I don’t care! The flavour is the crucial point! (…& white/red wine deliver it both!)
We start w/ distributing some olive oil in ovenproof bowls.
Sorry: of course we start w/ preheating the oven to 160° C w/ fan!
We add some bread, some wine & some cheese. Then there is the next layer of bread, wine & cheese… & once again. At the end there are 3 layers & on top is some butter.
The ovenproof bowls march in the oven & will be ready in about 10 min.
For the record:
If you aren’t ready for the snack… you need not preheat the oven right now. You may store the filled ovenproof bowls in your fridge for some hours.
Finally there is the snack – the bread is crispy & slightly brown, the gruyère is soft & creamy & holds everything together.
- 40 - 50 g lamb's lettuce
- 40 - 50 g arugula
- 1 spring onion
- 3 - 4 radishes
- 1 (big) mushroom (about 50 g) - or 2 small
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sweet mustard
- 3 - 4 slices of stale white bread
- 3 tbsp red wine or white wine
- 60 g grated gruyere
- 1 tsp butter
- olive oil
- Clean & trim the lamb's lettuce as well as the arugula.
- Chop the sping onion, the radishes & the mushroom.
- Mix everything.
- Mix the dressing & pour over the greens before serving.
- Preheat the oven to 160° C w/ fan.
- Grate the gruyere.
- Cut the bread.
- Oil 2 ovenproof bowls.
- Add a layer of bread, soak w/ some wine & sprinkle w/ grated gruyere.
- Repeat twice.
- Add some butter on top.
- Bake in the oven for about 10 min.
- Serve immediately together w/ the greens.
For our dinner I mixed the salad leaves & the rest w/ the dressing.
Each of the 2 of us got a share of the greens & the baked content of a bowl. It came out of the bowl w/o breaking into parts or crumbling away.
There are the cold greens & the hot bread&wine&cheese… (Serve immediately: the bread&wine&cheese is best when hot or warm.)
The businesswoman w/ too many office hours thinks
Fine – I see: I may have a snack for happy hour for as many people as I’ve got ovenproof bowls. A fast approach! I can also serve the snack in the bowls – although they are hot… so I might need some solid napkins.