In the middle of Florence market where you can find the best Prosciutto or Balsamic Vinegar De Modena, next to the fresh cut of Chianina or even just a simple rabbit for dinner.
but for the real slow-quick deal you would have to stand in this line at Nerbone.
a place where traditional tuscan workers food is served for the people who comes to the market, prices are very cheap and the food is very Tuscan and basic, but goes without saying fresh and delicious.
not that you should skip any of the beef stews or pasta dishes
but the sandwiches are the real reason you would be here, the selection only has 2 of them to offer, one smoked and one braised beef, booth quickly dipped in their cooking liquids and served on a fresh bread, with almost nothing next to it, sound too simple, but for some reason it doesn’t seems to need anything else. perhaps a quick glass of wine to wash it off.
Snack – Position in the perfect location from the other side of Alidoros, also making very competitive sandwiches and delicious authentic Greek food for very affordable prices, I walked by the place many times though this is my first time to get a real bite of their food, the braised lamb sandwich was of course my first choice, this is one amazing source of flavor, cant wait to go back and check the rest of the menu.
My new favorite bread Levy’s real Jewish rye. really the ideal bread for any tuna salad sandwich… soon to be tested with pastrami!
very nice Sicilians eggplant recipe, goes really well with tuna, here I am serving it in a sandwich format with pecorino cheese and some basil.
2 eggplants [2.25lbs]
0.5 lbs of pitted green olives roughly chopped;
5 oz rinsed salted capers
8 celery ribs [1.25lbs]
3-4 medium onions, cut into thin strips
2 medium red bell pepper, cut into thin strips
3 cups canned tomatoes or fresh cooked tomatoes [the best is half and half combination]
0.3 cpu of red wine vinegar
2 tbs sugar
3/8 cup pine nuts
- wash the eggplant dice them in to small cubes sprinkle them with salts and let them sit in a strainer for 1 – 2 hours so they lose their bitter juices.
- blanch the celery sticks in hot salted water for about 5 min. drain them , cut them into bit size pieces, saute them in olive oil and set them aside.
- Heat a second pot with olive oil and fry the diced eggplant in small batches to keep the pan from caramelizing and maintain the high temperature
- Slice the onions and saute them in olive oil, when they start turning translucent add the pine nuts, olives ,cappers, tomatoes, and red peppers. continue cooking and stirring until the pepper are soften and the tomatoes are done (about 15min)
- Stir in the eggplant and the previously sauteed celery. cook for for several min over low fire then add the vinegar and sugar. once the vinegar evaporated remove from the fire and let cool
serve with fresh basil.
the caponta goes really well with the tuna loin served on the top.
This sandwich recipe is what I call the perfect lunch, I keep a Tapenad jar and some motzorela in the office, on lunch time all it take is a short trip to the bakery across the st’ and the vegetable cart on the way back, for less the 2.5$ this is what you get!
1 lbs of mixed olives [I like to use a combination of black olives, both calamata, French and Moroccan olives]
4 tbd of salted capers [rinsed]
12 fresh basil leafs [finely chopped]
2 tbs freshly squeezed lemon juice
50g lightly toasted pine nuts
2 anchovy fillets, rinsed.
4 tbs extra virgin olive oil
2 garlic clove minced
1 teaspoon dried thyme
1. roughly chop the olives and place in a large dish.
2. filnley chop the pine nuts, basil and thyme and add them to the olives.
3. add the garlic, capers, lemon juice to the mix and start blending with a hand blander, slowly add the olive oil to smooth the mixture.
4. do not over bland so some of the olives maintain their atractivness
I like to keep the Tapenade in the refrigerator for 4-7 days so the flavors all adds up.
for a really great sandwich, simply get a nice bread, spread it over, slice some motzorela and garnish with fresh basil.