16

10

2009

Trattoria Sabatino

Colin

Posted in % Daily Value *
Tags % Daily Value *
Cremsnit14%
Fennel14%
Florence14%
Italy14%
Ravioli14%
Sausage14%
Tuscan14%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Trattoria Sabation, Just from the other side of the arno river, very authentic Tuscan spot, out side of the main tourists area, not that I had much idea of how to order or what, but everything that came after was quite superb.

Ravioli al Sugo

Ravioli al Sugo

Skipping the antipasti by ordering first the Ravioli al Sugo

Salsiccia toscana con fagioli all'uccelletto

Salsiccia toscana con fagioli all'uccelletto

followed by Salsiccia toscana con fagioli alluccelletto – a Tuscan sausage with beans.

Tuscan Salad

Tuscan Salad

and a green Tuscan salad, with slices of shaved fennel and carrot.

Cremsnit reteta

Cremsnit reteta

and a Tuscan version of Cremsnit cake for dessert.

29

06

2009

Grits Eggs & Sausage

Colin

Posted in % Daily Value *
Tags % Daily Value *
Eggs33%
Grits33%
Sausage33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Grits Eggs & Sausage

Grits Eggs & Sausage

simple and delicious breakfast which also make a great pict and a beautiful beginning for a flavorful day.

12

08

2008

Next gen chicken cutlet sandwich

Colin

Posted in % Daily Value *
Tags % Daily Value *
Chicken33%
Mixed Relish33%
Sausage33%

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher on lower depanding on your calorie needs

Chicken Cutlet Sandwich

Chicken Cutlet Sandwich

This sandwich is kind of a take on a traditional polish chicken cutlet sandwich.

I took the basic panko bread crumbs, mixed them with chopped fresh rosmarin, grated gruyere cheese, salt and peppers. prepeing the chicken in the regular way of cleaning the cutlets, flatting them, dipping in flour, eggs, and the bread crumb mixture. then sauteing for 2-3 min on each side in a buttered skillet over high heat, and letting them dry on a paper towel while prepping the next round. this would result with very fresh and tasty chicken cutlets, that would go well on any future combination if its a sandwich or a combined dish, or even just simple rice.

To combing the sandwich I used polish rye bread for the base adding the first layer rather then mustered an Indian addition of Patak’s Mixed relish this would build the base layer of hot crunch for the sandwich, on top of that I layered the chicken cutlets, added a thin slice of brie and very thin slice of smoked Morski polish cheese, a thin slices of baby radishes on top of the cheese and a thin slices of polish sausage on top.

I serve this sandwich with some extra pickles and a slice of baby radish on the side.