BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
A distinct identity, an unmistakable flavor, and a fundamental task: the bun is as beautiful to look at as it is delicious to eat. But beneath its soft, golden exterior lies an important hidden quality: the ability to hold its shape and texture even when loaded with layers of toppings and sauces. It is not uncommon to find it already cut in half, ready to help us make perfect burgers. Sweet and ultra-soft, with a gently amber color as if it had been toasted by the sun, the bun’s origin—like many gastronomic legends—is shrouded in mystery. But whether it originated in the kitchen of an Oklahoma restaurant or in a fast food chain in the heart of Kansas doesn't matter much after all. What matters is the path that led it to be an undisputed icon, both in form and flavor.
Our bun with vegetable sauce, pecorino cheese, Parma ham, and eggplant in oil is super easy to prepare. It’s quick, colorful, and captures the essence of homemade goodness with the indulgence of a restaurant-worthy burger. Enjoy it solo or with sides, in solitude or with friends—it’s bound to bring a little magic to even the most ordinary day.
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: for 1 person
Ingredients
1 hamburger bun by Pizza Food Love
Semi-aged Pecorino by Emilia Food Love
Prosciutto di Parma DOP by Emilia Food Love
Grilled Eggplant in oil by Emilia Food Love
Vegetable Sauce by Emilia Food Love
2 fresh cherry tomatoes
Fresh lamb's lettuce
Method
-
Cut the bun in half, then heat it in a non-stick skillet for a few minutes until it’s slightly toasted.
- Spread the vegetable sauce on the bottom half of the bun. Begin layering: start with a handful of lamb’s lettuce, followed by thin slices of Pecorino cheese, 4 slices of Parma ham, an equal number of eggplant in oil, and finally, thinly sliced cherry tomatoes.
-
Close the bun and serve.
Tip
For a bolder flavor, swap the semi-aged Pecorino for the aged Pecorino by Emilia Food Love. And for an extra “festive” touch, try this recipe with the Emilia Food Love Tomato and Vegetable Sauce.
Voir l'article entier
Panettone FRENCH TOAST with Strawberry Preserves
Are we completely sure that French toast is French? And is it the same recipe that, in the homeland of haute cuisine, goes by the poetic name pain perdu? As often happens in the kitchen, names can be misleading, but flavor never lies.
Our first recipe of December is Panettone French Toast with Strawberry Preserves, an original, colorful and irresistible idea that will prepare your palate (and spirit) for Christmas!
CRÊPES RATATOUILLE
Can a simple dish with humble peasant origins hold emotions capable of softening even the hardest of hearts? According to Remy, the protagonist of the unforgettable animated film “Ratatouille”, the answer is undoubtedly yes.
We couldn’t agree more. Today we’re sharing a wholesome, delicious recipe that brings together two icons of French cuisine, and we’re sure it will delight and move you: Ratatouille Crêpes.
EGGPLANT PARMIGIANA
Where was Eggplant Parmigiana born? If you think the answer is obvious, we’ve got a few surprises for you. Many regions claim to have invented this classic and beloved dish.
And if you too believe that “everything tastes better fried,” let yourself be won over by this oven-baked masterpiece — and don’t forget to come back and tell us how yours turned out.
