||A beer that is labeled “light” has a different meaning in Europe than the United States. In the U.S., like many food items that are labeled light, this refers to a beer with fewer calories, which is achievedby reducing the amount of alcohol. In Europe, a light beer indicates a pale lager, rather than a dark one.
4 oz. Robiola , room temperature
2 tbsp. chives, minced, plus whole chives
2 tbsp. parsley
minced freshly ground pepper
4 oz. bresaola, thinly sliced
1. In a bowl, combine the cheese and minced herbs. Season with freshly ground pepper and mix well to combine. 2. Lay 2 bresaola slices, overlapping, on a clean work surface. Spread 1⁄2 of the bresaola with the Robiola mixture. Repeat with the remaining ingredients. 3. Roll each slice tightly, starting from the side with the cheese, to form a cigar shape and slice in 1⁄2 on a diagonal. 4. Tie each roll closed with 1 chive. Serve immediately or cover and refrigerate until ready to use. Serves 4
Replace: bresaola with prosciutto crudo
Replace: Robiola with brie
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By Paolo Villoresi
Different city, different Panino or sandwich; most people have lunch away from home and prefer a sandwich made with local ingredients. So in each major city and surroundings you can find a different one, all good, all appetizing, all not expensive. They bring it from home or they have it made by a nearby store.
Naples is a city rich in sound, color, fragrance and laundry drying in the sun. It’s a city that you must live in to understand beyond its usual surroundings. Naples is the capital of Campania, but the region is more than Naples and Vesuvius. There is the sea and a splendid coast, but Campania also has a very rich inland region, which has produced prized vegetables and fruits since the time of the ancient Romans and Greeks.
In Naples, people really love to live in the open. The city is full of small stores that sell fried food, cold cuts and pizza, so it is very easy to put together a nice simple a rapid lunch. ……
- This article is featured in the September-October 2012 issue of our e-magazine CIBO. To read the full article and the recipe, subscribe to CIBO!