Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a splash of Korean mustard (Burnt & Salty), it was a simple process. Reheat some sliced pork, spread some oily slicked broccoli di rape, and all is good!
While posting some bread photos on Instagram, a follower asked if I knew how to make trammezzino bread. First, I had to Google trammezzino. I found out it's a name coined by Gabriele D'Annunzino for sandwich made famous at Turin's Caffe' Mulassano.Trammezzino bread is basically a white pullman loaf whose crusts have been stripped, the goal to resemble an English tea time sandwich. It's often filled with tuna, eggs, or charcuterie.
Intrigued, I had some sourdough ready to adapt this milk-bread formula for my translation. I also substituted olive oil for butter or lard,(strutto). The dough was given a two hour bulk ferment, giving me time to go watch a televised football game. I then hand mixed it, and after a few folds, it felt silky. I shaped it into my pullman loaf pans and let it rise, then fell asleep giving it five hours to proof. In the end, it had a wonderful texture and taste. Filled with some nice proscuitto, mortadella and cheese it was fantastic!
Back in the U.S. Army where I first trained in institutional kitchens, "tartines" were open-faced white bread sandwiches served with mashed potatoes, roast beef and brown gravy. Crude. Basic. Unremarkable. Though my co-producer at Stir the Pots, Jonathan Field, actually likes white bread open faced sandwiches with greasy gravy, he's missing out on the genuine Tartine, a delicate marriage of pairings of flavors layered carefully on delicious bread. Here are some I made for a light appetizer or summer meal.
Cherries macerated with rosemary, pepper and salt, walnut mustard and foie gras.
Vinegared sweet peppers, Reggiano parmigiano, jicama, and ancho harissa
Hackleback caviar on buttered toast and Greek yogurt
Ever get home from a long day in the coal mine of work and wonder what you're going to eat? Imagine you're a chef and have been cooking all day for people. Now you're in no mood to start banging pots (or stir them), nevermind cook a roast, even for yourself.
And if you're like me, you may be sick of eating out. Yet, you haven't consulted your fridge in days because... you've been at work all week. You've barely consulted with your bed! So it's awfully meager pickings, as home inventory is the least of your worries when you're a chef.
So imagine this one night you catch a break, take an early night, head home to recuperate. You open the fridge and find....nothing - save for a few over-ripe fruits (okay, rotting), half eaten yogurts, a plate with a couple of unhappy anchovies, another plastic container filled with a leftover weekend meal (from two or three days ago). Is it really worth reheating in the oven? Is it even safe? In fact, at first glance it sems the only safe thing at home is the always dependable fruit known as autumn apples.
But wait, there's some fabulous bread you baked. And a can of lightly smoked sardines. Oh, and look there, under the half piece of red onion,a chunk of fennel bulb! Your head starts feeling positively dizzy with glee when you find some nice tomatoes.
Now it's just a matter of slice the veg, saw the loaf, mix in some spice, oil and vinegar. Et voila... tartine. No, not the Chad Robertson book it seems that everyone is talking about. Can I get pretentious on you with some home made French? Non mon ami, le tartine. That means a good old fashioned Gallic open faced sandwich - starting with a slice of bread with whatever strikes your imagination or, in this case, what is in the cupboard or fridge!