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Vinaigrette breads

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Ingredients for 4 servings:

  • 4 slice(s) brown bread, large
  • 4 large eggs
  • 250g salami
  • 2 small onions
  • 1 tsp, heaped paste (anchovy paste)
  • 2 m.-large pickled cucumber(s)
  • 1 tbsp, heaped capers
  • 1 tsp, heaped butter
  • 4 tbsp oil
  • salt and pepper
  • Vinegar
  • Sugar
  • Parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

an unusual but delicious dinner according to Kurt Drummer

Hard-boil the eggs, peel them, and finely chop them. Mix them with finely diced onion, finely diced pickle, chopped capers, and anchovy paste. Season to taste with 3 tablespoons of oil, a little salt, plenty of pepper, a pinch of sugar, and chopped parsley. Spread this mixture thickly on the slices of bread, top with slices of salami fried on both sides in a mixture of oil and butter, and garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vinaigrette breads