People sometimes feel like they’re in a whirlwind due to the busyness of life, don’t they? You can be lying on a sunny beach one minute, and then you’ll be rushing back to school or daily trivia the next. However, I learned a little secret: having a well-stocked refrigerator is essential to handling turmoil. This serves as my kitchen safety net, enabling me to prepare delicious meals as soon as I get a notification—without stress or hassle. The purpose of all of this is to perform last-minute miracles. I promise you that you can prepare meals that are just as excellent as those made from scratch with a little preparation.
The Capocollo di Martina Franca: A Taste of Italy in Amsterdam
Puglian in origin, this gorgeous cured meat is steeped in tradition. It is emphasized in Obicà’s outstanding dishes, such as the Orecchiette di Gragnano and the Insalata with Capocollo. However, the real winner is the crusty bread with Capocollo, Puglian Stracciatella, and Cooked Artichokes in Olive Oil. You should not miss this example of Italian excellence.
Arriving in the center of Amsterdam, a city known for its active gastronomic scene and artistic past, I recently had the delight of savoring a quite amazing sandwich. Let me show you the alleys of this charming city, where I came upon the Italian delicacy known as Capocollo di Martina Franca, which has become firmly one of my favorites.
The Capocollo di Martina Franca is not just any recovered meat; it’s a celebration of Puglia’s rich gastronomic traditions—a place that has perfected the art of charcuterie. Given careful attention to detail and very ancient methods, this unique cuisine has become a beloved constant in the Italian culinary scene unsurprisingly.
When you take your most memorable bite, the Capocollo di Martina Franca melts in your lips and delivers its incredible flavors—a blend of smokiness, a hint of wine, and the subtle yet distinct flavor of the oak seeds the pigs hunted for. You are taken to the sun-drenched slopes of the Itria Valley, where this magnificent meat has been produced for the past 100 years.
A layer of smooth mozzarella di bufala, whose wealth cuts through the smokiness of the meat with a smooth perfection, is added to the capocollo. The mozzarella is also the product of unique expertise, made with the milk of water bison that touches the opulent fields of Italy.
The flavors don’t stop there; a spread of red pesto gives the sandwich a dynamic element, with its combination of sun-dried tomatoes, basil, and garlic creating an embroidery of taste that is both intense and soothing. The pesto is a sign of approval for the Italian relationship with new, excellent ingredients, with each part shining on its own.
The sandwich gains a peppery freshness from a simple bunch of rucola, or arugula, as it is known in other parts of the world. Its slightly bitter flavors provide each bite with a depth of complexity and are the perfect counterpoint to the decadence of the meats and cheese.
A sprinkle of additional virgin olive oil – the liquid gold of Mediterranean food – brings everything together. The final touches to this culinary creation are its fruity aroma and peppery finish, which elevate the sandwich from a simple meal to a gourmet experience.
Wildgrain: The Art of Convenient, Gourmet Meals
Now let’s discuss bread, specifically sourdough bread. Who doesn’t want to bake bread that is perfectly chewy and tastes good? But who has the time, let’s be honest? Wildgrain is useful in this situation. In order to provide us with a monthly themed subscription box full of wholesome homemade bread, pasta, and pastries, they partnered with small batch bakers and pasta makers.
Just allow me to share my latest obsession with you: a flavorful Italian fall sandwich. My first course is Olive Oil Crusty Bread, which I then top with my homemade pumpkin seed pesto, silky brie, ripe tomatoes, and prosciutto. A peppery freshness is added by a simple bunch of arugula that has been gently seasoned with olive oil, lemon juice, and pepper. This sandwich is an celebration of food structure, wrapped in foil and heated on the stove. It’s perfect for a leisurely lunch at home, a trip, or a back end.
Come along and try this; it’s not a difficult meal.
Ingredients:
- Olive Oil Crusty Bread
- Pumpkin Seed Pesto
- Brie cheese
- Cooked Ham (Prosciutto)
- Arugula
- Tomatoes (1, sliced)
- Olive oil (1 tablespoon)
- Lemon juice (1 teaspoon)
The process of making it follows:
- Cut the olive oil crusty bread horizontally and set aside.
- Spread a layer of homemade pumpkin seed green sauce on the bottom of the bread.
- Top with slices of brie cheese, cooked ham and tomato slices in that order.
- Gently toss the arugula with olive oil, lemon juice and black pepper and spread over the tomato slices.
- Cover with another slice of bread and press gently.
- Wrap the sandwich with tinfoil.
- Place wrapped sandwiches in a pan and heat over medium-low heat for 3-5 minutes, until bread is crusty and cheese is slightly melted.
- Remove sandwiches, open tinfoil and enjoy while hot!
The recipe is an extension of the classic version of the Italian sandwich: Italian Sandwiches
As you savor the sandwich, you can’t resist the impulse to appreciate the skill that has gone into every detail. From the cheesemakers to the farmers, the butchers to the pastry experts, this sandwich is a celebration of excellence. It’s a reminder that, even in the quick-moving world we live in, there’s still a place for the locally made and the handmade.
Served in the center of Amsterdam, the Capocollo di Martina Franca sandwich is an experience of Italian tastes and traditions rather than just a lunch. It’s evidence of the ability of great cuisine to connect us to places and stories far beyond our own surroundings.
Italian-Style Sandwiches
Ingredients
- Olive Oil Crusty Bread
- Pumpkin Seed Pesto
- Brie cheese
- Cooked Ham Prosciutto
- Arugula
- Tomatoes 1, sliced
- Olive oil 1 tablespoon
- Lemon juice 1 teaspoon
Instructions
- Cut the olive oil crusty bread horizontally and set aside.
- Spread a layer of homemade pumpkin seed green sauce on the bottom of the bread.
- Top with slices of brie cheese, cooked ham and tomato slices in that order.
- Gently toss the arugula with olive oil, lemon juice and black pepper and spread over the tomato slices.
- Cover with another slice of bread and press gently.
- Wrap the sandwich with tinfoil.
- Place wrapped sandwiches in a pan and heat over medium-low heat for 3-5 minutes, until bread is crusty and cheese is slightly melted.
- Remove sandwiches, open tinfoil and enjoy while hot!
Related posts:
Fall Italian Sandwich
Pesto Caprese Sourdough Sandwich
Prosciutto, Calabrese Salame & Capocollo Panini’s with Melted Brie, Pesto and Arugula
