STEAK SANDWICH

macaroni, pork sausage, swiss chard, black pepper

GRAMIGNA

double ravioli, squacquerone cheese, rabbit, porcini

SPALLINA

Hummus, grilled vegetables & halloumi cheese

SOHO MEDITERRANEAN SANDWICH

pasta quills, cream, peas, truffle butter, prosciutto

GARGANELLI

LE PAYSAN

In a skillet over medium heat, cook the bacon slices until crispy. Remove and set aside, leaving the bacon grease in the pan.

Cook the Bacon

In the same skillet, add the sliced onion to the bacon grease and sauté until caramelized, about 5-7 minutes. Remove and set aside.

Sauté the Onions

Season the ribeye steak with salt and black pepper. In the same skillet, add olive oil and increase heat to medium-high. Cook the steak for about 4-5 minutes per side for medium-rare, or to your desired doneness.

Cook the Steak

In the last minute of cooking, place the cheddar cheese on top of the steak and cover the skillet to melt the cheese.

Add Cheese

Slice the cooked steak into strips. Place the steak on the sandwich roll, add the sautéed onions and crispy bacon on top. Close the sandwich and serve.

Assemble the Sandwich

Ribeye steak

Bacon

Onion

Cheddar cheese

Sandwich rolls

Olive oil

Salt

Black pepper

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Macaroni

In a large skillet, heat the olive oil over medium heat. Add the pork sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Prepare the Sausage

Minced the garlic and add it to the skillet, cooking for an additional minute until fragrant. Then, add the chopped Swiss chard and sauté until it wilts, about 3-4 minutes.

Add Garlic and Swiss Chard

Add the drained macaroni to the skillet with the sausage and Swiss chard. Mix well to combine and season with salt and black pepper to taste. Cook for another 2-3 minutes until everything is heated through.

Combine Ingredients

Serve hot, garnished with additional black pepper if desired.

Serve

Macaroni

Pork sausage

Swiss chard

Garlic

In a large bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs, kneading until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Pasta Dough

Soak the dried porcini mushrooms in warm water for 30 minutes, then chop finely. In a skillet, heat olive oil over medium heat, add the chopped mushrooms, and cook for 5 minutes. Stir in the shredded rabbit meat, squacquerone cheese, salt, and black pepper. Mix well and let cool.

Prepare the Filling

After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.

Roll Out the Dough

Place a teaspoon of the filling on one sheet of pasta, leaving enough space between each mound. Moisten the edges with water, then place another sheet on top. Press down around each filling to seal, and cut out the ravioli using a cutter or knife.

Form the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

Transfer the cooked ravioli to plates, drizzle with olive oil, and garnish with fresh parsley. Season with additional salt and black pepper to taste.

All-purpose flour

Eggs

Squacquerone cheese

Rabbit meat, cooked and shredded

Porcini mushrooms, dried

Fresh parsley, chopped

Preheat a grill or grill pan over medium heat. Toss the zucchini and bell peppers with olive oil, salt, and black pepper. Grill the vegetables until tender and slightly charred, about 5-7 minutes.

Grill the Vegetables

Slice the halloumi cheese into thick slices. In a non-stick pan, add a little olive oil and heat over medium heat. Fry the halloumi slices for about 2-3 minutes on each side until golden and crispy.

Prepare the Halloumi

Spread a generous amount of hummus on each slice of whole grain bread. Layer the grilled vegetables and halloumi slices on top of two slices of bread. Sprinkle with fresh parsley. Top with the remaining slices of bread to form sandwiches.

Cut the sandwiches in half and serve immediately with a side of your choice, or enjoy them as is!

Hummus

Grilled zucchini

Grilled bell peppers

Halloumi cheese

Whole grain bread

Fresh parsley

Bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet over medium heat, add the truffle butter. Once melted, add the heavy cream and stir to combine. Let it simmer for 2-3 minutes.

Prepare the Sauce

Stir in the frozen peas and sliced prosciutto into the sauce. Cook for an additional 2-3 minutes until the peas are warmed through.

Add Peas and Prosciutto

Add the cooked garganelli to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add reserved pasta water a little at a time. Season with salt and black pepper to taste.

Combine Pasta and Sauce

Serve the garganelli hot, garnished with grated Parmesan cheese.

Garganelli pasta

Heavy cream

Frozen peas

Truffle butter

Prosciutto, sliced

Parmesan cheese, grated

Slice the baguette or ciabatta bread into halves or quarters, depending on serving size. Lightly brush the insides with olive oil.

Prepare the Bread

Layer the smoked turkey evenly on the bottom half of the bread. Place slices of brie cheese on top of the turkey, followed by a generous spread of apple chutney.

Top the chutney with fresh arugula, sprinkling with salt and black pepper to taste.

Add Fresh Greens

Close the sandwich with the top half of the bread, pressing down gently to hold everything together.

Final Touch

Cut the sandwich into manageable pieces and serve immediately. Enjoy your Le Paysan!

Steak Sandwich

Gramigna

Spallina

Soho Mediterranean Sandwich

Garganelli

Le Paysan