LA BUONA CUCINA AMERICANA - MADE IN AMERCIA - HAMBURGER BUNS
It's Friday, so it's time for another American recipe. Mary was supposed to be taking her turn today, but baby Luigi decided it was time for him to meet his parents, so right now Mary is resting up and enjoying her beautiful new baby! Judith graciously steps in to share her recipe for HAMBURGER BUNS. Making the perfect burger here in Italy isn't easy in Italy....the ground beef is usually too lean for a really juicy burger, and the hamburger buns sold in some Italian groceries can be too sweet. We've solved the problem of the lean beef by having the butcher add some extra fat into the beef as it's ground, and now I can make my own buns, American style! Judith calls these sandwich buns, but I rarely use hamburger buns for anything but hamburgers...I guess that's a little short-sighted of my, isn't it? These could also be made smaller and used for cocktail size buns.
If you've been following along, you'll know that Judith over at THINK ON IT first came up with the idea of sharing some really good, really American recipes, mostly to show our Italian friends that we can do more than make delicious sweets...
Judith also has a LIST OF ALL THE RECIPES HERE, just in case you'd like to see if one of our favorites might become one of yours! La vera cucina americana!!
Labels: hamburger buns.LA BUONA CUCINA AMERICANA, la vera cucina americana
posted by Barbara
@
6/27/2008 03:35:00 AM
2 Comments
2 Comments :
You can always grind your own meat if you have a food processor. I just dump in a steak, pulse it until it is minced and voila - my own ground beef the way I like it! This si what I do for chicken and turker as well.
But Jerry, after nearly 5 years here I STILL don't know what cut of meat to ask for! It's so confusing! Recently a friend told us about a great cut of beef that was on sale...it was called 'fracosta', but the name doesn't really seem to fit with the cut of meat (fra costa would mena between the ribs), so for us it's still trial and error!
Post a Comment
Subscribe to Post Comments [Atom]
<< Home