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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, September 9, 2014

Grilled Prosciutto and Provolone Panini with Tomato Soup from Steve's Suppers
















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(Serves 2)

SIMPLE TOMATO SOUP

1 Medium carrot (sliced)
1 Stalk of celery (sliced)
1 Garlic clove (thinly sliced)
1 Medium shallot (sliced)
1 Tbsp olive oil
Salt & ground black pepper (to taste)
1/2 Tsp dried oregano
790g Canned plum tomatoes (high quality)
1 Cup chicken stock
Basil (to taste)
Parmigiano-Reggiano (to taste)

PANINI  (per sandwich)

1/2 Medium red onion (sliced)
1 Tsp sugar
60g Prosciutto
Good panini bread
2 Tsp dijon mustard
70g Provolone cheese

Directions
MAKING

For Tomato Soup:

1. In a saucepan, heat olive oil, add carrot, celery, garlic, and shallots. Stir and sweat over low flame.

2. Season with salt, pepper, oregano and continue to sweat until nice and soft.

3. Add tomato and stock. Bring to a boil and simmer for 20 minutes.

4. Into the blender, transfer the mixture and blend well. Pour back into the same saucepan.

5. Add basil and cheese. Taste and adjust seasoning of salt and pepper, bring to a light simmer and set aside.

For Panini:

6. In a pan, heat oil, add onion and salt. Stir and cook until nice and brown. Transfer to a bowl and set aside.

7. Spread mustard on the bottom half of bread and top it with caramelized onion, followed by cheese and prosciutto and again cheese slice.

8. Cover with the top half and grill.

SERVING

9. Garnish soup with grated parmesan and serve with pinini.


© STEVEN DOLBY
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