sharing (Italian) food to enjoy life

The Italian Slider

Posted by Jim Carfrae on June 14, 2010


Just in case you live on another planet, the slider is the hottest thing in the food world right now – justifiably or not. I believe it started in the high end restaurants of New York,  specialty mini hamburgers. My friend Tonia invented an Italian version, and I tried it out to good success. The idea is to have ingredients that match all the colours of a traditional hamburger: burger, cheese, tomato …

I prepared the cooked ingredients in advance since we were bringing appetizers to some friends. Nothing seemed to be lost in the reheating:

  • Remove stem of Portobello mushroom, brush olive oil on both sides, season with salt and pepper – I have been using sea salt, I find it has a cleaner taste and that I use about a third less.
  • Cut a red and yellow pepper to create four large flat pieces, brush with olive oil
  • Cut slices of onion, brush with olive oil
  • Grill these items on the barbeque, I did mushrooms about 15 minutes, peppers 10 minutes and onions 5 minutes; all on medium heat.
  • They should  all go on hot, or reheat in the microwave.

The rest of the ingredients I used are prosciutto, (as always thinly sliced), Parmigiano Reggiano or Grana Padano, and small mini-buns. The assembly was pretty easy:

Cut bun in half, add the hot ingredients: red pepper, yellow pepper, a third to quarter of a Portobello mushroom, onion slice

  • Drizzle a bit of balsamic vinegar – my wife suggests putting the balsamic on the bread so it doesn’t leak out, cleaner, but I’m not sure if it will taste as good. (Tonia mixes the veges in the balsamic and shakes off, clearly this is the way to go.)
  • Slice of prosciutto folded over once, a thin shaving of grana
  • The lid!

They were surprisingly filling. Some of our group wanted to put in a oanini press, but I wanted it to look like a mini-hamburger, not a squished pancake. Pair with a crisp white wine or light red.


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