BUN with vegetable sauce, pecorino cheese, Parma ham and eggplant in oil
A distinct identity, an unmistakable flavor, and a fundamental task: the bun is as beautiful to look at as it is delicious to eat. But beneath its soft, golden exterior lies an important hidden quality: the ability to hold its shape and texture even when loaded with layers of toppings and sauces. It is not uncommon to find it already cut in half, ready to help us make perfect burgers. Sweet and ultra-soft, with a gently amber color as if it had been toasted by the sun, the bun’s origin—like many gastronomic legends—is shrouded in mystery. But whether it originated in the kitchen of an Oklahoma restaurant or in a fast food chain in the heart of Kansas doesn't matter much after all. What matters is the path that led it to be an undisputed icon, both in form and flavor.
Our bun with vegetable sauce, pecorino cheese, Parma ham, and eggplant in oil is super easy to prepare. It’s quick, colorful, and captures the essence of homemade goodness with the indulgence of a restaurant-worthy burger. Enjoy it solo or with sides, in solitude or with friends—it’s bound to bring a little magic to even the most ordinary day.
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: for 1 person
Ingredients
1 hamburger bun by Pizza Food Love
Semi-aged Pecorino by Emilia Food Love
Prosciutto di Parma DOP by Emilia Food Love
Grilled Eggplant in oil by Emilia Food Love
Vegetable Sauce by Emilia Food Love
2 fresh cherry tomatoes
Fresh lamb's lettuce
Method
-
Cut the bun in half, then heat it in a non-stick skillet for a few minutes until it’s slightly toasted.
- Spread the vegetable sauce on the bottom half of the bun. Begin layering: start with a handful of lamb’s lettuce, followed by thin slices of Pecorino cheese, 4 slices of Parma ham, an equal number of eggplant in oil, and finally, thinly sliced cherry tomatoes.
-
Close the bun and serve.
Tip
For a bolder flavor, swap the semi-aged Pecorino for the aged Pecorino by Emilia Food Love. And for an extra “festive” touch, try this recipe with the Emilia Food Love Tomato and Vegetable Sauce.
Aussi dans [[titre]]
PAN PIZZA with peppers and cherry tomatoes
So many ways to define it, but only one unforgettable taste. Pan pizza, known as padellino pizza, or Piedmontese pan pizza, is unmistakable with its round shape, crispy crust, and soft, fluffy dough. Born in Piedmont, it has reached every corner of the globe—and it’s not stopping anytime soon.
Our pan pizza with peppers and cherry tomatoes is easy to prepare. We’ve got the base covered; all that’s left for you is to add the fresh toppings and enjoy every delicious bite.
AUTUMN BRUSCHETTA with extra virgin olive oil
Rustic and with humble origins, it tells a story of necessity and sharing. It is said that bruschetta was born from the need to make bread last when it was scarce, but today, it's one of the most beloved and versatile appetizers.
A dish for all ages, all tastes, and all seasons, but we imagine it with the colors, flavors and atmosphere of autumn.
PINSA with mortadella, pecorino cheese, and balsamic dressing
It is said that its name comes from the Latin verb “pinsère” which meant “to stretch”, and indeed the traditional and characteristic shape of pinsa is just that: stretched. Similar to pizza, but very different in both shape and flavor, pinsa is made through a long leavening process, a mix of flours, and a dough rich in water that gives it extraordinary digestibility.
Our pinsa with mortadella, pecorino, and Goccia Nera balsamic dressing is a colorful and flavorful delight, genuine and nutritious, that will win over both adults and children.
