Ingredients with Measurements:
- 4 Vastedda rolls
- 1/2 cup pitted black olives, chopped
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, red pepper flakes, salt, and black pepper.
3. Brush the Vastedda rolls with the dressing and grill for 2-3 minutes on each side, until lightly charred.
4. Remove the Vastedda rolls from the grill and let them cool for a few minutes.
5. Slice the Vastedda rolls in half lengthwise and top each half with chopped olives.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 22g
- Carbohydrates: 22g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Vastedda rolls can be substituted with any type of crusty bread
- Black olives can be substituted with green olives or any other type of olive
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor and color
- Use balsamic vinegar instead of red wine vinegar for a sweeter taste
- Top with crumbled feta cheese or grated Parmesan cheese for added richness
Tips and tricks:
- Make sure to brush the Vastedda rolls with the dressing before grilling to ensure they are well-coated and flavorful
- If using a grill pan, make sure it is well-oiled to prevent sticking
- Serve the Vastedda con Olive warm for the best flavor
Storage instructions:
- Store any leftover Vastedda con Olive in an airtight container in the refrigerator for up to 2 days
Reheating instructions:
- To reheat, place the Vastedda con Olive in a preheated oven at 350°F for 5-7 minutes, or until heated through
Presentation ideas:
- Serve the Vastedda con Olive on a platter with fresh herbs and lemon wedges for a beautiful presentation
Garnishes:
- Fresh parsley or basil leaves
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Mixed green salad with a light vinaigrette dressing
Troubleshooting advice:
- If the Vastedda rolls are too thick, slice them in half horizontally before grilling to ensure they cook evenly
- If the olives are too salty, rinse them under cold water before chopping and using in the recipe
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients to prevent cross-contamination
- Store any leftover Vastedda con Olive in the refrigerator and discard after 2 days
Food history:
- Vastedda is a type of Sicilian bread roll that is traditionally filled with cheese and sausage or other meats. This recipe puts a modern twist on the classic dish by using olives as a topping.
Flavor profiles:
- The Vastedda con Olive has a savory and slightly tangy flavor from the olives and red wine vinegar, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the Vastedda con Olive as an appetizer or light lunch, paired with a salad or grilled vegetables for a complete meal.
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Region: Italian