Cotto & piccalilli tramezzino from Polpo: A Venetian Cookbook (of Sorts) (page 96) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 28, 2015

    p. 96 - Imagine my excitement when I found the perfect bread for these at my supermarket! These delicious little sandwiches came together in no time and made for a perfect mid-day meal. Bread is spread with mayo then piccalilli before meat is piled in the centre of the bread. Edges are pinched tight to keep the filling safely tucked then the sandwiches are cut in half. I loved how neat and tidy these looked, so different than typical sandwiches and just the right size. I think these would be fabulous on a buffet table if you were serving a crowd. Tasty and attractive! No surprise to have another hit from this book and, a preferred way of preparing something you thought you already had mastered! Photos here: http://chowhound.chow.com/topics/1009436?commentId=9542227#9542227

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.