info@boolarson.it +39 02 70108030
IT
News & Recipes

We present a new pastrami , flanchet is the raw material used ; we started a research always supported by production test and we got a result that we consider excellent inaugurating the pastrami .

INGREDIENTS 2½ oz sandwich salad leaves q.s. 3 oz Pastrami 2 or 3 tomatoes 2 or 3 cucumbers Gurken mayonnaise Ketchup Horseradish Sauce Tabasco chive q.s.   PREPARATION   Wash and dry the lettuce and tomatoes, warm the bread and cut it in half. Slice the tomatoes and cucumbers .Mix 3/4 of mayonnaise with 1/4 […]

3 oz Pastrami baguette bread mayonnaise q.s. PREPARATION Spread on a slice of bread, mayonnaise and garnish with slices of pastrami. Cover the bottom with yogurt, sprinkle the Garlic Yogurt on Orsino and stuff with slices of pastrami. Close and serve.

EVERYTHING TO FEED YOUR BUSINESS BUSINESS – INTERNATIONALITY – COMMUNICATION Innovation. Taking part in TUTTOFOOD means taking part in the only exhibition that constantly renews itself to better meet the needs of its participants. A Fair designed together with exhibitors and visitors through a continual and profitable exchange of ideas. Its international character. Fiera Milano’s […]

INGREDIENTS 3 oz Bacon 2½ oz Sandwich Salad leaves Emmentaler cheese 2 or 3 slices Mustard Dijonnaise q.s.   PREPARATION   Wash and dry the salad, warm bread and cut it in half. Heat the slices directly in a pan or on a griddle, cook for about two minutes per side. Cover the bottom of […]

I INGREDIENTS 3 oz Pastrami 2 ½ oz Milk Sandwich Yogurt q.s. ¾ oz mustard   PREPARATION   Wash and dry the leaves of garlic cut into julienne Orsino, warm the bread and cut it in half. Cover the bottom with yogurt, sprinkle the Garlic Yogurt on Orsino and stuff with slices of pastrami. Add […]

INGREDIENTS 3 oz Pastrami 2½ oz black bread 2 slices horseradish sauce q.s. PREPARATION Spread on a slice of black bread with horseradish sauce and garnish with slices of pastrami. Close and serve.

Click on accept to consent to the use of cookie More information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close