Mangia

Azul Flores
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Mangia

NYC's iconic gourmet eat in/take out/catering/events co. since 1981. Mangia is the original Italian farm-to-table eatery in the heart of Manhattan. We are here to share news about our community, recipes, cooking tips and much more.

  1. 23 OCT

    Artichoke Hearts, Roasted Tomatoes, and Sautéed Greens on Baguette

    Lots of vegetables with wonderful colors and different flavors fill the lightly toasted crust of a French baguette. These paninis, a summer special, should be enjoyable to make. Roast the tomatoes well in advance; wash, dry, and trim the greens and store them in a plastic bag in the refrigerator; drain the artichokes. In short, leave yourself just the sautéing of the greens to do shortly before serving. You fill the skillet with mounds of leafy greens and in seconds, like magic, they cook dow...

    3 min

  2. 23 OCT

    Asparagus and Sautéed Onions on Walnut Bread

    At first glance, these may appear ambitious for sandwiches. But wait: The asparagus can be grilled or parboiled, if you'd rather not fire up the grill, and it can be done ahead of time. The sautéing of the onions takes all of 10 minutes.Which leaves the walnut bread. Now that's what should you use your time looking for here.

    3 min

  3. 23 OCT

    Barbecued Pork Loin with Coleslaw on Baguette Bread

    At Mangia, we have a somewhat less formal name for this: Barbecue on a Bun. This is very similar to pulled pork if you have ever had that great Southern favorite. The meat, cooked slowly and for a long time, should almost fall apart when poked with a fork. There is nothing better to serve with pork made like this than fresh coleslaw. While the barbecued meat can be made in advance, the coleslaw should not be. It will become watery and "off-tasting." Make it close to serving time so that it is...

    3 min

  4. 23 OCT

    Chicken Salad with Hazelnut Sauce on Ciabatta Bread

    We tasted a salad like this, with chicken and a splendid nut sauce, in Turkey one summer. When we got home, we decided to try it with hazelnuts. It is elegant company fare, thanks in large part to the hazelnuts. Ciabatta loaves, made from flour, yeast, and water, are shaped like an old and much-used slip- pers-hence the name, which is Italian for "old slipper." If they are not available where you live, use baguettes, which should be easy to find.While many people think of sandwiches only at l...

    3 min

  5. 23 OCT

    Chorizo Stewed with Onion and Red and Yellow Peppers on Semolina Bread

    Chorizo is an air-dried pork sausage. It is spicy, with a robust flavor. An essential ingredient in Spanish, Portuguese, and Mexican cookery, most of the time it is used as a condiment; but in this case, for these sandwiches, it stars. There are many types of chorizo, as well as many brands. Really good chorizo is available at specialty markets.

    2 min

  6. 23 OCT

    French Ham, Vermont Cheddar, Green Apples, and Walnut Aïoli on Country Bread

    One day we decided to add walnuts to aïoli, Provence's fabulous garlic mayonnaise, and it worked! When you are in the mood for something other than plain mayo, good as it is, remember our moment of inspiration and make aïoli-walnut or plain. And when you do, plan to make it ahead, which will allow it to mellow in flavor. Great on sandwiches like this one-it makes this sandwich, in fact-it is also wonderful used as a dip, with steamed vegetables, for example.

    2 min

  7. 23 OCT

    Fresh Mozzarella, Tomato, and Cracked Black Pepper on Focaccia

    These panini are so simple to prepare and so delicious, that they should become a summer staple when tomato season is in swing. Use only fresh mozzarella and luscious, juicy tomatoes. If you can't find focaccia, try country bread-just toast the slices in the oven at 350 degrees Fahrenheit for 5 minutes. (If the slices are too big, cut the 6 slices in half before toasting. These are the best bite sizes.) When the ingredients here are at their peak, all in top form, these are true works of art.

    2 min

  8. 23 OCT

    Grilled Tuna Club with Bacon, Tomato, Arugula, and Herb Mayonnaise on Focaccia

    This is a showy, marvelous combination. It takes time to prepare, but as everyone knows who loves club sandwiches, it is worth every minute of cooking and cutting. The truth is that none of it is difficult, and most of it is fun. We selected focaccia, a flatbread originally from Genoa, as the vehicle of choice here. Sliced horizontally through the middle, it is sturdy enough to hold a whole lot of ingredients and absorb juices and sauces without falling apart. It also has a chewiness that is ...

    3 min
See All (93)

About

NYC's iconic gourmet eat in/take out/catering/events co. since 1981. Mangia is the original Italian farm-to-table eatery in the heart of Manhattan. We are here to share news about our community, recipes, cooking tips and much more.

Information

  • Creator
    Azul Flores
  • Years Active
    2020 - 2024
  • Episodes
    93
  • Rating
    Clean
  • Copyright
    © 2024 Mangia
  • Show Website
    Mangia

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