This week’s Sunday Supper is all about Super Bowl food, as the event is called “Super Eats for Game Day”, so if you are like me and LOVE the kind of food that is served for such occasions, you are in for a big treat! In fact, I cannot wait to read all the amazing recipe ideas from my fellow bloggers! As you know, I don’t follow football and not living in the USA, also means no Super Bowl. But that doesn’t mean we don’t have “party food”. Italians are crazy about soccer, so in a way I can relate to the “fever” that Super Bowl night brings to all football fans. So, what could I contribute to this event?? I thought it should be something American… but I also wanted it to represent me. So, I made sliders, but with an Italian twist. If you follow MsM, you know that I strongly believe in the importance of Regional Italian food, so I thought I should go a step ahead and make something different to what a “stereotyped Italian slider” could be (aka green, white and red with tomato-basil-mozzarella as a filling). I LOVE smoky flavours and I love food that comes from the Alps, so I created some “Alpine Sliders” instead. What makes these sliders special?? Well, they are made with Italian style beef patties (there’s Parmigiano Reggiano in the mix!), home-made brioche buns topped with carom seeds (which are used, together with cumin seeds, in some areas of South Tyrol), Italian speck (which is smoked prosciutto) from South Tyrol, Fontina cheese (typical of the Aosta Valley) and a mushroom sauce instead of ketchup. All flavours that take you to the Alps bite after bite. To serve them, I whipped up some mini potato roesti to honour the Swiss side of the mountains… I must say these were a HUGE success. My family devoured them, kids included. The patties were moist and flavoursome, the bread soft and buttery and all the filling ingredients worked perfectly well together to deliver a slightly smoked and earthy flavour. Plus, they are healthy as everything is home-made and there are some veggies in there too! It is one of the creations I am most proud of and I highly recommend them for your Super Bowl party.
So, what are you cooking for Super Bowl night or what is your favourite party food?
Alpine Sliders #SundaySupper
A mouthwatering addition to any Super Bowl party: Alpine Sliders, made with beef patties, Speck, Fontina cheese and mushroom sauce and served with roesti,
- 250 gms – 8.8 oz. button mushrooms sliced
- 1 garlic clove halved
- 2 tbsp extra virgin olive oil
- 60 ml – ¼ cup white wine
- 1 tbsp parsley chopped
- Salt and Pepper to taste
- 50 ml – 3 tbsp milk warm
- 7 gms – 1 tbsp active dry yeast
- 2 ½ tbsp sugar
- 2 eggs 1 for the dough and 1 for brushing the buns’ tops
- 420 gms – 3 cups flour
- 1 ½ tsp salt
- 35 gms – 2 ½ tbsp butter softened
- 240 ml – 1 cup of water lukewarm
- Carom seeds optional
- 500 gms – 1.1 lbs. beef mince
- 3/4 cup Parmigiano Reggiano thinly grated
- 3/4 cup breadcrumbs
- 1 egg
- 1 pinch grated nutmeg
- Salt& Pepper
- Beef Patties
- Mushroom Sauce
- Fontina or fontal cheese, sliced
- Italian Speck sliced
- Tomatoes sliced
- Butter to cook patties
Put the garlic and extra virgin olive oil in a pan and sauté it for a minute.
Add the sliced mushrooms and mix.
Add the white wine and increase the flame to high. As soon as the alcohol evaporates, decrease the flame and let it cook for 5 to 10 minutes.
Add salt to taste and the chopped parsley. Mix well and put the fire off.
In the meantime, beat one of the eggs.
In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes.
Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get.
Divide the dough into equal parts and gently roll them into 5 cm – 2 inch balls. Put them on a tray lined with baking paper. Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more. Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour. Beat the remaining egg with one tablespoon of water and use it to brush the top of buns. Sprinkle them with carom seeds.
Bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown. Turn the tray around halfway through baking to ensure they cook evenly.
When ready, transfer them to a wire rack to cool completely.
Cut open the buns and lightly toast them. Keep them aside.
Sauté the beef patties in a pan with butter and cook them until done the way you like. Then add the Fontina cheese slices. Remove the burgers, cover them loosely with some aluminium foil to keep them warm.
Serve immediately with some mini potato roesti (click here for the recipe – just make them the size of a spoonful).
The above ingredients for the buns will make about 15 slider sized buns. You can easily freeze the extra buns by putting them into a Ziploc bag and have them ready for more sliders!
Make sure you check out all the Game Day deliciousness we are sharing this Sunday!
Game Day Appetizers:
- Honey Mustard Pretzel Crunch from Shockingly Delicious
- Salt and Vinegar Wings from Casa de Crews
- Saucy Wings and Thighs from Hot Momma’s Kitchen Chaos
- Macaroni and Cheese Spring Rolls from Jane’s Adventures in Dinner
- Steak Rolls from Cravings of a Lunatic
- Alpine Sliders from Manu’s Menu
- Hellfire Wings from Yours and Mine Are Ours
- Easy Nacho Bar from Momma’s Meals
- Jalapeno Popper Taquitos from Curious Cuisiniere
- Skinny Game Day Guacamole Potato Skins from Daily Dish Recipes
- Buffalo Chicken Lasagna Cups from Alida’s Kitchen
- Spinach-Stuffed Jalapeno Poppers from La Cocina de Leslie
- BBQ Veggie Mini Burgers from Happy Baking Days
- Spicy Roasted Corn Shrimp Dip from Food Lust People Love
- Honey-Sriracha Pigs in a Blanket from Hip Foodie Mom
- Beer Cheese Fondue from Melanie Makes
- Cheesy Artichoke and Garlic Bread from La Bella Vita Cucina
- Whole Wheat Pepperoni Pizza Bites from Meal Planning Magic
- Personal Chili Pots from MealDiva
- Italian Spring Rolls from Noshing with The Nolands
- Mexican Meatballs with Queso Blanco from Cooking on the Ranch
- Parmigiano Crisps from The Not So Cheesy Kitchen
- Buffalo Chicken Potstickers from Peanut Butter and Peppers
- Mediterranean Nachos from The Little Ferraro Kitchen
- Chinese Barbecue Wings from girlichef
- Mini Veggie Quesadillas from Cindy’s Recipes and Writings
- Roasted Tomato Hummus from The Wimpy Vegetarian
- Cashew Baba Ghanoush : Roasted Eggplant Dip from Sue’s Nutrition Buzz
- Buffalo Chicken Wing Dip Potato Skins from Family Foodie
- Lemon Bay Pan Roasted Shrimp from A Kitchen Hoor’s Adventure
- Honey Sesame Seed Crackers from Kudos Kitchen By Renee
Game Day Entrees:
- Super Sloppy Joes from The Foodie Army Wife
- Buffalo Chicken Chili from Hezzi-D’s Books and Cooks
- Mini Meatball and Mozzarella Sandwiches from Cookin’ Mimi
- Super Bowl Bento from Ninja Baking
- Vegetarian “Chorizo” and Black Bean Chili from Foxes Love Lemons
- Twice Baked Chili Cheese Potatoes from Neighborfood
- Barbecue Chicken Sloppy Sandwiches from Cupcakes & Kale Chips
- Easy Vegetarian Chili from Delaware Girl Eats
- Game Day Chili from Bobbi’s Kozy Kitchen
- Dr. Pepper Turkey Chili from The Texan New Yorker
Game Day Desserts:
- Heavenly Hash Cookies from The Foodie Patootie
- Cookie Dough Billionaire Bars from That Skinny Chick Can Bake
- Chocolate Streusel Bars from Magnolia Days
- Coffee Chocolate Swirl Cheesecake Squares from Desserts Required
- Microwave Caramel Popcorn from Pies and Plots
- Mini Coconut Cups from Basic N Delicious
- Triple Chocolate S’mores Brownies from Take A Bite Out of Boca
- Cracker Jack Candy from What Smells So Good?
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