Panini: [A Cookbook]
Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread—European sensibility meets comfort food in the panino. Panini celebrates the original Italian sandwich with 50 recipes, including grilled, not-grilled, and open-faced creations. Home cooks will find instructions for making their own bread and building traditional panini using a variety of cheeses, cured and uncured meats, poultry, seafood, vegetables, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this satisfying collection elevates the common sandwich to sophisticated lunch or dinner fare.
• A collection of 50 recipes for traditional and contemporary Italian-style sandwiches with only a few ingredients and lots of flavor.
• From upscale caf?ęs to corner delis to fastfood joints, panini are the new sandwich sensation in North America.
"Get inspired with San Francisco restaurateur Carlo Middione's pocket-sized book Panini."
—Parade magazine "Parade Picks"
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anchovy arugula Asiago assemble the panini bell pepper bottom halves bowl brioche ciabatta loaf ciabatta rolls CONTORNO convenient eating cook Cover crosswise into quarters cup extra virgin cut crosswise Cut each panino cut sides delicious dough dried eggs extra virgin olive finely chopped ﬁsh ﬂavor flour fontina fresh freshly ground black frittata garlic gelato goat cheese golden stripes grill to high ground black pepper half for convenient halved lengthwise heavy skillet ingredients layer lemon juice lightly mark with golden mascarpone meat medium heat minutes mortadella mozzarella mushrooms oregano ounces oven PAN|N pancetta panini grill PANINI PANINI panino in half parsley Pecorino pesto Preheat a panini prosciutto radicchio recipe red onion red pepper red pepper flakes roll tops room temperature salad salami salt and freshly sandwich sea salt serves skillet spread Sprinkle tablespoons taste thinly sliced Toast the bread tomatoes tuna vinaigrette vinegar virgin olive oil warm