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Ingredientes
- 2 c. extra-virgin extra virgin olive oil
- 1/2 c. freshly-grated Parmigiano Reggiano
- 1/4 c. pine nuts
- 1 tsp unsalted butter room temperature
- 2 bn basil leaves well washed, dry
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 x red bell peppers cut 1" pcs
- 1/2 tsp crushed red-pepper flakes
- 1/4 tsp dry thyme
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x ciabatta rolls
- 1/4 c. Pesto (listed above)
- 1/2 c. Pepperonata (listed above)
- 6 x thin fresh mozzarella slices
- Â Â Extra-virgin extra virgin olive oil for drizzling
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- For the Pesto: In a food processor, combine the oil, cheese, pine nuts, and butter. Process till smooth. Add in basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks. (
- Makes about 3 c.)
- For the Pepperonata: In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add in the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.
- Preheat oven to 350 degrees. Spread peppers on a baking sheet, and bake till tender but not mushy, about 30 min, stirring every 10 min. Store refrigerated, in an airtight container, for up to 5 days. (
- Makes about 4 c.)
- For the Panini: Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or possibly heat a large cast-iron skillet over medium-high heat. Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata proportionately over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.
- Place sandwiches into machine. Close machine, and cook till bread is lightly toasted and mozzarella is warm but not completely melted, about 5 min. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook till golden on both sides, turning once after about 4 min.
- This recipe yields 3 sandwiches.
- Comments: Created in Milan as a quick, portable alternative to a more formal midday meal, panini is essentially a warm pressed sandwich made with a bread such as ciabatta and the filling of your choice. This panini is inspired by those served at 'ino restaurant in New York City. Martha uses a special panini machine to make hers, but you can also use a cast-iron skillet and weight the sandwich with a heavy top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 3 servings | |
| Calories 1742 | |
| Calories from Fat 1617 | 93% |
| Total Fat 183.09g | 229% |
| Saturated Fat 31.59g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 541mg | 23% |
| Potassium 481mg | 14% |
| Total Carbs 13.81g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.64g | 6% |
| Protein 17.2g | 28% |
