Panini, Bruschetta, Crostini: The Sandwich, Italian Style

Panini, Bruschetta, Crostini: The Sandwich, Italian Style

by Viana La Place
     
 

Move over pasta and pizza, here come panini, bruschetta and crostini! The world of sandwiches, Italian style. But not sandwiches oozing mayonnaise and dripping with calories. Viana's panini are healthy and light and feature the very foods we want to eat today — from sautéed greens to lean ricotta, from fresh grilled fruit.

These heavenly bread-based

Overview

Move over pasta and pizza, here come panini, bruschetta and crostini! The world of sandwiches, Italian style. But not sandwiches oozing mayonnaise and dripping with calories. Viana's panini are healthy and light and feature the very foods we want to eat today — from sautéed greens to lean ricotta, from fresh grilled fruit.

These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day.

So instead of an egg salad sandwich try a frittata spread with fig jam, nestled between slices of rustic country bread. Tuna salad lovers will gladly forsake tuna on rye once they've experienced the Panino con Carciofi e Tonno, a crusty roll filled with tuna, marinated baby artichokes, and black olive pesto. And chocoholics will rejoice when they taste the toasted bittersweet chocolate panino pictured on the jacket, which puts all other chocolate snacks to shame.

Recipes also abound for panini made with focaccia, grilled panini, and for tramezzini — small elegant panini made with thinly sliced breads and sophisticated fillings such as smoked salmon, cucumber and watercress, or sliced chicken breast, strips of radicchio, pine nuts, and currants. Ice cream panini, baked fresh fruit bruschetta, and crostini with mascarpone and cherries are just a few of the luscious desserts in this lively new full-color cookbook from Viana La Place. Why eat plain old sandwiches every day when you can treat yourself to panini?

Editorial Reviews

Library Journal
La Place is the author of Verdura (LJ 3/15/91), a lovely book on Italian vegetables, and coauthor with Evan Kleiman of several Italian-inspired cookbooks, including Cucina Rustica (LJ 3/15/90). Here she offers a fun, appealing, and mouth-watering collection of sandwiches and both simple and elegant bruschetta and crostini, the Italian open-faced toasts and canaps. A nice companion to Carol Field's book on merende (``snacks''), Italy in Small Bites (LJ 9/15/93), this is recommended for most collections. [BOMC HomeStyle alternate.]
Barbara Jacobs
La Place's fifth Italian recipe collection is all about sandwiches. Nothing is complicated; simply use the freshest of breads, vegetables, and proteins to capture the authentic flavors of these snacks, desserts, and lunchtime meals. Her more than 75 recipes are differentiated by size of bread: "panini", "bruschetta", and "crostini". Sweets are not neglected. Inventive, imaginative, and, yes, charming.

Product Details

ISBN-13:
9780688113254
Publisher:
HarperCollins Publishers
Publication date:
05/28/1994
Edition description:
1st ed
Pages:
144
Product dimensions:
8.42(w) x 9.49(h) x 0.64(d)

Related Subjects

Read an Excerpt

Fontina "Toast"

A "toast" is the Italian version of a grilled cheese sandwich.Besides cheese, there might be some prosciutto, marinated mushrooms, roasted peppers, or artichokes.In this version, thin slices of fontina are topped with marinated red peppers and mushrooms, then the "toast" is grilled until the cheese melts.

Purchase high-quality marinated vegetables, or make your own.See pages 60, 30, and 42 for simple recipes for marinated mushrooms, red peppers, and artichokes.

Ingredients:
3-4 ounces imported Italian fontina, thinly sliced and cut to fit the bread
4 slices white bread (pane in cassetta) made from unbleached flour
8 thin strips of marinated red peppers
8 marinated mushroom, sliced
Salt and freshly ground black pepper

Instructions:
Arrange the fontina on 2 slices of bread.Arrange peppers and mushrooms over the cheese.Cover with the remaining 2 slices of bread.

Place the "toasts" on a hot, lightly oiled stovetop grill and weigh down with a heavy pan.Cook, turning once, until the cheese melts and both sides of the bread are golden brown and marked by the grill.Alternately, use a sandwich grill and cook until the cheese melts and the bread is golden.

Serve Hot

Makes 2 toasts

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