Panini

Panini

by Carlo Middione, Ed Anderson
     
 

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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,…  See more details below

Overview

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?©s to corner delis to fastfood joints, panini are the new sandwich sensation in North America.
  • Reviews"Get inspired with San Francisco restaurateur Carlo Middione'¬?s pocket-sized book Panini."-Parade magazine "Parade Picks"


    From the Hardcover edition.

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    Product Details

    ISBN-13:
    9781607743804
    Publisher:
    Potter/TenSpeed/Harmony
    Publication date:
    01/25/2012
    Sold by:
    Random House
    Format:
    NOOK Book
    Pages:
    112
    Sales rank:
    1,115,594
    File size:
    8 MB

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    Meet the Author

    CARLO MIDDIONE is a restaurateur, cooking instructor, and authority on authentic Italian cooking, specifically the cuisines of Sicily and southern Italy. He is the author of two other books, including the IACP and James Beard award-winning The Food of Southern Italy. His pasta restaurant and shop, Vivande Porta Via, has been a San Francisco institution for more than 25 years.


    From the Hardcover edition.

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