Panini with leftover foccacia, robiola and prosciutto; favas; baby carrots – 22 April 2013

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I knew I wouldn’t be off work till 6 at the earliest, and then D called and said I should come by his work b/c they were doing “a pour” – that is to say, pouring molten metal into a casting form. So I did that, and we didn’t get home till about 7:30 or 8. Which was fine b/c we’d decided on something easy and good.

I cut two panini’s worth of foccacia last night and put them into an airtight container. Today I split them into two slices with a bread knife, to make panini. I cooked the needles from about a 2″ young sprig of rosemary in 1 Tbsp of olive oil for a couple of minutes (note to self: at least double this oil, and brush it on to spread it out better), spread it on the “breads,” topped the bottom one with a piece of the “speck Americano” (smoked prosciutto), torn into pieces so it would not all pull off at once, and robiola, cut into perhaps 1/4″ slices and laid three across on the sandwich. I grilled this in my panini press till the robiola poured out the side. It was great all crispy.

D shelled the remaining fava beans, boiled them in my fashion, by putting them in at 5, 4, and 2 minutes, depending on their size, and then taking them all out at once. When he had poppd them out of their skins, he got the idea to put them into the tiny remainder of the olive oil in the little saucepan, to imbue them with a little of the rosemary oil flavor. They were really nice.

We also had an entire plate (small plate) of fresh, local carrots, the gift of our friend R, husband of our friend K. Lovely little thnigs, but my goodness, some needed more time to grow up! But they were a delicious addition to the meal.

C brought up an Epicuor Primitivo from Costco, and it was a good complement to the panini.

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1 Response to Panini with leftover foccacia, robiola and prosciutto; favas; baby carrots – 22 April 2013

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