Panini; cannellini bean salad; baby bok choi – 18 June 2013

I’m writing this on 4 July based on photos. I wanted to use up the cannellini bean salad from the 15th, and made a panino (then split in two for D and me) to have with it.

main130618Looks like this is the time I just used a slab of roasted red pepper on the sandwich, instead of the frozen/defrosted red pepper puree I usually use. Also a pesto cube, and I think a layer of Fontina Valle d’Aosta from The Cheese Board, probably the best cheese you can use for panini.

130618-settingwine130618Looks like baby bok choi on the side, which I cook in olive oil and/or butter, with salt and sometimes pepper.

The wine is one we had before, “Toscana” 2009 from Bere. Liked it, but nothing earthshaking. I think we got this at the Bowl.

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