Il Forno

Il panino

Recently I've been getting the impression that the simple sandwich has been progressively more under the media spotlight. Just a few days ago I read this interesting article about how the French are embracing the good old sarnie (sandwich for the non British) to come to terms with today's shorter lunch breaks. The next day, to remain in topic, I received an Italian gastronomic magazine with a panino on the front page. Inside a couple of interesting articles on what panini are today in Italy, how (again) the changing lifestyle has helped making them more popular than ever and the best addresses around the peninsula. It would seem that even in Italy people are noticing how popular panini have become abroad and finally taking pride in that. Stimulated by these articles I decided to write a post on Italian panini. After all, loving bread so much I couldn't ignore what comes between those delicious slices.

Is my blog burning? An Italian-style tartine sampler

10 PM on Sunday... I actually planned to write this post a wee bit earlier but a few things distracted me. Between others this book (had to force myself to put it down) and helping Daniela make a double batch of baci di dama for the local Frauenzentrum, for tomorrow, Women's day, I got a bit carried away. But the biscuits are ready now, and I've managed to make a reading pause so here we are.

I had a bit more problems than I thought coming up with a tartine idea. Or better: I got many "beginnings" of an idea but had trouble turning them into practice. I wanted to give my tartine an Italian twist. I first thought about something regional (like a tartine with Tuscan ingredients) but it all got mixed up and I ended up with four possible tartines, all with a definite Italian twist. I couldn't really decide which one to make so at the end I made all of them and after tasting me and Daniela chose a "winner". The one which tasted and looked nicer was a Tartine Meridionale or a Southern Italian themed tartine.

Dressed up and ready to go: pane cunzatu

As soon as I started making pane Siciliano I knew what I would make with it: pane cunzatu. Cunzatu is Sicilian dialect for dressed or cured (as in dressed salad and cured meat). This "panino", if I may call it such, has a basic version and a somewhat enriched one. In both cases it is very important that the bread is stuffed while still warm. If it isn't heat it shortly in the microwave or oven... I know, I know brad and microwave... I shudder, but in this case it's acceptable. In case pane Siciliano is not an option, any rustic bread, possibly not too "high/thick" will do.

For the basic version: cut the bread open, pour abundant EVO oil on the bottom half (the crumb should be completely oiled but not dripping!) than distribute a few chopped anchovies filets, pitted black olives, some pecorino slices (acceptable substitutions ricotta salata or caciocavallo), sprinkle with oregano and pepper and close with the top half. The enriched version, which I had a few times in S.Vito lo Capo (between Palermo and Trapani), adds to the mentioned ingredients, some sliced tomatoes. Being winter I made mine following the enriched version recipe but substituting the tomatoes with sun-dried ones. I love the mix of strong, Mediterranean flavours this combination has and it tastes even better if the bread is left to rest a few hours once stuffed. This way the flavours blend together, all to the advantage of the eater... i.e. moi :-))

Bread Panini for the masses: pane e salsiccia

In the last years Italy has seen a flourishing of Sagre, village fairs, with gastronomic theme. Every village that has a claim to fame through a special gastronomic product organises one, and often even those who don't. Inevitably, whatever the theme of the fair might be, you can always find a stand selling pane e salsiccia, sausage hot from the grill served between two slices of bread or a roll. The sausage can vary, depending on where you are in Italy, but is usually redolent with garlic. Most of the times there's no other addition to this basic match, but eventually mushrooms, grilled aubergines or peppers, sauteed leaf broccoli (the great friarielli from Napoli for example) and even cheese can be added.