Tuesday, March 24, 2015

panino gourmet

HOW TO USE LEFTOVERS FOR A PERFECT PANINO
panino gourmet
There's a place in Rome, in the Monti area, where you can find a great spot for panini. It's a sandwich take-away restaurant with an unusual selection on their menu.  The ambient is essential, there's lots of stainless steel, lots of grey, it's like walking straight into a high-tech professional kitchen.  At first, you perceive a cold impact which contrasts with a sense of welcoming coziness that comes immediately after, as soon as you grab a stool, drink a beer and watch the chef prepare you a gourmet panino, of top knotch quality.  Your so indulged to dive into it immediately that your intent of a take-away is long forgotten.

The menu lists a variety of unique sandwiches. Their bread is homemade, like kale bread, chestnut bread, black squid ink bread, matcha with wasabi sesame seed bread, potato bread, blueberry bread, each combined to a perfect filling. You'll find octopus and potato bread sandwiches; lamb burgers with persimmon sauce, red mizuna and chestnuts; green burgers; kale bread with pumpkin soup (the soup is in the bread); vegan burgers with black sesame seed bread, tofu, ginger sauce and leek sprouts...things like, rabbit tuna (?) cooked at a low temperature with dill and juniper berries.  It's all gourmet, it's all good!  Panini with a capital "P".

Tricolore Panini.  This is their www.tricolorepanini.com and don't miss their instagram.

The last time I went, I had a pita with falafel (made with a broth-boiled beef), daikon and a green sauce. I posted a picture here on my instagram. It was so good that I was inspired to make my own gourmet sandwich using some left over beef from a broth I had made a couple of days before and sadly sitting in the fridge waiting for this to happen. 
panino gourmet
The ingredients I used are leftovers.  The bread,  is a homemade kamut bread a few days old, that I reinvigorated by spraying some fresh water on each slice and toasting it in a pan with a drizzle of olive oil.  I also used the same bread to make the green sauce, only the crumb of two slices, which I placed in a bowl to soak in a couple of spoons of white vinager.  I then squeezed the crumb from the liquid, placed it in a mixer adding, some fresh mint leaves, fresh parsley, a couple of anchovies, one hard boiled egg (only the yolk), 3 tbsps circa, of extra virgin olive oil, salt to taste. Once the green sauce is made, spread a generous amount on each slice of bread. The more the better.  Add some fresh greens, and slices of boiled meat, previously heated on the pan with a little oil. The onion you see on top was also left over from the meat broth, it's simply boiled.  Finish with salt and oil just before placing the other slice of bread on top. Now all you need is a beer.

4 comments:

  1. Faccio ritorno perché non resisto proprio :-D ho anche la sensazione che la mia voglia di leggerti mi faccia capire di cosa parli: credo di aver capito di quale posticino delizioso parli che si trova a Monti e quanto al panino come concetto, io riesco a far diventare panino tutto quello che mi capita a tiro, si tratta dell'arte di impilare un boccone perfetto!Un bacio!

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    1. Laura, ti avviso, se continui a passare da queste parti rischi di essere fluente in inglese ;) Si', il posticino é proprio quello in Via Urbana! L'adoro tanto da voler staccare l'intero edificio e piazzarlo al posto del mio vicino solo per poterci andare tutti i giorni. Intanto, ci accontentiamo di rubargli qualche idea ... a volte, devo dire, ci riusciamo anche molto bene :) Un abbraccione!

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  2. Ci sono eh!! Sono solo sparita per un pò e devo proprio dirtelo...passare a trovarti è sempre un enormeeee piacere <3 Un abbraccio Elvira cara!!

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    1. Quasi quasi stavo per venirti a prendere! <3 xx

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