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By Carlo Middione

Melted fontina cheese, salty pancetta, crispy grilled ciabatta bread--European sensibility meets convenience nutrients within the panino. PANINI celebrates the unique Italian sandwich with 50 recipes, together with grilled, not-grilled, and open-faced creations. domestic chefs will locate directions for making their very own bread and development conventional panini utilizing a number of cheeses, cured and uncured meats, bird, seafood, greens, and condiments. From Mortadella and Prosciutto di Parma Panini to Artichoke and Tuna Panini, this pleasant assortment elevates the typical sandwich to stylish lunch or dinner fare. * a suite of fifty recipes for standard and modern Italian-style sandwiches with just a couple of parts and many taste.
* From upscale caf?©s to nook delis to fastfood joints, panini are the hot sandwich sensation in North America.
Reviews"Get encouraged with San Francisco restaurateur Carlo Middione'¬?s pocket-sized ebook Panini."-Parade journal "Parade Picks"

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Its were dried; others were made fresh for immediate Greek name translates as “milk blossom”; the French consumption. There were striftades, or little twists know it as fleur de crème. S. the best substi- that looked like little rice pellets; toutoumakia, tiny tute is heavy cream. I found this recipe in a collection square egg noodles; and gongides, shaped like curled of old regional Greek dishes, and it surprised me little shells and made in the villages east of Sparta and because cream in any form is not something Greeks down to Neapoli on the southeastern tip.

2. Heat the olive oil in a large stewing pot. Rinse and drain the artichokes and place them carefully in the hot oil. Stir with a wooden spoon, and as soon as they begin to brown lightly, add the dill or fennel and the tomatoes and season with salt and pepper. Add 2 cups of the water, cover, and bring to a boil. Reduce the heat to low and simmer for about 10 minutes. Taste and adjust the seasoning with the VEGETABLES sugar and additional salt, if desired. Add the rice and the remaining cup water.

Place the peas back in the pot with fresh cold water and bring to a boil again. Reduce the heat to medium-low and simmer over medium heat until tender, 35 to 40 minutes. 2. Meanwhile, prepare the greens: In a large, deep skillet or Dutch oven, heat 1⁄3 cup of the olive v oil and cook the onion and garlic over medium heat, stirring, until wilted. Add the greens and tomato paste and season with salt and pepper. Cover and cook the greens in their own juices over low heat for about 20 minutes; they should be soft.

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