Beyond Panini (Beyond Series) by Silverback Books

By Silverback Books

Panini sandwiches are only as fit and handy as general sandwiches, however the elements revolve round luscious breads crowned with fit Mediterranean staples comparable to olive oil, garlic, greens, fish, low-fat ham, and attractive cheeses. materials can be found at any neighborhood grocery store, and those tasty combos should be made in mins. attempt a brand new panini sandwich each day!

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Cut them into 1/12-inch-thick slices. Heat the olive oil in a skillet and sauté the garlic. Add the mushrooms and parsley and sauté them for 2 to 4 minutes. Season with salt and pepper. 38 CANNELLINI BEAN STEW Preparation time: 15 minutes Soaking: overnight Cooking time: 40 minutes Difficulty: easy 4 Servings 7 oz. (200 g) cannellini beans 7 oz. (200 g) tomatoes, peeled, seeded and diced 2 tbsp. (30 ml) extra-virgin olive oil 1 clove garlic, chopped 1 tbsp. chopped fresh parsley 1 sprig thyme Salt and pepper to taste Soak the cannellini beans in cold water overnight; drain.

Add the Parmigiano-Reggiano and some grated nutmeg. Meanwhile, bring the 1/3 cup plus 1 1/2 tablespoons of water, the butter and a pinch of salt to a boil in a saucepan. Add the flour and stir to combine, using a wooden spatula, until the dough comes away from the sides of the saucepan. Remove from heat and let cool, then stir in the eggs, one at a time. In a large pot, heat oil until shimmering. Meanwhile, combine the potato and flour mixtures and season with salt, if desired. Using a pastry bag, form rings of dough on buttered parchment paper.

Assemble the stacks by layering the potato slices in a baking pan. Garnish with the tomatoes and sprigs of thyme. 58 eggplant parmigiana Preparation time: 1 1/2 hours Cooking time: 30 minutes Difficulty: easy 4 SERVINGS 1 1/3 lbs. (600 g) eggplant, thinly sliced lengthwise 1/3 cup plus 1 tbsp. (50 g) all-purpose flour 1 1/4 cups (300 g) ready-made tomato sauce 2 large eggs, lightly beaten 5 oz. (150 g) mozzarella, thinly sliced 3 1/2 oz. (100 g) Parmigiano-Reggiano cheese, grated (about 1 cup) Olive oil, for frying Fresh basil, torn Salt to taste Put the eggplant slices in a colander, salt lightly and allow to drain for about 30 minutes.

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