Monday, December 22, 2014

Panino

On the way home from lunch, somehow we ended up at the grocery store scavenging ingredients for panini. While Ann headed for the bakery to find a reasonable loaf of bread, I went to the deli counter where I was able to get fresh mozzarella, roasted red peppers, mortadella, capocollo, prosciutto, and a couple kinds of hard salame. I will never forget the face that the girl behind the deli counter made as she was slicing the prosciutto. "This stinks," she said, while pulling a face. Her partner agreed. I guess if your only frame of reference is pink loaf "ham," then perhaps smelling a real ham is very different. But since when does it stink?

Ready for the Press


Pressed and Grilled
Here you see the sandwich layers: pesto on the bread, salame and capocollo, mortadella, prosciutto, mozzarella, peppers, and more pesto on the top bread.

How I Love Mortadella!
Special emphasis on the mortadella here because I really love it and it has been such a long time since I have had any. And because it is a chance for me to admit publicly that I was wrong and Ann was right. I was convinced that our grocery store wouldn't have mortadella. I was wrong. Ann was right. And no, she didn't make me say that! Sad to say that this would never pass muster in Italy: look how crude the fat is and how uneven the distribution. I really miss the slightly spicy, paper thin, plate-sized slices of true Mortadella di Bologna. But still, if this is all I can get, I will take it.

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