Recipe Details. Cecina is a Tuscan unleavened flatbread made with chickpea flour or ceci instead of wheat flour.
It is usually served simply with coarse salt and rosemary, but this recipe turns it into a “pizza” by topping it with fresh ingredients and serving it with a drizzle of aged balsamic vinegar. Bonus: it’s high in protein and a great gluten-free alternative. 2 cups (500 mL) chickpea flour 2 cups (500 mL) cold water 5 tbsp (75 mL) olive oil, divided 2 tbsp (30 mL) fresh chopped rosemary 2 tsp (10 mL) kosher salt ½ tsp (2 mL) freshly cracked pepper 8 slices prosciutto 8 ripe figs, quartered ½ cup (125 mL) fresh shaved Parmesan 1 cup (250 mL) baby arugula 2 tbsp (30 mL) aged balsamic vinegar 1 In a large bowl, mix together chickpea flour and water until smooth. Add 2 tbsp (30 mL) of the olive oil, rosemary and salt and mix thoroughly to combine. 2 Preheat the oven to 450°F (230°C). 4 Top with prosciutto, figs, shaved Parmesan and arugula.
Serves 12. Fig and Prosciutto Grilled Cheese Sandwich. Salami, Prosciutto and Provolone Panini Recipe, Central Coast Vacation. As we snaked our way down the canyon road, flanked by farms and forest, there were no indicators that we were anywhere near our seaside vacation rental.
When the car GPS signaled that we’d soon arrive at our destination we were skeptical but then – BAM – the pristine little town of Avila Beach came into view. Renting a beach house for a few days is the sort of summer vacation that works best for our family right now. We get the conveniences of home – a kitchen, laundry, space for the kids to roam – but the change of surroundings still gives us the chance to explore and spend time together. Relaxing? Not in the least. Mushroom Grilled Cheese Sandwich (aka The Mushroom Melt) Mushrooms are one of my absolute favourite foods and it was long past time that I gave them the grilled cheese treatment! My mild obsession with grilled cheese sandwiches has had me dreaming about a mushroom grilled cheese for a long time and it was finally time to realize it.
I wanted to keep things relatively simple without compromising in flavour so I stared out by sauteing some onions and mushrooms slowly until they turned golden brown and caramelized bringing out all of their tastiness. Next I deglazed the pan with a splash of white wine to make sure that none of the flavour that had built up in those brown bits that stick to the bottom of the pan went to waste. If you are a fan of truffles then this is where you can indulge a bit and add some truffle oil to the mushrooms to make this sandwich even more decadent! The net result was one of the messiest grilled cheese sandwiches that I have ever made but it was also so unbelievably good!
Chicken Pinwheel Sandwich Recipe with Roasted Red Pepper, Kalamata Olives & Herb Yogurt. “Mum, will you teach me to make that before I go to college?”
Asked my 10 year old son. I think it was potstickers. The frozen kind. Chicken Panini with Arugula, Provolone and Chipotle Mayonnaise. One word to describe this hot panini... dee-licious!
I'm in love with the flavor combination of this grilled chicken panini made on Ciabatta bread with melted provolone, arugula and a spicy chipotle mayonnaise. This sandwich is perfect for lunch or dinner and you can easily prepare this for one or a family of eight! A panini press is on my Christmas list this year, but not having one has never stopped me from making paninis before. I lightly spray the bread with oil and use my George Forman grill and it's ready in minutes.
Avocado Panini with Brie, Mozzarella, Sun Dried Tomatoes, and Basil. Dinner Tonight: Flank Steak Panini with Goat Cheese and Caramelized Onions. Steak sandwiches are a lot trickier to execute than it might initially seem.
Though a great steak often needs little more than a nice sear and some salt and pepper, when you stuff that steak between two slices of bread, something strange happens. The meat often ends up both bland and tough, which is puzzling. In Simple Italian Snacks, Jason Denton and Kathryn Kellinger get past this by cooking a flank steak until medium-rare, then slicing it thinly against the grain.
It also helps that it's topped with an herby goat cheese and caramelized onions. Recipe: Turkey, Strawberries & Brie Panini. Last weekend as we arrived at the movie theater to finally see The King’s Speech (all those Academy Awards were well-deserved!)
, I noticed a big banner announcing “FARMER’S MARKET ~ SATURDAYS 8 AM – 12 PM”. I was elated – at last, a local farmer’s market that takes place on a day and time I can actually make! So there I was this weekend, back at the theater parking lot. Recipe: Roasted Tomatoes, Fresh Mozzarella & Basil Panini. This is my second in a series of posts on Panini Happy that are sponsored by Panera Bread.
Remember those lovely Slow-Roasted Tomatoes I shared yesterday? Here’s the very first thing I made with them: Roasted Tomatoes, Fresh Mozzarella & Basil Panini on ciabatta. It’s a can’t-miss classic - the sandwich version of an Italian caprese salad – with the added sweetness and character of the slow-roasted tomatoes. There’s a reason you’ll see this sandwich on almost any panini menu. It’s simply that good. Caprese Grilled Cheese Sandwich. I certainly have been into the fresh field ripened tomatoes lately!
I have been picking up at least a full basket of them every week and most weeks they have disappeared long before the end of the week. Primarily I have been enjoying them in BLT sandwiches but recently I had a new idea and that was for a caprese grilled cheese sandwich. Pear, Arugula, and Brie Panini. Cook the Book: Ham, Brie, and Apple French Toast Panini. Leftover Turkey and Swiss Panini. I can’t believe Thanksgiving is tomorrow.
Well, let me back up: I can’t believe it’s November. If you’re still looking for some last-minute recipes for turkey day, feel free to browse my recipes here: Grilled Brie and Goat Cheese Sandwich with Bacon and Green Tomato. Recipe for bacon jam and cheese panini. In a million years, I never thought I'd write (or even think) these words: I love bacon jam.
(Generations of my family are wringing their hands. Italian Sausage and Roasted Pepper Panini. Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Place the sausage on the preheated panini press, close the lid, and cook until browned on all sides and cooked through, 20 to 25 minutes. Transfer to a cutting board. When the sausage is cool enough to handle, slice 1/4 inch thick on the bias. In a nonstick fry pan over medium-high heat, warm the oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until soft, 5 to 6 minutes.
Adjust the panini press to the “panini” setting. Arrange the sausage slices on the bottom halves of the bread slices. Place 2 of the sandwiches on the panini press, close the lid, and cook until the bread is crisp and the cheese is melted, 5 to 6 minutes. Williams-Sonoma Kitchen.