14-08-2013
Ferragosto panini
Two fantastic recipes by mister 'Ino from Firenze. Something to devour by the sea
Panino with buffalo milk ricotta, anchovies, crispy pork cheek and salad by Alessandro Frassica, the mind behind 'Ino in Florence, tel. +39.055.219208. All his love for panini is finely summed up in "Pan'Ino", a book published by Guido Tommasi editore (photo by Fabien Butazzi)
Here are two recipes that can liven up your Ferragosto lunch.
The first panino is a recipe of ours: Terra-mare. It has buffalo milk ricotta, anchovies, crispy pork cheek and salad. The pork cheek is made crispy simply by pan-frying it to create a pleasant contrast of textures.
Tricolore: buffalo mozzarella, pesto, dried tomatoes (photo by Andrea Ciogli)
Were you to ask me about suppliers, I personally use the pork cheek from
Cori, cooked in wine by Vincenzo Mancino of
DOL (
Di Origine Laziale), the buffalo milk ricotta is produced by
Roberto Battaglia of
La Latteria della Bufala, the Cetara anchovies are those of
Pasquale Torrente.
The second panino is called
Tricolore, a classic, always a success. There are only three ingredients: buffalo milk mozzarella, fresh Genovese pesto and dried tomatoes.
I buy the buffalo milk mozzarella from
Barlotti in Paestum, the Genoese pesto is produced by
Rossi and the demi-sec cherry tomatoes are those of
De Carlo.
Chefs' life stories
Men who, for a moment, leave pots and pans to tell us their experience and point of view
