Panini are the Italian comfort food. Veronica Lavenia’s cookbook shows readers just how to make traditional Italian bread and construct the perfect panini.
It’s Panini Month! So warm up the panini press because it’s time to make some sandwiches!
Panini are the Italian Comfort Food. They have always been a large part of Italian cuisine. They are simple to make and can encompass many different flavor profiles and textures. Author Veronica Lavenia has compiled a book of her favorite panini recipes to share with everyone.
Panini: The Simple Tastes of Italian-style Bread is a short, but extremely easy to follow cookbook that not just encourages people to make delicious panini, but to also branch out and experiment with other classic Italian sandwiches. Each recipe is very easy to follow and understand, and the pictures that accompany each recipe are crisp and beautiful to look at. It’s quite nice! The key, however, is not what goes into the sandwich, but what goes into the bread. Included in the book are two recipes for traditional Italian breads that really elevate each Panini recipe to a whole new level. It’s this traditional, rustic touch, that elevates her Panini above all the others.
Panini: The Simple Tastes of Italian-style Bread is highly recommended. It offers many easy-to-follow and very delicious recipes. It offers a true taste of Italian comfort food.
Here’s one Panini recipe that we absolutely enjoyed and we’re sure that you will as well!
- 4 aubergine eggplant
- 4 peppers
- 2 onions
- 2 to matoes
- 1 stalk of celery
- 50 g 2 oz/½ cup Sicilian capers
- extra virgin olive oil to taste
- sea salt to taste
- 1 cup of apple cider vinegar
- 4 tbsp light brown sugar
- sprig of basil
- 4 –6 rustic bread
- Preheat oven to 180°C (374°F/Gas 4)
- Wash and slice the aubergine (eggplant), peppers, onions and tomatoes.
- Cut the celery into thin pieces.
- Arrange the vegetables in a baking dish and top with capers, a sprig of basil, olive oil and salt to taste.
- Bake in oven at 180°C (374°F/Gas 4) for 30 minutes.
- Take the pan from the oven, add the apple cider vinegar and brown sugar.
- Stir and cook for another 30 minutes. Once cooked, take out of the oven and let cool.
- Cut bread in half, fill with the caponata and serve
Combining a love of writing and food, Andrew's culinary journey has walked many paths. From university, to the Culinary Institute of America, to the restaurants of NYC. Now finally settled in as an editorial intern at Alimentari, the next step of his journey can begin.