Mario Batali Demo: Mortadella & Cheese Panini

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Panino di mortadella e robiola. This is a base recipe that you can make all panini from. The key, of course, is the panne. You need to find a good, crusty, relatively heavyweight bread. That's going to stand up to the heat and also grab some texture at a time you really get it grilled and nice and crispy on the outside. The filling is another issue. Here we're going to use Mortadella and Robioalla, but you could use ham, you could use prosciutto. The idea is understanding that it's all about balance. Not about too much. This isn't an overstuffed sandwich. This is about the balance between the bread and all of the other things. One of the things that I love to do is create kind of a condiment that goes with it. So I'm gonna take some goats milk yogurt. Some scallions and some fresh horseradish. The scallions just get chopped and tossed in there. Then we're gonna take fresh horseradish. So I'm gonna take it and I'm gonna put it right on the little microplane. So that with just a tiny bit of salt is our creamy filling. We take our bread. I cut it about three quarters of an inch thick because by the time it's gone through the press it's going to be reduced by about a third of that. We open it up. We put about a nice tablespoon but not much more. Then we take [INAUDIBLE]. I like the one with the pisata, pistachios. But you put on the one that you want. The cheese is the robiola. We're going to put, actually I'm only going to put two of these pieces on there. And I'm going to use the end piece. A little extra virgin olive oil. And brush it on. [NOISE] Once it's in good shape all's you gotta do is put it on like so. So this takes about three minutes on the first side, then we flip it. Three minutes on the other side. Hit it with a tiny bit more of that fresh horseradish. Words escape me at this point. All's I have for you is panino of mortadella and robiola. [BLANK_AUDIO]
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Mario Batali Demo: Mortadella & Cheese Panini


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