Pro­sciutto, peper­onata and pro­volone rolls

MAKES 4 // PREP TIME 20 MINS // COOK 15 MINS (PLUS COOL­ING)

Gourmet Traveller (Australia) - - Food -

A good condi­ment lifts any panino to an­other level. Here we’ve made a peper­onata to add a pi­quant punch to an oth­er­wise sim­ple sand­wich. It’s worth hav­ing on hand in the fridge, so we rec­om­mend mak­ing a dou­ble batch. 4 sour­dough tor­pedo rolls, halved (or a sour­dough baguette, cut into lengths) Ex­tra-vir­gin olive oil, for driz­zling

8 thin slices pro­sciutto 12 thin slices pro­volone pic­cante (see note)

Basil, to serve

PEPER­ONATA

1½ tbsp olive oil

1 small onion, thinly sliced 2 gar­lic cloves, finely

chopped

2 red cap­sicum, cored and

thinly sliced

3 thyme sprigs

2 tbsp red wine vine­gar 2 tbsp red wine

2 tsp caster sugar

1 For peper­onata, heat oil in a saucepan over medium-high heat, add onion and gar­lic and sauté un­til translu­cent

(4-5 min­utes). Add cap­sicum and thyme and sauté un­til cap­sicum starts to soften (4-5 min­utes). Add vine­gar, wine and sugar, sea­son to taste, and sim­mer un­til liq­uid is al­most com­pletely ab­sorbed (4-5 min­utes). Cool to room tem­per­a­ture. Peper­onata will keep re­frig­er­ated in an air­tight con­tainer for a week.

2 To serve, driz­zle cut side of rolls with oil, layer with pro­sciutto and pro­volone, top with peper­onata, scat­ter with basil and sea­son gen­er­ously.

Note Pro­volone pic­cante is from se­lect del­i­catessens.

PRE­VI­OUS PAGE Co­to­letta Cu­tipol knife from Fran­calia. Black mar­ble tile (used through­out) from Ter­a­nova. Tuna panini

Cu­tipol tea­spoon from Fran­calia. All other props stylist’s own. Stockists p175. Pro­sciutto rolls & Tramezzini All props stylist’s own.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.