MARINATED SALUMI SANDWICH by Giada De Laurentiis

SERVING SIZE:

Serves 6-8

INGREDIENTS:

For the pesto:

1/2 cup raw almonds

1 small garlic clove

1 1/2 cup basil leaves

1 teaspoon lemon zest, from 1 lemon

1/4 cup freshly grated parmigiano Reggiano cheese

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

for the sandwich:

1 large loaf ciabatta bread, sliced in half horizonally

1/4 pound thinly sliced hot coppa or other spicy salumi

1/4 pound thinly sliced finochiona

3/4 pound ball lightly salted fresh mozzarella, sliced or torn

2 cups baby arugula

1 small fennel, thinly sliced

1 1/2 tablespoons lemon juice, from half of a lemon

1 tablespoon extra virgin olive oil


INSTRUCTIONS:

As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.

For the pesto, place the almonds and garlic in the bowl of a food processer. Pulse to coarsely chop. Add the basil, lemon zest and cheese and pulse to combine. Add the olive oil and salt and puree until a smooth paste forms.

Open the loaf of bread and pull out some of the excess bread from the inside leaving a slightly hollowed out loaf of bread. Spread the pesto evenly over the inside of both sides of bread. Layer the coppa, finochiona and mozzarella on the bottom of the bread. In a small bowl toss together the arugula, fennel, lemon juice and olive oil. Top meats and cheese with the salad. Top with the remaining half of the bread and press together. Wrap tightly in plastic wrap. Refrigerate for at least an hour or up to over night before slicing and serving.

*Cooks note- The inside of the bread can be dried and made into breadcrumbs for a later use.

Recipe and Photo credit: https://giadzy.com/posts/recipes/436473/marinated-salumi-sandwich

Panzanella (Tuscan tomato & bread salad) by Jamie Oliver

Recipe and photo credit: http://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

Panzanella

Ingredients

  • 200 g stale ciabatta loaf
  • 600 g ripe mixed tomatoes, , roughly chopped
  • sea salt
  • freshly ground black pepper
  • 1 handful small capers , drained
  • 1 small red onion , peeled and very finely sliced
  • 280 g jarred red peppers , drained and roughly chopped
  • 8 anchovy fillets in oil , drained and finely sliced (optional)
  • red wine vinegar
  • extra virgin olive oil
  • a bunch of fresh basil

Method

1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.

2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.

3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.