The classic Italian panino in its simplest form: slightly warmed ciabatta, thinly sliced Bologna mortadella, fresh stracciatella di burrata, and crushed pistachios.
Ingredients
- 4 pieces individual 120 g ciabatta roll
- 400 g Bologna mortadella PGI with pistachios, very thinly sliced
- 480 g fresh stracciatella di burrata
- 80 g shelled unsalted pistachios
Method
- Take the mortadella and stracciatella out of the refrigerator before assembling. They should remain cool, but not ice-cold.
- Crush the pistachios with a knife to get an irregular granella, with a mix of small bits and crunchier pieces. Do not grind them into a powder.
- Open each ciabatta horizontally without completely separating the two halves, to keep a hinge.
- Briefly warm the bread in the oven, just enough to soften the crumb and revive the crust. They should neither toast heavily nor become brittle.
- Arrange the mortadella on the base of the rolls by forming loose folds rather than stacking the slices flat. This arrangement provides volume and prevents a dense bite.
- Gently stir the stracciatella to blend the cream and curds, then spoon it over the mortadella. Avoid excess whey, which would make the bread soggy.
- Generously scatter the crushed pistachios over the stracciatella, spreading them out to the edges.
- Close the panini without pressing them down too hard. Serve immediately, whole or cut in half, while the bread is still warm and the filling is cool.
Nutrition
Per serving
- Energy
- 896 kcal
- Protein
- 38.38 g
- Carbohydrate
- 21.78 g
- Fat
- 72.33 g
- Fibre
- 4.74 g
- Calcium
- 29.38 mg
- Iron
- 1.13 mg
- Magnesium
- 29.93 mg
