Tomato Sandwiches, Pomodori a Mo di Panini

Italian cooking is anything but static, and these tomato “sandwiches” (for want of a better term) are a new, quick, frightfully easy development that’s perfect when it’s hot out. As a light antipasto you’ll want one panino, two per person will instead work nicely in a light luncheon.

To serve 4 people antipasti you’ll want:

  • 4 large, firm, sun-ripened garden tomatoes
  • 1/4 cup olive oil
  • 12 fresh basil leaves, 8 shredded, and 4 whole
  • 1 clove garlic, crushed
  • 2 mozzarella balls (about a half pound, or 200 g, drained), cut into 8 slices
  • Salt and pepper to taste

Crush the garlic, mix it with the oil and the shredded basil, season the mixture to taste with salt and pepper, and let it rest 10 minutes. While doing this, turn on your broiler.

Cut the tomatoes in half crosswise, drain them, and put them in an oven-proof pan, skin-side up. Run the tomatoes under the broiler for a minute or two, flip them, and broil the other sides as well.

Arrange the slices of mozzarella on four of the tomato halves, cover them with the other halves, and run the tomatoes under the broiler for a few seconds more, until the mozzarella begins to soften.

Arrange the tomatoes on plates, drizzle the pan drippings and the seasoned olive oil over them, garnish with the whole basil leaves, and serve at once.

The wine? A light, crisp white, for example a Galestro.

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Categories: Antipasti and Starters, Tomatoes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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