Panini di Lampredotto

Panini di Lampredotto~Chef and a Baker
Welcome to Florence, the romantic and historical capital of the Tuscany region of Italy. In Florence Italian food isn’t what you’d expect “Italian food” to be.  
Italy in its diverse 20 regions have a distinctly different cuisine and Tuscany is by far no exception. The food is abundant with local produce, grilled meats and mellow cheeses. White beans, bread (well baked with a nice, light and airy crust), sage and extra virgin olive oil are the staples of the Tuscan table.  
The home of Chianti wine, Florentine cuisine is lively, flexible and vibrant.  
Foodie Travel, Florence Italy~Chef and a Baker
Foodie Travel, Florence Italy~Chef and a Baker
Florence, in my oh so humble opinion is where some of the best Italian dishes come from. This region offers a large selection of traditional delicacies to choose from.
The most common panini you’ll find in the food stalls and street kiosks is definitely the panini de lampredotto. Most Florentine dishes are made all over Italy but  the lampredotto is difficult to find outside of Florence where it is the king of the street food.
Panini di Lampredotto
 
Prep time
Cook time
Total time
 
The most common you'll find in the food stalls and street kiosks is definitely the panini de lampredotto. Most Florentine dishes are made all over Italy but the lampredotto is difficult to find outside of Florence where it is the king of the street food.
Chef and a Baker:
Recipe type: sandwich
Cuisine: Italian
Serves: 4
Ingredients
  • 2 pounds of abomasum tripe (lampredotto)
  • 1 gallon of water
  • 1 celery stalk
  • 1 large onion
  • 1 carrot
  • 1 ripe tomato
  • 5 black peppercorns
  • salt to taste
  • For the salsa verde:
  • 2 anchovy fillets
  • 1 onion
  • 3 garlic cloves
  • A single parsely bunch
  • A small bunch of basil leaves
  • 3 tablespoons of rinsed capers
  • A squirt of lemon juice
  • Extra virgin olive oil
Instructions
  1. The Broth:
  2. Chop the vegetables roughly and add them to a pot of boiling water with the salt and peppercorns.
  3. Bring the water to a boil then reduce the heat and let it simmer for about half an hour.
  4. When the vegetables have softened you can add the lampredotto and cook it until it softens up with the lid closed. The cooking time can cary anywhere up to an hour. You'll have to keep checking to make sure that it's ready.
  5. Make sure that the level of water is always higher than the lampredotto so that it cooks entirely. You may need to add water in order to keep it that way. You can turn off the heat when the lampredotto is ready but keep it submerged in the warm broth until you are ready for the next step.
  6. The Salsa Verde:
  7. Chop all the vegetables together with the anchovies until they are finely chopped. You can use a knife for this part but a food processor will save you time and give it a nice consistency. Mix the chopped vegetables and anchovies together with olive oil and lemon juice to make it bind. You'll know it is ready when it has a green paste-like consistency.
  8. Taste the salsa to see if any spices need to be added. Everyone has their preferences however as this is an Italian dish, you want to err on the side of too much herbs rather than too little. Parsely is the main ingredient so be generous with your portions. Salt and pepper will bring out the rest of the flavor.
  9. Putting the Panini Together:
  10. Now that you have the constituent parts ready you can bring them all together. When panini de lampredotto is made on the streets of Italy, the cooks like to bring a little flair into this part and entertain their patrons.
  11. Take a large piece of softened lamredotto out of the broth pot and chop up enough of it to place onto the panini.
  12. Split open a bread roll and take some out of the middle to make more room for the filling.
  13. Heap a spoonful of the salsa verde onto the filling and season it with more salt and pepper.
  14. Depending on how the customer wants it, you can dip the filled lampredottaio into the broth to soak up the juices then serve it wrapped in a napkin, ready to eat.
Panini di Lampredotto~Chef and a Baker
Panini di Lampredotto~Chef and a Baker

Chef and a Baker
Chef and a Baker
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Wild Albacore & Hamachi Poke with Tropical Fruit Slaw

Wild Alabacore & Hamachi Poke w/ Tropical Fruit Slaw
It’s time for one the premier culinary events in Utah, and for this event I’ll be submitting my Wild Albacore & Hamachi Poke with Tropical Fruit Slaw.
I’ll have to have over 1200 one ounce portions ready by Sunday morning. My knife hand is already trembling with all that cutting and chopping that I need to do. . .
UPDATE: The Event was a huge hit.  My assistant Edgar and I served over 800 portions of poke. Lots of attention and compliments on the dish, which only serves to feed my ever growing ego (or confidence ) depending on how you look at it.
I wanted to make this colorful and fresh to echo my view of summer. The key to making this memorable and delicious is most definitely the quality of the fish.
Taste of the Wasatch 2017
Taste of the Wasatch 2017
Wild Alabacore & Hamachi Poke with Tropical Fruit Slaw
 
Prep time
Cook time
Total time
 
Chef and a Baker:
Recipe type: Appetizer
Cuisine: Asian
Serves: 15
Ingredients
  • Poke:
  • 2 ounces raw sashimi-grade hamachi and albacore tuna, cut into ½-inch cubes
  • 3 ounces pickled red onion, cut into ¼-inch dice
  • 3 English cucumbers peeled and seeded if skin or seeds are tough, cut into ½-inch cubes
  • 1 fresno chili, thinly sliced
  • 2 cups lemon zest
  • 1 teaspoon white and black sesame seeds
  • 4 teaspoons soy sauce, more or less to taste
  • 2 teaspoons extra-virgin olive oil, more or less to taste
  • 2 teaspoons sesame oil
  • Salt and pepper
  • Tropical Slaw:
  • ¼ cup cider vinegar
  • ¼ cup canola oil
  • 2 tablespoons sugar
  • Kosher salt and freshly ground black pepper
  • 12 ounces fresh pineapple, cut into ½-inch cubes
  • 1 large, ripe mango, cut into ½-inch cubes
  • ½ head red cabbage, finely shredded
  • 3 green onions, green and pale green parts only, thinly sliced
  • ¼ cup roughly chopped fresh cilantro leaves
Instructions
  1. Poke:
  2. Combine hamachi, albacore, onion, cucumber, lemon zest and EVOO in a bowl.
  3. Add sesame oil, soy sauce, with salt to taste.
  4. Finish with sesame seeds, puffed rice, fresno chili and a squeeze of soy sauce and sesame oil.
  5. Tropical slaw:
  6. Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
  7. Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.
Wild Albacore & Hamachi Poke with Tropical Fruit Slaw~Chef and a Baker
Wild Albacore & Hamachi Poke with Tropical Fruit Slaw~Chef and a Baker

Chef and a Baker
Chef and a Baker
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