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.
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
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: Chef and a Baker
Recipe type: sandwich
- 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
- The Broth:
- Chop the vegetables roughly and add them to a pot of boiling water with the salt and peppercorns.
- Bring the water to a boil then reduce the heat and let it simmer for about half an hour.
- 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.
- 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.
- The Salsa Verde:
- 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.
- 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.
- Putting the Panini Together:
- 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.
- Take a large piece of softened lamredotto out of the broth pot and chop up enough of it to place onto the panini.
- Split open a bread roll and take some out of the middle to make more room for the filling.
- Heap a spoonful of the salsa verde onto the filling and season it with more salt and pepper.
- 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.