A simple sandwich treat using local ingredients with Italian flair.
Courtesy of Chef Lucais Syme of La Pentola.
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ingredients
3
bunches kale, blanched in salted water until soft (thicker parts of stalk removed); lightly squeeze to remove excess water
1
clove garlic, blanched at least once
⅓
cup pine nuts
⅓
cup Parmesan, grated
½
cup olive oil
salt, to taste
Fontina cheese
1
ciabatta bun
mortadella
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directions
Step 1
In a food processor, combine blanched kale and garlic.
Step 2
Add pine nuts and pulse.
Step 3
Add half of the Parmesan and pulse.
Step 4
With blade spinning slowly pour in oil, as the oil appears to no longer be integrated to the mixture stop and add the rest of the Parmesan to emulsify. Season to taste with salt.
Step 5
Assembly: Fontina is a semi-soft, cow’s milk cheese from the north of Italy. Slice thinly and place on lightly olive oiled side of ciabatta. Spread kale pesto on other side, and place thin slices of the best mortadella you can buy in the middle. Close panini and enjoy!