SC - Bread question--OOP, but yummy

[Lord Boroghul Khara]

The paninis I had while stationed in Sicily were on what looked like
miniature Italian/French loaves..fairly crusty and not grilled. I think the
word refers to the sandwich and not the bread in particular.

::fond sigh::  My counterpart and I would walk to the Italian side of the
base and go to their cafe, or wait for the Alisud cafe near the flight line
to open up for our daily panini fix.  My favorites were the proscuito, fresh
mozzarella and tomato, and the goat cheese and olive sandwich.

Great...now I want to go back to Sicily.......blood oranges growing right
outside the base...Mamma Elio's pizza shop (first time I ever had peas and
boiled egg on a pizza and I loved it!!!!) across the street from NAS-1. Not
to mention my landlady's fresh focaccia.  We had a cultural exchange of
sorts...I showed her how to make grits, she gave me her focaccia recipe.
(Sensei.....she puts tons of roasted garlic on hers..puts a smile on your
face for days!)

As for Maire's question on finding focaccia (if that's the bread she's
looking for), lots of places seem to be carrying it now.....must be the new
fad.  Around here, the Chesapeake Bagel Bakery sells focaccia sandwiches,
and the Macaroni grill gives each table focaccia and olive oil for dipping.
I've got about six different focaccia recipes, one works very well with my
Pennsic XXVIII sourdough culture. I'd be glad to send them your way if you'd
like.

Boroghul

on 12/23/00 7:50 AM, Elaine Koogler at ekoogler at chesapeake.net wrote:

> I was under the impression that it was the sandwich that was known as panini
> rather than the bread.  I had one the other day that was grilled veggies and
> goat cheese on foccacia.
> 
> Kiri
> 
> Sue Clemenger wrote:
> 
>> There's a local cafe here in town (great place--part coffee house, part
>> billiards parlor, couches for reading, wonderful food) that serves these
>> incredible sandwiches for lunches--the fillings vary daily, but they're
>> always served on some sort of bread called "panini." The sandwiches are
>> grilled, so I don't know how much of the "crunch" is the bread, and how
>> much, the cooking method.  It's a flat bread, not as flat as, oh, say,
>> pita, more along the lines of a pita-sized bread you could use to make a
>> muffaleta (pardon the possible bad spelling).  I've never seen the bread
>> anywhere else, but would love to find out more about it (like, recipes
>> <g>).  Do any of you connisseurs and professional food types have any
>> idea about this bread?
>> --Maire
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