Prosciutto, mozzarella and rocket panino

Makes 1 Starters and mains

Polponov3

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Ingredients

  • 1 small handful of grated block mozzarella – the hard, cheap kind
  • 1 ciabatta, sliced lengthways
  • a couple of thinly-sliced pieces prosciutto
  • extra virgin olive oil
  • 1 handful of rocket leaves

Method

Grate some mozzarella onto the bottom half of the ciabatta and lay over the thinly-sliced prosciutto. Be generous. Put on the rocket leaves. Drizzle a little olive oil onto the rocket and close the sandwich. Heat up a well-oiled griddle pan or panini press. Drizzle the top and bottom of the panino with olive oil then press and toast. Cut in half at an angle before serving.

Recipe and photograph taken from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. Photography by Jenny Zarins (Bloomsbury, £25).
Polponov3
Recipe and photograph taken from Polpo: A Venetian Cookbook (Of Sorts) by Russell Norman. Photography by Jenny Zarins (Bloomsbury, £25).

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