This is a moveable feast, rather than a recipe as such. Nigel's idea is to construct a sandwich out of Deli ingredients: crusty Italian bread, cured meats, antipasti vegetables and cheese. We follow this theme with a sandwich just made for our lunches at work tomorrow. Crusty Olive and Chilli Pave loaf from Marks and Sparks is the base, split and spread with a little home-made oily tapenade rather than anything dairy. Topped with thinly sliced Italian prosciutto cotto lovely and herbal with notes of bay and rosemary. Then, a layer of wood-roasted peppers in oil and rosemary, and finally, thin slices of mozzarella, marinated in pesto. Topped with the rest of the bread and cut into chunky squares, the flavoured oils should seep into the bread overnight. Can't wait for lunch tomorrow!
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