Panino bowl with beef stew

Panino bowl with beef stew

Panino con peposo

By
From
Florentine
Serves
1
Photographer
Lauren Bamford

This is a clever way of converting leftover stew like peposo into tomorrow’s lunch. It’s more an idea rather than a recipe and it is inspired by several of Florence’s favourite panino shops, such as Semel, which borders the Sant’Ambrogio market or Il Cernacchino in the centre of town, a few steps away from Piazza Signoria. Use a large roll that has a good, thick, crunchy crust, as it will likely hold its shape better and withstand a bit of liquid.

Ingredients

Quantity Ingredient
1 large round, crusty roll
Beef & pepper stew

Method

  1. Preheat the oven to 160°C.
  2. Heat the roll in the oven until warm and the crust is crisp.
  3. Slice the roll about two-thirds of the way up so the top of the roll is like a little lid. Pull out some of the inside of the roll to make room for the stew, leaving about 2 cm of bread all around the ‘bowl’. Spoon the stew inside and top with the ‘lid’. Eat with a fork. The stew’s juices will slowly soak its way through the bread, creating an edible bowl which you can eat after you’ve finished the stew.
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