Panino with witlof, pecorino and honey

Panino with witlof, pecorino and honey

Panino con insalata belga, pecorino e miele

By
From
Florentine
Serves
1
Photographer
Lauren Bamford

There is a hole-in-the-wall panino shop that looks over the Sant’Ambrogio market. It is so inconspicuous that you may walk past it several times before you even realise it’s there. But keep an eye out for the hanging shelves, designed for holding little wine glasses while you eat your panino, standing. It’s called Semel – named after the Florentine word for a type of bread roll – and has a small but unique menu of panini that changes with the seasons. One day perhaps there’s donkey stew, on another there’s anchovies with orange and fennel – it is definitely the place for more adventurous eaters and those who want to try something different, but the vegetarian offers will satisfy anyone.

This recipe is inspired by one such panino at Semel, which might be done with valeriana, a lovely, delicate salad leaf. Witlof, with its slightly bitter, crunchy leaf, does a very nice job at balancing the sweetness of the honey and the salty bite of the pecorino cheese.

Ingredients

Quantity Ingredient

For each panino

Quantity Ingredient
2 slices crusty italian bread
2-3 slices young or semi-aged pecorino
1 teaspoon wildflower honey
4-5 witlof leaves, rinsed and patted dry
1 tablespoon extra-virgin olive oil
A pinch salt

Method

  1. Lightly toast or warm the slices of bread.
  2. Place the slices of pecorino on one slice of bread. Drizzle the honey over and arrange the witlof leaves on top. Dress with olive oil and salt. Top with the other slice of warm bread.

Note

  • If you can’t get a suitable pecorino – it should be rather soft to firm but not too hard or crumbly – you could try making this with provolone dolce or asiago instead.
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