Venetian Panino Recipes

VENETIAN PANINO

Steps:

• Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.
• Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
• Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.

VENETIAN PANINO

Steps:

• Add the cheese, butter, mustard, and garlic to food processor. Blend until thick, smooth and spreadable.
• Spread the cheese mixture over 1 side of each bread slice.
• Arrange the turkey slices over the cheese mixture on half of the bread slices.
• Top with the remaining bread slices and press gently.
• Cut the sandwiches in half.
• Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown , about 4 minutes per side.
• Transfer to serving platter and tent with foil to keep them warm.
• Repeat with remaining 3 tablespoons of oil and sandwiches.
• Serve immediately.

VENETIAN CARNIVAL FRITTERS (FRAPPE)

Steps:

• Using an electric mixer, beat the butter or shortening and sugar in a large bowl until fluffy. Beat in the egg and the brandy. Beat in the salt. Add the flour and beat until blended. Transfer the dough to a lightly floured work surface and knead until a soft dough forms. Form the dough into a ball. Divide the dough into 4 equal pieces. Shape the dough pieces into balls. Wrap the dough balls with plastic wrap and refrigerate 30 minutes.
• Working with 1 dough ball at a time, roll the dough ball into a 12-inch diameter round (the dough should be very thin and almost transparent). Using a fluted pastry cutter, trim the edges to form a square shape. Cut the dough into 1-inch strips. Cut each strip in half crosswise to form 5-inch-long strips. Gently stretch the strip gently so that you have enough dough to tie a bow. Repeat with remaining dough strips. Gather the dough scraps, then reroll and cut them to make additional bowtie pastries.
• Line a baking sheet with paper towels. Heat the oil in a large heavy frying pan over medium heat to 375 degrees F. Working in batches, fry the pastries until they puff and become golden, turning once, about 2 minutes total. Using tongs, transfer the pastries to the paper towel-lined baking sheet to drain the excess oil. While still hot, dust the pastries generously with confectioners' sugar and serve.
• The pastries can be made 2 days ahead. Store in an airtight container at room temperature.

PANINO ALLA MARGHERITA

Steps:

• Place the mozzarella atop 1 bread slice. Sprinkle with salt and pepper. Add the tomato slices and then the basil leaves. Top with the second bread slice. Brush both sides of the sandwich with the oil.
• Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.