Enjoy the oozy goodness of a panino con spinaci e brie
The picture above says a thousand words – the words ‘get in my mouth’ repeated over and over again. The beauty of Italian food is that it can be so simple but so incredibly satisfying, and this recipe for panino con spinaci e brie – or warm brie and spinach roll – is no exception. On her travels throughout Florence, author Emiko Davies fell in love the rich food history of the city and decided to immerse herself through her five-year-old blog about Tuscan food, its history and quite strict adherence to traditions. Her new book Florentine takes readers on a culinary journey through the streets of Florence, sharing recipes from busy trattorias and tiny osterias to hole-in-the-wall wine bars and late-night gelatarias.
INGREDIENTS
1 large bread roll, sliced in half
80 g cooked, drained and chopped English spinach (about one bunch fresh)
1 tablespoon extra-virgin olive oil
50 g brie, sliced
TO MAKE
Warm the roll in the oven or under a grill briefly.
Place the cooked spinach on one side of the roll, season with salt and pepper and drizzle over the olive oil. Top with slices of brie and place under the grill with the roll open. Grill until the cheese melts.
Close the panino and serve immediately.
Serves one.
This is an edited extract from Florentine by Emiko Davies, published by Hardie Grant Books and available in stores nationally.
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