Fancy Panini

Have you ever had a fancy panini?  When I mean fancy, I mean not knowing what half of the ingredients are. I had the best fancy panini at a very little place in New York City called Salumé.  Their panini menu was amazing, it was divided into sections according to the meat.  I chose from the Prosciutto Crudo list of panini called Parma Black Label.  

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Literally, the only ingredients that looked familiar from the Parma Black Label was the young lettuce and the lemon aioli.  I had zero clue what Bottarga and St. George Gin were.  Bottarga originated in Italy where they would press dried eggs of tuna or grey mullet.  It ages anywhere from a couple weeks to a 6 months, and you watch the color change until its a deep orange.  It’s also described as ‘pressed caviar’.  Eventually I realized that St. George Gin was simply a type of Gin incorporated into the sandwich. 

The presentation was beautiful, on a wooden chop block with a Parmesan crisp and some well seasoned vegetables. 

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Here’s a close up picture so you can see how all the elements were layered:

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(Bottarga is the orange part on the very bottom.)

 

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