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.
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.
Here’s a close up picture so you can see how all the elements were layered:
(Bottarga is the orange part on the very bottom.)