Lunchbreak: Quartino chef John Coletta makes panino with spinata romana and giardiniera

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Quartino
626 N. State Street
Chicago
(312) 698-5000
www.quartinochicago.com

Event:
Chicago Gourmet 2015
September 26-27

For more information:

www.chicagogourmet.org

Chef Coletta's demo is Sunday, 1:30 p.m. on the Bon Appetit Culinary Stage

Panino with Spianata Romana, House Made Giardiniera & Organic Arugula

House Made Giardiniera

Ingredients
4 oz. celery; stalk; branches; peeled; 1/2” thick bias cut
4 oz. Onion; yellow; peeled; cut in half; 1/4” x 1” strips
4 oz. cauliflower; flowerets; 1/2” dice
4 oz. carrots; peeled; diamond cut 1/2” dice
4 oz. fennel; bulbs; cut into strips; 1/4” wide and 1” long
4 oz. fennel; branches; cut on bias; 1/4” thick
2 oz. pepper; red; finger; cut on bias; 1/8” thick
4 qts Water; boiling
16 oz. vinegar; white wine
2 oz. salt; kosher
7 ea. bay leaves; fresh
1/2 oz. mustard; seeds; whole; yellow
1/4 oz.    pepper; red fresno; finely chopped
1/2 oz.    juniper berries; dried; whole

16 oz. vinegar; white wine
4 oz. oil; olive; pure
1 oz. salt; kosher
1 oz. sugar; granulated
100 ml. wine; Italian; dry; Pinot Grigio (about 3 1/2 ounces)
1 Tbs pepper; white; fine grind
2 oz. parsley; Italian; leaves; no stems ; rough chopped

Directions:
Wash cut vegetables thoroughly and drain.  In a large heavy bottom pot, boil water. Add vinegar, salt, bay leaves, mustard seeds, red fresno chilli , juniper berries. Add vegetables to seasoned boiling water and blanch for 3-5 minutes. Vegetables should not be soft, a firm vegetables is ideal.  Remove vegetable by draining liquid to a stainless steel mixing bowl. Retain all seasonings and place them in a large mixing bowl. Add remaining ingredients while vegetables are warm.  Mix well using a plastic spatula. Allow the mixture to cool at room temperature for 2 hours. Place the completed Giardiniera into a plastic container, cover and refrigerate for 3 days.

Panino

Ingredients
10 ea. bread; Roll; Soft; 2 oz. (any type)
1 cup giardiniera; rough chopped
2 cups arugula; organic; washed

Directions:
A small soft 2 oz roll is cut into a hinged form, allowing for the top and bottom to remain intact. Slice the Spianata Romana on a slicer which has been set to the lowest setting. The slices of the Spianata Romana should be paper thin. The amount  is certainly your choice. Place a heaping table spoon of the giardiniera onto the panino. Arrange the organic arugula and the panino is completed.