Lunchbreak: Zucchini and zucchini flower panino and celebrating National Wine Day with Tony and Cathy Mantuano

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Cathy and Chef Tony Mantuano

Bar Toma
110 E. Pearson

Celebrate National Wine Day (5/25) at Bar Toma with ½ off all glasses and bottles of wine.

Cathy's Tips:

Sparkling wines pair well with fried, salty and rich think, olives, nuts, goat cheese, pates, fried shrimp, sushi

Dry white wines with shellfish, salads, vegetables, seafood: Fruity white wines with strong, creamy cheese

Dry rose wines with spicy food, roast chicken, veal, dips and spreads, grilled vegetables

Red wines with beef, pork, lamb, chocolate

Wines featured during segment:

Il Ghizzano - 2013 - Tenuta di Ghizzano

Iron Horse Wedding Cuvee - 2010

Domaine de la Pepiere - 2014 - Muscadet Sevre et Maine

Ameztoi Getariako Txakolina Rubentis

Zucchini and Zucchini Flower Panino
Serves 4

8 5x3-inch slices focaccia bread
8 ounces fresh mozzarella, sliced
8 zucchini blossoms, stamens removed, gently rinsed, left to dry on paper towels
4 baby zucchini, cleaned
sea salt and freshly ground black pepper
4 Tablespoons extra-virgin olive oil

Place 4 bread slices on work surface. Place 2 slices of mozzarella cheese on each slice. Using a mandolin, thinly shave 1 zucchini over the mozzarella on each slice of bread. Top each with 2 zucchini blossoms. Season with salt and pepper to taste. Top with remaining 4 bread slices; press down to compact. Lightly brush both sides of bread with olive oil. Using a panini grill pan, cook each sandwich until golden brown, about 7 minutes. Serve immediately.


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