Delicious Italian Recipes from Chris Bianco's Kitchen

From the Publisher:

The Margherita is the quintessential Neapolitan pizza, or rather, the quintessential pizza, as the author states. Pasta E Fagioli is described as a deeply homey and sustaining peasant dish, perfect for getting through long winters or hard days' work. The author notes that there is something inherently celebratory about dessert, as it allows one to take the time to enjoy life's sweetness. The Fennel and Blood Orange Salad is said to be bright and full of flavor, bringing a sense of sunshine to the plate even in the midst of a harsh winter. The Pizza Biancoverde is all about the subtle textural differences among the cheeses, which underscore the differences in their flavors. Finally, the Mozzarella and Tomato Sandwich is said to transport the reader to the sun-soaked isle of Capri in the summertime, when everything is perfect.

Soppressata and Provolone Sandwich: Makes 1 sandwich

To prepare the sandwich, tear out just a little of the insides of one of the halves of the bread, creating a shallow cradle for the soppressata, provolone, and peppers. Lay the soppressata on the bread, covering the surface evenly, to insulate the bread against the peppers and their juices. Layer the provolone onto the soppressata, and then tear the peppers into pieces, scattering them evenly over the cheese. Give everything a few good drizzles of olive oil and cover with the second piece of bread. Slice the sandwich in half on the diagonal.

Ingredients: - A piece of ciabatta, a hunk of crusty bread, or 1 large piece of Focaccia (page 33), split in half - 2 ounces sliced soppressata - 2 ounces sliced provolone - ¼ cup Grilled Red Peppers (page 145) - Extra virgin olive oil, for drizzling

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