We've rounded up some of our favorite spots to try out the best pasta in Milan. So let's start exploring!
An EASY quick summer dinner or side to bring to a party! Stays great for days, perfect for meal prep.
If the weather is warm, pasta salad is always on the menu and I cannot get enough of this Creamy Italian Pasta Salad!
This grilled vegetable panini with gooey melted mozzarella and two types of pesto is a hearty, satisfying and flavorful vegetarian lunch or dinner even meat eaters will love. This post contains affiliate links I can't believe its taken me this long to get the recipe for my grilled vegetable panini up on my website. I originally posted the recipe for this panini on my Instagram in 2022 and it received over 13 MILLION views and almost half a million likes, shares and saves. And for good reason, because this grilled veggie panini is incredibly delicious and loaded with so much flavor, color and texture. Grilled vegetable panini is chuck full with two types of pesto, perfectly tender grilled zucchini, squash, bell pepper and eggplant. Gooey melted mozzarella cheese adds an element of cheesy goodness while fresh arugula and red onion adds a peppery, zesty bite that balances it all out. This grilled veggie panini with pesto makes for a luxurious lunch or easy dinner idea both vegetarians and meat eaters alike will enjoy. Ingredients Ciabatta: my local store sells a 15 ounce ciabatta loaf that is perfect for this recipe. If you cannot find a large loaf of ciabatta, you can use four single serving ciabatta rolls. Pesto: I use regular basil pesto and sun-dried tomato pesto for maximum flavor. Squash: I use yellow squash and zucchini cut into thin strips. Eggplant: I like the meatiness that grilled eggplant provides this sandwich. Bell pepper: bell pepper adds beautiful color, flavor and texture. Red onion: adds a nice zesty freshness. Mozzarella: the cheese gets all melty when the sandwich is toasting and adds the right amount of richness to this panini. Arugula: adds a nice peppery bite. Equipment Grill or grill panPanini pressCutting boardBread knifeTongsRubber spatula How to Make Grilled Vegetable Panini Heat grill or grill pan to medium heat. Grease grill or grill pan with a high smoke point oil. Grill the bell pepper for 5 minutes on each side, eggplant for 3-4 minutes on each side and zucchini and squash for 2 minutes on each side. Remove the vegetables from the grill and season with salt and black pepper. Heat a panini press (or large pan) to medium-high heat. Slice ciabatta in half and spread basil pesto on one side and sun-dried tomato pesto on the other. To the bottom half of the bread, add slices of mozzarella, followed by the eggplant, bell pepper, zucchini and squash. Top with red onion and fresh arugula and close the sandwich up. Place sandwich in the panini press or large pan. Toast the panini until the mozzarella cheese has melted and the top of the sandwich is golden brown, about 5 minutes in the panini press or 3 minutes on each side in a pan. Tips To Store: store leftover grilled veggie panini in an air tight container or resealable baggie in the fridge for up to 3 days. To reheat: place panini in a pan over low heat and reheat for 3-4 minutes on each side. Careful not to turn the heat up too high or your bread will burn before the filling is warmed through. Alternatively, you can reheat in an air fryer at 350°F for 5-6 minutes, or until warmed through. Substitutions and Variations Ciabatta: any bread that is crusty on the outside and soft and tender on the inside will work for this panini, such as crusty Italian or baguette.Pesto: I like to use two types of pesto for maximum flavor but you can just stick to one or a different spread of choice such as hummus or balsamic glaze. Bell pepper: you can use roasted red peppers instead of grilling fresh ones yourself. Just pat off some of the excess liquid before adding to the sandwich.Mozzarella: use any mild cheese, such as provolone, fontina or Muenster. Goat cheese would also be delicious on this panini.Arugula: if you don't like the peppery bite of arugula, you can use spinach instead. Protein: this panini is meant to be a vegetarian sandwich and very hearty in its own right. However, feel free to add grilled chicken or chicken cutlets to this panini for additional protein. More Recipes You'll Love Reuben Sliders Fig Panzanella Salad Mediterranean Pasta Salad Air Fryer Veggie Tots Air Fryer Zucchini Fries If you make this Grilled Vegetable Panini, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations! Grilled Vegetable Panini 12 oz ciabatta loaf4 oz basil pesto4 oz sun dried tomato pesto4 oz mozzarella cheese (sliced)1 bell pepper (deseeded and cut into 4 pieces)1 zucchini (sliced lengthwise)1 yellow squash (sliced lengthwise)4 slices eggplant1 oz red onion (thinly sliced)1/2 cup arugulasalt and pepper Heat grill or grill pan to medium heat. Grease grill or grill pan with a high smoke point oil.Grill the bell pepper for 5 minutes on each side, eggplant for 3-4 minutes on each side and zucchini and squash for 2 minutes on each side. Remove the vegetables from the grill and season with salt and black pepper. Heat a panini press (or large pan) to medium-high heat. Slice ciabatta in half and spread basil pesto on one side and sun-dried tomato pesto on the other.To the bottom half of the bread, add slices of mozzarella, followed by the eggplant, bell pepper, zucchini and squash. Top with red onion and fresh arugula and close the sandwich up.Place sandwich in the panini press or large pan. Toast the panini until the mozzarella cheese has melted and the top of the sandwich is golden brown, about 5 minutes in the panini press or 3 minutes on each side in a pan. Dinner, lunch, Main CourseAmericanGrilled Vegetable Panini Recipe, Grilled Veggie Panini, Veggie Panini
Now more than ever I am embracing the process of cooking beans. Soaking them overnight, then coming up with different flavor combinations to braise them in. Sometimes doing this over the stove, sometimes in my Instant Pot, and like this recipe here, letting them braise in a buttery parmesan broth in
This recipe is super easy and tastes great. It uses fresh eggplant, zucchini and tomatoes.
This Fettuccini Alfredo was one of my favorite pasta creations yet. Using fresh fettuccini from my local Italian market was key along with using Parmigiano Reggiano. Parmigiano Reggiano is the real form of parmesan that is made in Italy. Paired with seasoned chicken, sundried tomatoes, & spinach this was the perfect bowl of pasta. Note: • If you are not able to use fresh pasta, use your favorite dried pasta. • If you aren't able to use Parmigiano Reggiano, use fresh Parmesan that you can grate
Gratin de crozets is a traditional French dish originating from the Savoie region. It's made with a combination of onions, lardons, crème fraîche, chicken stock, grated cheese such as Gruyere, Comte, or Beaufort, and crozets – a traditional local pasta variety that's small, flat, and square-shaped, made from buckwheat, wheat (or both), eggs, salt, and water
Pasta Aum Aum (which translates to “buono buono” in Neapolitan dialect) is a perfect example of culinary simplicity on the Italian coast. This particular recipe hails from Lo Scoglio, the famous and beloved Amalfi Coast restaurant that puts local cuisine and fresh ingredients at the forefront. Chef Tommaso De Simone is the mastermind behind their dishes, and a prodigy at just 27 years old - and we’re lucky enough to be able to share this delicious pasta recipe he created. South Beach Wine & Food Festival guests will also be treated to this traditional dish at an exclusive dinner this week hosted by Chef Tommaso alongside PJ Calapa. Savory eggplant, sweet cherry tomatoes, garlic, basil and mozzarella come together with pasta and gooey mozzarella cheese. At Lo Scoglio, they typically use a handmade pasta called scialatelle, but any short pasta like casarecce or fusilli works just as well! Finish this dish with a glug of olive oil and fresh basil, and enjoy it alongside some crisp white wine or limoncello for the true Amalfi Coast experience.
Zucchini is one of those versatile vegetables that can be transformed into a ...
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Italian food customs in Italy may not be what you expect. Find out about eating out in Rome like the locals do!
Food from Puglia: 78 different foods from Puglia in Southern Italy. Pasta, Bread, Cheese, Fish, Meat, Desserts & Street Food from the region.
It's hard to find a place in Italy that isn't overrun with tourists. Bergamo was the first quaint town that seemed truly local. Uniquely, the town has a medieval Citta Alta (Upper City) above the modern Citta Bassa (Lower City). Read all the best things to do in Bergamo, Italy with just 1 day.
Try one of these zucchini recipes, such as zucchini bread, baked parmesan zucchini, or even a corn and zucchini pie.
I am beyond thrilled that my garden has summer squash producing. In the last two days I have made a Rye Zucchini Bread (which is delicious with basil and mint), a Shakshuka with jammy yellow squash, feta and eggs, and a zucchini quick pickle that we eat over toast with goat cheese. But my absolute f
This classic Sicilian dish is classic for a reason. Soft and silky eggplant is tossed with pasta in a bright tomato sauce and served in a snow fall of ricotta salata. I added a bit of Parmigiano as well because, well, why not?
If you’re looking for the perfect beginner-friendly pasta, look no further. These hand-rolled spaghetti from Tuscany are rustic, delightfully chewy, and made with just flour, water, and a little elbow grease. You’ll often find pici paired with fried breadcrumbs, a duck ragù, or all’aglione—a simple tomato sauce infused with a local, more mild garlic—but they taste great with pretty much anything, including the simple parmesan garlic butter below.Makes about 22 ounces, serving 4Ingredients400 gra
These tips and techniques will ensure an authentic, delicious paella.
Inspired by a famous pasta in Capri, Italy, Giada's easy lemon spaghetti has become a fan favorite in both her restaurants and online!
A complete food guide to the best Florence typical food you have to try when in Florence. Eat like a local and enjoy these great typical Tuscan dishes. What should you eat when in Florence and in Tuscany? No, Pasta and Spaghetti is not the right answer! Of course you can find them in most
My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs.
Creamy Aleppo Chili Pasta (aka Flavor-bomb pasta) for you!
They taste like sunshine.
You (yes, you!) can make delicious, fresh, homemade tagliatelle with the right tips, tricks, and a pasta machine by your side. Follow our beginner-friendly recipe for perfect homemade pasta.
Tijdens het testkoken maken we regelmatig zelf pasta. Zelf pasta maken lijkt ingewikkeld maar met onze tips maak je de lekkerste pastavariaties!
Tandy Wilson of City House in Nashville, Tennessee - Cauliflower Ragu
This versatile Italian Pulled Pork is a delicious addition to any meal from pasta to sandwiches.
A simple weeknight pasta dinner with an interesting twist, this spaghetti has Crispy Chili Crisp Breadcrumbs stirred in and served on top. So delicious and unique flavors!
