Kasey Wilson: Paninis have become part of the snacking tradition

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When I visited Italy for the first time, it was the land of the long lunch. However, things changed as modern life took over as busy working people crowded into cafés and bars midday to enjoy freshly made Panini imbottiti, stuffed bread rolls.

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Here we think of a panini as a grilled sandwich, when in fact, it simply means sandwich which may or may not be grilled, but is always filled with basic foods — sliced raw onions, cured olives or a simple frittata.

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Italian bakers created a range of wonderful breads: hearty cigar-shaped loaves called filone; and huge wheels of chewy country bread. These, and many similar breads became the foundation for panini.

Paninis are now part of the snacking tradition in Italy and savoured as a light bite between meals or tucked into a basket to be eaten at a picnic or on a train, and miniature paninis are served with drinks before dinner.

If authentic Italian-style breads are not available, any high quality bread can be used — just select one that approximates the type of bread called for in the recipe.

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For an alfresco lunch, offer Italian soft drinks such as Aranciata and Chinotto and a large bottle of mineral water.

Goat Cheese and Roasted Pepper Panini

The goat cheese, aromatic herbs and roasted sweet peppers are an irresistible taste combination. The chalk white goat cheese flecked with green herbs contrasts beautifully with bright red peppers.

6 oz goat cheese, softened at room temperature

3 green onions, trimmed of half the green tops, finely chopped

1 tbsp chopped Italian parsley

1 tablespoon chopped basil

1 garlic clove, peeled and finely chopped

Salt and freshly ground black pepper

2 ripe red bell peppers

2 tbsp extra-virgin olive oil

2 tbsp lemon juice

2 tbsp capers

Small pinch of hot red pepper flakes

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4 round rolls, about 5 inches in diameter

Place goat cheese in a bowl and combine with green onions, herbs, and garlic. Season with salt and pepper. Set aside. You can prepare cheese mixture several hours in advance. Refrigerate, then bring to room temperature before using.

Roast the peppers. Remove the blackened skin, core, seeds and membranes. Cut into thick strips. Place on a plate and toss in olive oil, lemon juice, capers, and hot red pepper flakes. Season with salt and pepper.

Split rolls in half. Spread goat cheese on bottom half of the rolls. Top with strips of roasted peppers and capers. Drizzle remaining juices over the inside of half of the rolls. Cover panini with top halves.

Makes 4 panini

Basil Pesto Spread

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Fresh basil pesto led the revolution in authentic Italian cooking in North America. The fragrant green leaves, crushed with garlic and pine nuts, when tossed with freshly cooked pasta, creates a dish of unforgettable aroma and taste.

Aromatic pesto can also be used as a spread for panini. This recipe produces a dense mixture specifically for panini; to use with pasta, just add a little more olive oil and thin with hot pasta cooking water.

2 cups bright green aromatic basil leaves, lightly packed

½ cup extra-virgin olive oil

2 fresh garlic cloves, peeled and crushed (use a mortar and pestle)

¼ cup pine nuts, coarsely crushed (use a mortar and pestle)

3 tbsp freshly grated imported Parmesan cheese

4 tbsp freshly grated Pecorino Romano cheese

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Place basil, olive oil, garlic, pine nuts and salt to taste in a blender. Process until finely textured but not completely smooth. Scrape pesto into a bowl and stir in cheeses. If not using immediately, pour a thin layer of extra-virgin olive over the top. Wrap tightly and refrigerate until needed.

Makes 1 cup

Panini del Giardino

The leafy green tops and rosy colour make me think of the carefully tended gardens that are part of the Italian landscape. Use your best rustic Italian bread, coarse and nutty tasting. Select small to medium sized radishes that are very firm to the touch and have fresh foliage.

1 small bunch radishes

Butter, slightly softened

4 slices rustic whole grain bread

Salt and freshly ground black pepper

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Handful mixed mild baby lettuces

Trim radishes and thinly slice them. Generously butter bread. Place half of the radishes on 2 slices of bread. Season liberally with salt and pepper. Top with a generous scattering of lettuce leaves. Arrange the remaining radishes over the lettuces and cover with the other 2 slices of buttered bread.

Makes 2 panini

Ice Cream Sandwich, Italian Style

1 individual brioche

High quality ice cream, such as vanilla, strawberry or lemon

Split the brioche in half lengthwise without cutting all the way through. With a large spoon, gently pack the brioche with ice cream. Press the sides of the brioche together to enclose the ice cream in the bread. Serve immediately.

Makes 1 panino

Kitchen Hack

If red or yellow peppers lack sweetness, sprinkle a little sugar over them as they cook to bring out the sweetness.