Perfect Pairings: Pozzi, Rosso, 2008, Sicily, Italy, 4337564

Panini with Salami, Olive Pesto and Goat Cheese

Pesto

1/2 pound black olives, pitted
2 tablespoons capers, drained
1 garlic clove, peeled
pinch of red chili flakes
4 tablespoons extra-virgin olive oil

Place all the ingredients except the olive oil in a food processor. Pulse to blend. Add the oil and pulse a few more times to form a coarse paste.
The pesto can be stored, covered, in the refrigerator for up to a week.

Makes 1 cup.

Panini

4 ciabatta rolls*
1/2 cup black olive pesto
8 ounces spicy calabrese salami, thinly sliced
6 ounces fresh goat cheese

Preheat a panini grill.

1. Slice off the domed tops of the ciabatta rolls and save for another use. The rolls should now be about 1-inch thick. Split the rolls horizontally.
Spread an even layer of the pesto over the bottom halves of the rolls, letting the oils soak into the bread.

2. Follow with the salami, in a double thickness from end to end. Use a butter knife to spread the goat cheese over the top halves of the rolls, and then sprinkle with salt and pepper.

3. Cover each bottom half with a goat cheese-covered top half of a roll. Grill for 4 minutes until the goat cheese looks creamy and the panini are warmed through.

4. Cut in half and serve immediately..







					Panini with Salami, Olive Pesto and Goat Cheese Pesto 1/2 pound black olives, pitted 2 tablespoons capers, drained 1 garlic clove, peeled pinch of red chili flakes 4 tablespoons extra-virgin olive oil Place all the ingredients except the olive oil in a food processor. Pulse to blend. Add the oil and pulse a few more times to form a coarse paste. The pesto can be stored, covered, in the refrigerator for up to a week. Makes 1 cup. Panini 4 ciabatta rolls* 1/2 cup black olive pesto 8 ounces spicy calabrese salami, thinly sliced 6 ounces fresh goat cheese Preheat a panini grill. 1. Slice off the domed tops of the ciabatta rolls and save for another use. The rolls should now be about 1-inch thick. Split the rolls horizontally. Spread an even layer of the pesto over the bottom halves of the rolls, letting the oils soak into the bread. 2. Follow with the salami, in a double thickness from end to end. Use a butter knife to spread the goat cheese over the top halves of the rolls, and then sprinkle with salt and pepper. 3. Cover each bottom half with a goat cheese-covered top half of a roll. Grill for 4 minutes until the goat cheese looks creamy and the panini are warmed through. 4. Cut in half and serve immediately..



	Pozzi • Rosso • 2008 • Sicily, Italy • 2433442 Grape: Nero d'Avola appearance - bright, clear color : deep red aroma - strong flavors (smell + taste) sweetness - off-dry acidity - round oak - tobacco • coffee fruit - raspberries • black cherries earth - chocolate • cloves body - medium-full tannins - alcohol - 13.5% serving notes - decant and allow to breathe for one hour before serving.				• Nero d'Avola is considered the most important wine grape in Sicily. It is named for the city of Avola on the far south of the island. The wines are most often compared to a New World Shiraz. The grape was chosen for cultivation in Sicily because it tolerates the hot, dry climate. But up until the 1970's it was mostly exported to Northern Italy where it beefed up Piedmont wines in bad years. Because of this, Nero d'Avola became known as the wine doctor.