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recipes

rosemary ham--& sottocenere panini

rosemary ham & sottocenere panini
rosemary-ham-and-sottocenere-panini
recipe time
40 min
recipe difficulty
medium
recipe servings
3-4

ingredients

  • For potato soup
  • 4 tbsp truffle butter
  • 1 cup onions, thinly sliced
  • 3 tbsp garlic, chopped
  • 1 rib celery, chopped
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • pinch cayenne
  • 4 oz. white mushrooms
  • 1 bay leaf
  • 3 cups vegetable stock
  • 1/2 lb baking potatoes, peeled and diced
  • 1/4 cup heavy cream (optional)

  • For panini
  • 1/2 lb Dietz & Watson Rosemary Ham
  • 1 package Dietz & Watson Swedish Style Fontina Cheese
  • sliced potato bread

directions

  1. FOR POTATO SOUP: Melt the butter in a saucepot and add the onions, garlic and celery. Sweat with no color until translucent. Add the remaining ingredients (except the cream) and bring to a simmer. Cook until the potatoes are very soft. Puree the soup with in a blender until smooth and pass through a chinois or mesh sieve. Add some cream to taste (optional). Finish with grated black truffle.
  2. FOR PANINI: Place down one piece of potato bread. Lay several pieces of very thinly sliced Dietz & Watson Rosemary Ham on top, followed by the Dietz & Watson Swedish Style Fontina Cheese followed by bread. Lightly toast in a non-stick pan with butter until crisp and melted. Cut in half and serve with warmed soup.

this recipe is made with

Dietz & Watson Rosemary Seasoned Ham

rosemary seasoned ham

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