Storia della Chiesa. Crisi rivoluzionaria e liberale by Jean Leflon

By Jean Leflon

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These panini are easy enough to make in a frying pan but, if you have a press, let it work its magic here. MAKES 2 4 slices crusty bread 1 tablespoon black olive paste 125g asiago cheese, sliced 4 slices mortadella olive oil, to drizzle Spread two slices of bread with the olive paste and top with the asiago and mortadella. Cover with the remaining bread slices to make two sandwiches. Lightly drizzle the sandwiches with olive oil and toast in a hot frying pan or on a griddle for 1–2 minutes on each side, pressing down firmly with a metal spatula so the bread crisps up and becomes golden.

Heat 1 tablespoon olive oil in a large saucepan with a lid, over medium heat. Add the shallots, sliced fennel, garlic and chilli and cook for 5 minutes. Tip in the tinned tomatoes, wine and half the roasted tomatoes and simmer gently for 5 minutes. Increase the heat to high and add the mussels. Cover with the lid, shake the pan and allow to steam for 3 minutes, or until the mussels open. Discard any that do not open. Pour in the hot fish stock, gently fold through the remaining roasted tomatoes and serve topped with the fennel fronds.

Add the shallots and cook for 2–3 minutes, turning them occasionally until they start taking on some colour. Add the garlic, bay leaves and wine. Let bubble for a few minutes and scrape the bottom of the pan to collect up the flavours. Pour in the vinegar, sugar, stock and olives. Bring to the boil then partially cover and simmer for 45 minutes, or until the chicken is very tender. Scatter over the pine nuts and parsley before serving. GRILLED LAMB CUTLETS AND BROAD BEANS A little while ago we went through a craze for ‘frenching’ the bones of lamb cutlets – scraping them clean so they looked like beautiful little bleached handles.

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