Cooking with Love

with Gianna Conte    (Jan)

Just slice the focaccia lengthwise to fill.

Just slice the focaccia lengthwise to fill.

Wanted a no fuss dinner tonight

I usually make my own focaccia, but Panera bread was selling focaccia and it looked good.

1 Focaccia bread sliced lengthwise

5 slices provolone

5 slices ham

5 slices pepperoni

5 slices prosciutto

5 slices tomato

1/4 cup ready made pesto

1/4 cup olive tappenad

3 TBS mayonnaise

Directions:

On one side of focaccia, spread pesto, smooth and cover from end to end.

Layer meats and cheese, top with slices of tomato.

Top tomato with the mayonnaise.

On bottom side of focaccia, spread the olive tappenad, covering one end to the other.

Combine to make sandwich. Place in refrigerator with covered plate. Put weight on plate to press the focaccia sandwich till serving.

If you're making the day before, wrap in plastic wrap and follow above directions.

With sharp knife, cut like cake pieces.

Serve with cold salads, or just a green salad.

Have the wine ready.

Buon Apettito!

*Note: if using a very large focaccia, make sure you cover the whole surface with filling.....OK, just a reminder!

Ready for the refrigerator.....

Ready for the refrigerator.....



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.