These recipes come courtesy of Mark Flora and Chef Beau Howe from Crispelli's. The restaurant has two locations, one in Berkley and one in West Bloomfield. For more information, visit www.crispellis.com
2 Slices Crispelli's Italian Bread
1 oz (3 this slices) Metro Deli Salami
1/2 oz. (3 thin slices) Danielle Hot Sopressata (Hot italian style Salami)
2 oz. (4 thin slices) Dearborn Ham
3 Tomato slices
4 Whole Fresh Basil Leaves
1.5 oz. (3 slices ) Bel Gioioso Fresh Mozzerella
a pinch Salt and Pepper
1 oz room temp Butter
1 teaspoon Parmesean cheese
1 Place Salami, Ham, Sopressata slices on one side of the bread. Completely covering the surface of the bread.
2 Next stack tomato slices to cover the meat
3 Add a pinch of salt and pepper to the tomatoes
4 Lay basil leaves over the tomatoes
5 Lay slices of fresh Mozzerella cheese over the basil
6 Mix parmesan cheese into room temp butter.
7 Spread light layer of the parmesan butter over the outer side of each slice of bread.
8 Place on panini press on medium high heat for 3 minutes.
9 Remove from Panini press and slice in half
3/4 Cup chopped white onions
1/4 cup chopped garlic
1-48oz canned whole tomatoes
.25 oz fresh oregano
1-48oz canned chopped filets
48 Fluid oz. chicken stock
12 Fluid oz. heavy cream
2 oz. unsalted butter
1 Tablespoon salt
1 Teaspoon black pepper
1/4 Cup extra virgin olive oil
1/2 Cup corn starch
1/2 Cup water
1 In Olive Oil, Sweat onions, garlic, oregano, in olive oil on med heat for 5 mins.
2 Add whole tomatoes and chicken stock and bring to a boil. Once boiling, reduce to simmer for 30 mins.
3 Remove from heat and blend with a hand blender or in a blender until smooth
4 Put back in pot and add heavy cream and bring to a boil, then reduce to simmer for 30 mins.
5 Thicken with mixture of cornstarch and water and simmer for 5 mins.
6 Whish in Butter season with salt and pepper to taste. Simmer for 5 mins.
7 Add strained chopped tomatoes.