Tomato rolls (Panini al pomodoro) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on March 21, 2018

    These weren't as flavourful as I expected them to be, but they have a nice soft texture and would be good with soup. I was right to be sceptical about the blob of tomato paste and sprig of rosemary -- they simply burned in the oven. Luckily it was easy to scrape them off; waste of time.

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