Dark Chocolate, Nicoise Olive, Prosciutto & Buffalo Mozzarella Panini

In the previous post, I explained my newfound love of the real McCoy, fresh (meaning 2 days old or younger) Mozzarella di Bufala. It is not easy to find in the U.S. or should I say close to impossible, so if you are unable to get your hands on this more stringy, elastic and I would say a bit rubbery, fresh cheese there are alternatives. What you typically find in the States is buffalo mozzarella that has been resting in its water for weeks and therefore the consistency becomes softer and softer, closer to a burrata style than an authentic buffalo mozzarella from Campania. Don’t get me wrong, I love burrata and I truly enjoy the mozzarella di bufala that is imported, but it is far from its mother. So, go with a firmer style mozzarella or try your stateside buffalo mozzarella and you will be ok.

Whichever cheese you use, be SURE to place the sliced mozzarella between sheets of cloth towels for at least 10 minutes before using it to help eliminate the excess water in the cheese. Otherwise, the excessive liquid will make your panini soggy. And my friends, there is nothing worse than soggy panini.

Ok, so now let’s get straight to it. The flavors that are so critical here as the threesome of dark chocolate, olive and prosciutto, which bring out the umami depth when they are melded together.

Wrap these sandwiches in parchment and take them to your backyard for a picnic. Pair them with your favorite bottle of Italian Barbaresco, I love GAJA.

Dark Chocolate, Nicoise Olive, Prosciutto & Buffalo Mozzarella  Panini

Yields One Sandwich

Equipment needed: Panini press or waffle iron or clothes iron and cast iron pan (for more on these tricks, click here)

1 ½ oz buffalo mozzarella
2 slices thick Italian country bread,  about 1/2 inch thick and 4-5 inches wide
2 tbsp olive oil
5 nicoise olives, pitted and sliced
1 oz dark chocolate : Vosges Organic 74% OR 66% Enchanted Mushroom Bar OR plain 55% cacao
a sprinkle Murray River Pink Salt
3 slices prosciutto, La Quercia (new prosciutto sulfite free from Iowa)
2 basil leaves

Cut mozzarella and place on a towel to absorb excess water. If you put straight onto the bread you will have a soggy panino. Brush olive oil on all sides of the bread. Place olives, dark chocolate and salt on one side followed by the mozzarella, basil and prosciutto. Press to golden brown and serve immediately.

For more panini making tips, go here.

Fresh Ricotta Cheese with Olive oil and Dark Chocolate

I first experimented with cheese and chocolate while developing the Rooster truffle.   The dark chocolate truffle combines taleggio cheese with organic walnuts and anchors the Collezione Italiano.   Included in the collection are four other savory flavors with Italian inspiration.

Ricotta is a much milder cheese but works just as well with dark chocolate.  Ricotta is a fresh, snowy white cheese with the texture of cottage cheese.   It has a rich but mild slightly sweet flavor and can be used for savory or sweet dishes.  You must use FRESH ricotta for this recipe!  If you have trouble finding it, you can always make your own.

Using quality ingredients is paramount.  One of my favorite things to do is pair the perfect combinations of olive oil , salts, peppers and other ingredients.  Finally, I match them to their chocolate mate.  For this recipe, I crumbled a 65% Venezuelan dark chocolate atop the cheese. 

Serve this Ricotta with an hors d’oeuvre plate.  I included nuts, cherries, a few other cheeses and some black pepper crackers.  The La Panzanella black pepper crackers might just be the best crackers I have ever had in my life!

Fresh Ricotta Cheese with Olive Oil and Dark Chocolate

2 cups (or lbs.) Fresh Ricotta Cheese
3 tablespoons  Extra Virgin Olive Oil (try Barilla)
A pinch  Pink salt (try Murray’s River)
A pinch  White Pepper
1 1/2 ounces  Dark Chocolate (try 65% dark, Venezuelan)

Place Ricotta in a dish.  Stir in salt and pepper.  Drizzle with olive oil.  Chop dark chocolate into fine slivers and sprinkle atop.   Serve with crackers.