fun
JEFF MAURO’S MORTADELLA
AND FIG FOCACCIANINI
ACTIVE: 35 min l TOTAL: 1 hr l SERVES: 6 to 8FOR THE FIG SPREAD
2 cups dried figs, stems removed, halved
¾ cup balsamic vinegar
1 teaspoon sugar
FOR THE SANDWICHES
4 large squares focaccia (6 to 8 ounces each)
8 ounces sharp Italian cheese (such as Fontinella or
asiago), sliced
1 pound mortadella, thinly sliced
Extra-virgin olive oil, for brushing
- Make the fig spread: Bring the figs, 1 cup water, the
balsamic vinegar and sugar to a simmer in a small saucepan
over medium-low heat. Simmer until the figs rehydrate and
the liquid reduces and thickens, about 15 minutes. Let cool.
Once cool, place in a food processor and puree until smooth,
20 to 30 seconds.
- For the sandwich build: Preheat a griddle over medium-low
heat or heat a panini press. Split 1 focaccia square in half. Place
a thin layer of the fig spread on the inside of both halves.
Place a couple slices of cheese on the bottom, then place
one-quarter of the mortadella on top. Close the sandwich and
lightly brush the outside of the sandwich with olive oil. Cook
until golden and warm, about 4 minutes per side on a griddle
or about 8 minutes total in a panini press. Repeat with the
remaining ingredients.
- Cut each sandwich into quarters to make 16 pieces.
SUNNY ANDERSON’S
SPICY HERB BAKED WINGS
ACTIVE: 35 min l TOTAL: 1 hr 45 min l SERVES: 4 to 6
Extra-virgin olive oil, for frying
3 sprigs fresh rosemary
12 fresh sage leaves
1 tablespoon whole cumin seeds
1 tablespoon red pepper flakes
½ tablespoon whole black peppercorns
1 tablespoon garlic powder
Kosher salt
3 pounds chicken wings, whole or separated as you like
- Prep the rub: Pour about an inch of olive oil into a small
pan over medium heat. When the oil begins to shimmer, add
the rosemary and cook, turning the sprigs, until the leaves
darken and become crispy, about 2 minutes. Transfer to a
paper towel–lined plate. Add the sage to the same pan and
cook until the leaves darken, slightly curl and stop sizzling,
30 seconds to 1 minute. Transfer to a paper towel–lined plate.
- In a dry medium pan over low heat, combine the cumin,
red pepper flakes, peppercorns and garlic powder. Toast the
spices, tossing constantly to avoid burning, until fragrant, about
5 minutes. Remove from the heat and allow to cool completely.
- Remove the rosemary leaves from their stems, then put
the herbs and spices in a spice grinder and pulse until finely
chopped and combined. Remove and add 1 tablespoon salt.
- Prep the wings: Massage the wings with the herb rub and
place them on a wire rack set inside a baking sheet. Let the rub
set at room temperature, about 30 minutes. While the wings
rest, preheat the oven to 400 ̊.
- Bake the wings: Transfer the baking sheet with the rack and
wings to the oven and bake until the wings are crispy, flipping
halfway through, 40 to 50 minutes. Serve warm.
NOVEMBER 2019 ●FOOD NETWORK MAGAZINE 57