Chef Draz Culinary Consulting
Tuscan Coppa Panino
On the streets of Florence, Italy, hungry patrons line up outside All’Antico Vinaio for their unique brand of sandwiches. Artisan cured meats and fresh local ingredients in unique combinations are served on a crisp regional flatbread. After garnering world-wide fame, owner Tomasso Mazzanti partnered with restaurateur Joe Bastianich to bring the concept to the US. The expansion of the concept has spawned numerous imitators and widened the appeal of Tuscan flatbread sandwiches.
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Recent work for an Italian salumeria company led us to feature their newly launched dried-cured coppa in a Tuscan flatbread sandwich. Coppa, also known as coppa di collo, is a cured and dry aged pork neck muscle similar in flavor and texuture to prosciutto.
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Inspired by a visit to one of All’Antico Vinaio’s Manhattan locations, we matched the thinly sliced artisan coppa with a creamy whipped ricotta spread, marinated roasted eggplant and fragrant basil pesto, layered inside a split square of crisp schiacciata flatbread.
Schiacciata means squashed or flattened, because the dough is pressed into a pan. Like other Tuscan breads, the high hydration dough has very little salt. Flavor and texture are achieved by sprinkling the dough with coarse sea salt and olive oil before baking. The contrast between, savory soft fillings and warm crisp bread are keys to what makes this sandwich a hit.
The
Story
The
Recipe
Tuscan – Style Coppa Panino yield: 8 sandwiches
schiacciata flatbread
preferment
9 oz. 250 g All - purpose flour
¼ tsp. 1 g. Instant dried yeast
9 oz. 250 g Warm water
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Combine ingredients in a bowl and mix to remove any lumps.
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Cover and allow to ferment in a warm place for 12 hours.
dough
18 oz. 500 g Pre-ferment dough (above)
18 oz. 500 g All - purpose flour
9 oz. 250 g Water
1 tsp. 6 g. Salt
As needed Coarse or flaked sea salt
As needed XV olive oil
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Combine the preferment dough with the flour, water, yeast and salt. Knead or mix with a dough hook until a smooth dough is formed.
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Place dough in a lightly oiled bowl, cover with a towel and allow to ferment for 2 hours, punch down and fold the dough every 30 min.
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Strech and press the dough into a well-oiled half sheet pan.
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Allow the dough to rise two hours.
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Pre-heat an oven to 425° F (220° C)
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Drizzle dough with olive oil and sprinkle with sea salt. Press indentations into the dough with your fingertips.
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Bake at 20 – 25 min.
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Allow bread to cool slightly before removing from the pan.
whipped ricotta
8 oz. 225 g Whole milk ricotta cheese
To taste Salt and pepper.
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Whip the ricotta until smooth and season with salt and pepper.
marinated eggplant
1 lb. 450 g Eggplant, sliced 3/8” (9 mm)
As needed Kosher salt
1 oz. 30g Red wine vinegar
¼ tsp. 2 ml. Minced garlic
2 tsp. 12 g Sugar
1 oz. 30 g. XV olive oil
To taste Fresh ground black pepper
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Liberally sprinkle the slices of eggplant with salt and allow them to sit for an hour to draw out some moisture.
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Wipe the moisture and excess salt from the eggplant slices.
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Grill or pan sear the eggplant slices on both sides to brown and soften.
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Combine the remaining ingredients and pour over the eggplant slices.
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Allow eggplant to marinate 2 hours minimum before using.
assembly
½ sheet Schiacciata
8 oz. 225 g whipped ricotta
1 lb. 450 g Marinated eggplant
8 oz. 225 g Coppa, thinly sliced
6 oz. 180 g Pesto
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Split the flatbread horizontally with a serrated knife.
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Spread ricotta on the bottom layer of flatbread.
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Place the eggplant slices evenly over the ricotta.
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Shingle the coppa over the eggplant.
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Spread the inside of the top layer of flat bread with the pesto.
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Close the sandwich and cut into 8 even portions.