The quick lunch and the snack of mid-morning or mid-afternoon are important moments for the body-mind system.
The adults who choose a healthy diet know that an orange juice, a fruit, a handful of almonds or something similar are the right thing.
However, I know how it can be hard to explain to the children that some fruit or a snack bar made with seeds, walnuts and hazelnuts are the most suitable,
light and energetical food for the body, much much more than the sandwich of the classmate.
That’s why when I was asked to test the new Panito baguette I was curious and I tried it.
The name: ‘Panito’ seems to be thought to appeal to children.
Once removed from the plastic, it looks like a rustic baguette.
I was curious, and I tasted a piece just unpacked. I confess that I did not like it very much, but I tried to heat it up, and I have reconciled.
I decided to try it with a filling of caper sauce and eggplants scented with rosemary.
Here’s how to do: Baguette Panito with caper sauce and eggplant with rosemary.
I washed the round shaped eggplant, and I cut 8 thick slices from it.
I put the slices in a colander with salt, covered with a weight, for almost an hour,to eliminate the vegetation water.
Meanwhile, I prepared the caper sauce. I really like this caper sauce and I like to keep a supply in the fridge. It ‘s really super easy to prepare.
In a capable blender I put two handfuls of parsley, one of basil, half a clove of garlic, a tablespoonful of chopped almonds, half a cup of capers in salt, well desalted, rinsed and drained, a slice of loaf with sunflower seeds‘Panito‘ soaked in a little water and apple cider vinegar, two tablespoons of extra virgin olive oil and a few tablespoons of water.
I blended until the ingredients have turned into a smooth sauce.
I adjusted the salt only at the end because capers are usually more then enough to salt.
After an hour I went back to take care of eggplant: I removed the excess of salt with a paper towel, and I pressed the eggplant slices between the folds
of a cloth to dry them well.
I heated a pan greased with a little oil and I cooked the eggplant slices until they became golden brown.
I seasoned with garlic fillets and fresh rosemary needles.
I warmed the baguette under the broiler in the oven for five minutes, I opened it in half and I eliminated the inside crumb. I spread the two halves with the sauce and I stuffed the baguette Panito with fragrant eggplant slices, a few thin slices of tomato and a bit of arugula of my garden.
I enjoyed my crusty baguette with a glass of white wine and taking advantage of a sunny afternoon, I went out for a walk.
When, upon returning, I went to tidy the kitchen, I found the inside crumb of the bread on the cutting board and ….. It was still soft!
