Gourmet Panino with Broccoli Rabe, Prosciutto and Smoked Scamorza

Method

1. Bring a pot of salted water to a boil and prepare an ice bath. Blanch the broccoli rabe leaves for 2 minutes, then transfer to the ice bath to stop cooking and preserve the color.
2. Drain the broccoli rabe, gently squeeze out excess water, and set aside. Reserve some of the blanching water.
3. Slice the durum wheat bread into 2 slices. Heat a drizzle of olive oil in a pan and toast the bread slices on both sides until golden and crispy. Set aside.
4. In the same pan, lower the heat and add the whole garlic clove and a piece of fresh chili. Sauté briefly.
5. Add the blanched broccoli rabe leaves to the pan and sauté for a minute. Remove some leaves for garnish.
6. Deglaze the pan with a splash of the reserved blanching water, season with a pinch of salt, and transfer the mixture to a blender. Add a little extra garlic (optional), a piece of chili, and a drizzle of raw olive oil. Blend until smooth to create a vibrant green sauce. Set aside.
7. Clean the Tropea onion and slice into thick rings. Sauté in the same pan with a little oil for 2 minutes, then deglaze with a splash of vinegar. Remove from heat.
8. Take one slice of toasted bread and grate half of the smoked scamorza over it. If desired, use a torch to melt the cheese slightly.
9. Spread the green sauce on the other slice of bread.
10. Layer the prosciutto crudo on the sauce-covered bread, then add the sautéed onion and reserved broccoli rabe leaves.
11. Close the panino with the cheese-covered bread slice, press gently, and serve immediately.