Restaurant Review
31 Jan 2007

Già Pronto – Philadelphia

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January 31, 2007
Cuisine: Panini, coffee, salads

20th and Market Street
Philadelphia, PA 19103

Phone: 215-568-1994
Website: none

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Applegate Farm Roast Beef – Cooked medium-well with chipotle mayo, grilled red onions, cheddar cheese, and romaine lettuce on Italian Ciabatta Bread ($6.50)

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In a city where hoagies and cheesesteaks rein supreme, it’s been difficult finding the perfect panini. The paninis I had at Paninoteca and Felinni were good, but nothing special.

Thank goodness for Già Pronto! The roast beef panini was stellar and definitely worth writing home about (or maybe just blogging about).

I only have two requirements for panini: 1. the bread must be toasted and feature grill marks 2. the cheese needs to be melted. My roast beef panini came through on both points. Additionally, the sandwich’s ingredients were top-notch featuring only 100% natural ingredients and hormone-free meat.

The Ciabatta was perfectly toasted and sturdy. The cheddar cheese had a deliciously strong flavor. The grilled red onions added a layer of sweetness, while the chipotle mayonnaise added some kick. The roast beef, seasoned with salt and pepper, was naturally flavorful. My only complaint was the wilted romaine lettuce. Perhaps the sandwich artists should add the romaine post-toasting to avoid soggy greens. Overall, an outstanding sandwich. I’ll be back.

Gia Pronto on Urbanspoon

Recipe
31 Jan 2007

Fusilli in Cream Sauce with Peas and Bacon

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  • 1/2 pound peas
  • 1 large red onion
  • 1 package (6 slices) of turkey bacon
  • 1 pound dried fusilli
  • 1 1/4 cup heavy cream

Chop onion. Cut bacon into strips and fry over low heat. Do not overcook or else the bacon will not meld with the pasta. Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.

In a deep 12-inch heavy skillet cook onions (with butter, oil or water) with salt and pepper to taste over moderately low heat, stirring, until softened, about 5 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Remove skillet from heat.

Cook pasta in boiling water, stirring occasionally, until al dente. Drain pasta in a colander and add to sauce with peas, bacon, and salt and pepper to taste. Heat mixture over low heat, gently tossing until just heated through.

Serves 4 as a main course. [For Printable Recipe Click Here]

Recipe
31 Jan 2007

Whole Wheat Crêpes

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A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

  • 1 cup/125 g all-purpose flour
  • pinch of salt
  • 3 eggs
  • 1 cup/250 ml milk (more if needed)
  • 2 tbsp/30 g melted butter
  • 1/4 cup/60 g clarified butter, for frying

7 in/18 cm crêpe pan

1. Mix the batter, stirring in enough milk to give the consistency of thin cream. Let it stand 30 minutes.

2. Fry the crêpes. If storing, layer them with wax paper and wrap tightly so they do not dry out.

Variations: Whole wheat crêpes Substitute 1/2 cup/60 g whole wheat flour for half the all-purpose flour. Breton buckwheat galettes Substitute 1/2 cup/60 g buckwheat flour for half the all-purpose flour and omit one of the eggs.

Makes 14 to 16 crêpes.

La Varenne Pratique, August 1989

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Substituions: I only used whole wheat flour and eliminated butter from the batter.