Mozzarella panini

You don't really want to cook but you still feel like treating yourself to something utterly delicious? Then mozzarella panini is definitely the answer. At home, when the clock strikes 6 p.m., I can feel an almost tangible excitement inhebriating the air. It's aperitivo time! So here is what we do: we pour ourselves a drink, whatever it's available in the house, usually the wine from last night which hasn't been used to cook the lunch's risotto, and make some soul-satisfying food: little nibbles, most of the time, made of leftovers - that's when those little ingredients looking all gloomy and disoriented in the fridge come back to life and handy at last!

As part of a collaboration I have with Martini, which I've already mentioned here and here, I've developed a series of recipes to go with a well deserved drink before dinner. The mozzarella panini, a crunchy assault on your gluttony, is ready in under 10 minutes and will divert you directly into happy helplessness.

Mozzarella panini (serves 4)

Ingredients for 4 people:

• 4 bocconcini buffalo mozzarella • 1 large organic tomato • 1 bunch of fresh basil • 1/2 courgette • 1 clove of garlic • 5 tablespoons extra virgin olive oil • salt and pepper to taste

Cut the courgette into thin slices. In a pan, heat a tablespoon of oil with the garlic, and sauté the zucchini for 10 minutes over medium heat.

Add a sprinkle of salt and place the cooked courgettes in a small bowl.  Cut each small mozzarella in half as you would with bread to make a sandwich.

Inside, place a slice of tomato, a basil leaf, 4 courgette slices and sprinkle each mozzarella with a tablespoon of oil. Close the sandwich and add salt and pepper to taste.

With love and mozzarella,

Eleonora