Il Cotto Panuozzo Recipe

If using frozen artichokes, thaw and pat dry. If using canned, drain and rinse. Chop artichokes roughly so they blend smoothly.

Heat 1 tablespoon unsalted butter in a small sauté pan over medium heat. Add the finely chopped shallot and a pinch of salt; cook, stirring occasionally, until translucent, about 3–4 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Add the chopped artichokes and sauté 2–3 minutes to warm and begin to soften.

Pour in 60 ml stock and 1 teaspoon lemon juice. Simmer gently 3–4 minutes until the liquid is reduced slightly and artichokes are tender.

Transfer the artichoke mixture to a blender or use an immersion blender. Add 60 ml heavy cream and 30 g grated parmesan. Blend until smooth and creamy. If too thick, add up to 2–3 tbs (30–45 ml) additional stock or cream to reach a spreadable consistency.

Taste and season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in 1 teaspoon extra-virgin olive oil to finish. Keep warm or set aside at room temperature while assembling.

Preheat a grill pan or sandwich press to medium-high, or preheat your oven to 200°C (390°F) for toasting.

Slice the panuozzo loaf horizontally, leaving a hinge if you prefer it as a fold; otherwise slice fully open to make a top and bottom.

Brush interior cut surfaces lightly with 1 tablespoon extra-virgin olive oil or spread softened butter evenly. This helps crisp and flavor the bread during toasting.

Assemble

Spread a generous layer (about half of the cream) of the prepared cream of artichoke evenly over the bottom half of the panuozzo. Arrange the 120 g prosciutto cotto slices evenly on top of the artichoke cream. Scatter or layer 100 g mozzarella over the prosciutto. If using, add the 30 g fresh arugula on top of the cheese. Spoon any remaining artichoke cream sparingly on the top half or reserve for serving.

Close the panuozzo. If using a grill pan or sandwich press, place the sandwich seam-side down and press or weight it lightly. Grill 3–5 minutes until the bread is crisp and golden and the mozzarella is melted. If using an oven, place the sandwich on a baking sheet and bake 8–10 minutes, then switch to broil for 1–2 minutes if needed to get the top golden and the cheese melted.

Remove from heat and let rest 1–2 minutes. Slice the panuozzo into portions. Serve warm with any extra artichoke cream on the side for spreading or dipping.

Optional: drizzle a little extra-virgin olive oil over the cut sandwich and sprinkle a few extra grams of grated parmesan if desired.

Serve immediately while the cheese is melted and the bread is crisp. Enjoy 1/4 to 1/2 of the panuozzo per person depending on appetite.