Panino di Prosciutto e Mozzarella

Ingredients: 1 large sturdy baguette-shaped roll, 4-5 slices imported Italian prosciutto, about 1/8 pound, 2 ounces fresh bocconcini, thickly sliced, drained on tea towels, Extra-virgin olive oil, Freshly ground black pepper, and 4 whole basil leaves.

Velvety-pink prosciutto and mild, milky-white mozzarella are tucked into this classic panino. For years we had to make do with second-rate versions of both. It is only recently that fresh mozzarella in water has become more widely available: even more recent is the appearance of authentic Italian prosciutto in our markets.

Use prosciutto imported from Parma, Italy. It is expensive but exquisite, and a little goes a long way. Also, it is free of preservatives.

Bocconcini, little mouthfuls, are small balls of fresh mozzarella. They are generally available wherever fresh mozzarella is sold. You can substitute an equal weight of fresh mozzarella sliced from a large round.

Cut the roll in half horizontally. Arrange the prosciutto on the bottom half of the roll. Top the prosciutto with the sliced mozzarella. Drizzle a few drips of olive oil over the cheese and grind black pepper on top. Arrange the basil leaves over the cheese and grind black pepperon top. Arrange the basil leaves over the cheese and cover with the top of the roll.

Makes 1 big panino.