The WORLD’s MOST FAMOUS Sandwich (No Line!)

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The IL Paradiso by All’Antico Vinaio Is objectively and currently one of the most famous sandwiches in the world and to eat one, you must suffer a line which I don’t like. So we’re making it at home.

RECIPE:
The World’s Most Famous Sandwich (IL Paradiso, All’Antico Vinaio)
https://www.notanothercookingshow.tv/post/the-worlds-most-famous-sandwich
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You see this line the line at every Alano vano in the world well you can go ahead and forget that line because today we’re making the world’s most famous sandwich at home and to do so we must first make this special tusin variety of faka called

Skata and that process began 2 days ago now the first step to make skata is to make poish the prefermented first starter dough which needs 12 hours to ferment at room 10 so in a large bowl using a scale measure out 1 G of P of

Yeast 250 g of bread flour mix it all together and then 250 g of warm water around 90° mix it together until it’s really well combined I like using a spatula and once the mixture is homogenous and very wet then we can cover it with plastic

Wrap and let it sit at room temperature for 12 Hours after 12 hours the Pula should have risen about double and be bubbly and jiggly now we’ve got Pula and we should have about 500 G of pulish so again using a scale we’re going to add another 500 G of flour but this time allpurpose flour then we’re going to add

250 g of warm water and then 6 G of salt then just like before we’re going to use a spatula to combine the mixture and hydrate the dough and Once the dough becomes workable I’m just going to start to knead it together with my hand until all that flour is nicely hydrated and

You can kind of form a ball with it then add some more olive oil knead that into the dough a little bit and then once we’ve got a nice raggedy ball we’re going to place that into into the bowl drizzle a bit more olive oil on top and

Then cover it with plastic and now the dough can begin to rest for a few hours okay so now this is see this is why I wear a hat this is going to rest and we’re going to try and get this to double in size over the course of about

2 or 3 hours and what we’re going to do is every 30 minutes we’re going to come back and stretch and fold this and as you see it’s all craggly right now but in 30 minutes we’re going to come after it’s got time to relax and hydrate we’re

Going to stretch it and it’s going to start to come together and we’ll do that every half hour until it’s doubled in size as you can see it’s risen and it’s sort of come together so what I’m going to do oil my hands real quick and fold

It and stretch it onto itself after 30 minutes of rest this is the first of about three periods of stretching and folding it’s essentially the method for kneading a dough that is a too high of a hydration level to knead by hand but stretching and folding build structure

And gluten just like kneading as long as we alternate between stretching and folding and resting we do that a few times until the dough visibly begins to smooth and then place it in the bowl cover and rest for another 30 minutes so now we’re cover it back up set another

Timer for 30 minutes then we’re going to come back and repeat that process ready for our second phase of stretching and folding again oil up my hands and then you can stretch and fold a few ways you can pick up the balll stretch and fold and rotate onto itself

And repeat or you can place the ball into the bowl and just stretch it and fold it onto itself and then rotating the bowl and repeating and you don’t need to go crazy just a few folds each time goes a long way then we wrap it back up 30 minutes

Again so this is after 1 and 1/2 hours now we can begin our final stretch and fold by now the dough is transformed into a beautiful smooth ball of dough it’s got lots of life to it you can see bubbles forming and after this final stretch and fold the dough will just

Need another 30 minutes of rest and then we can go on to the next step we’re going to cover it again and then you guessed it 30 more minutes and that should be our last fold and stretch now here we are after about 2 hours of rising stretching and folding

And as you can see it’s about double in size we’re ready to transfer this over to a sheet tray as you can see it’s beautiful bubbly it’s jiggly and it’s filled with air the dough looks beautiful I’m just going to take a sheet tray like this hit it with some oil on

The bottom spread it out and then slide that dough seams side down onto the sheet tray we’re going to hit it with a little bit more oil on top and then we’re going to take our fingers and we’re going to skare this which means to squash or to press down creating these

Little divits at the top of the dough that are a signature element of skata and we don’t need to spread this out all the way we’re going to spread it out just a bit and then we’re going to allow it to rest overnight and finish tomorrow now if you want to cook this

Today you would wrap this allow it to rest for another 2 hours as the dough relaxes becomes a little bit more easy to spread out and then bake it or you can do what I do which is wrap it now and let it sit in the fridge overnight

Ferment for another day and then tomorrow all we have to do is take it out let it rest for a couple hours pop it in the oven and then we can make our sandwiches fresh just like Alano van does so just so nothing sticks a little

Bit more oil this recipe calls for a lot of olive oil so don’t be shy you don’t want to do it too too tight just give it a little bit of slack into the fridge overnight so that’s the end of the day two of this process tomorrow is the last

Day I’ll see you then and now this is what it looks like after spending overnight in the refrigerator when you ferment it in the fridge it’s a little bit slower of Rise but you do see that it has risen a bit now we just need to

Prep it it’s got to come down the room temperature it’s got to proof for another 2 hours or so and at this point it’s kind of at a place where we can press it down and squash it skata means to squash and I’m just going to cut one

Side of the plastic and just fold it open and then again with our fingertips we’re going to squash it down spread it out skat is a little bit thinner than a normal fatcha making it better for a sandwich so we kind of want to just spread it out so it’s a nice even

Thinness and then cover it back up and we can let it rise at room temp for about 2 hours now some find making bread or cooking for example to be therapeutic to calm yourself after a stressful day and I’m one of those people but sometimes I I need something more and

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Giving my audience 10% off their first month when you visit the link down in the description or visit betterhelp.com other cooking show now let’s jump back into the rest now the skata is in its final stage which means we can move on to the rest of this famous sandwich and

The famous sandwich in question is the Il Paradiso from Al Antico Vana now to take you down memory lane back in College almost 20 years ago yes that’s unfortunately me I lived on a little Street in Florence called via deneri it was maybe one of the nicest quaintest

Quietest streets I could ever imagine living on maybe one of the best in Florence but today almost 20 years later that same street it may be one of the biggest tourist traps on Earth with maybe four to five stores by now literally one next to the other this is

A literal mob scene in the streets of FLA and since opening isan Tio vano has now opened all over the world with a whole bunch even in New York City I mean this guy’s flying in private jets and I’ve eaten them both in Italy and in America

And while I do think the sandwich is good I think being so busy and so mobbed it is really hard for them to show the same amount of love that the owner Tommy mazanti shows in his Instagram video and while the sandwich is good is

Not wait online for an hour and a half good so that’s why we’re making it at home today no lie now the first thing we need to make is the pistachio cream or pistachio if you’re in Italy we’re going to take our food processor we have one

Bag of roasted salted pistachios about 6 oz this whole bag goes straight in now other things will go into this but not only do I need to make a pistachio cream I need a chopped up pistachio crumble as well so I’m going to crumble these up

First pull it a little out and then continue to make the cream just going to hit it with a pole and for this I just want each each piece to be evenly broken down into a smaller crumb but definitely not into a dust and then just reserve a

Few tablespoons of the crumb before continuing now that they’re broken up a little nicely I’m going to go in and add the other ingredients it doesn’t need to be salted cuz they’re salted but I’m going in with a hefty amount of parano regano maybe about a third of a cup to a

Cup you kind of do that to taste I’m going to pull out the top so I can stream in olive oil and we’re going to Blitz it until it comes together till it’s a coarse and creamy consistency we do not want to turn this into a pistachio butter we want to get texture

And creaminess out of this mixture that is so incredibly good see the creamy texture it flows but it’s thick it’s coarse spreadable it’s perfect now the next and final ingredient we need is a thing called staella now staella is basically a utilization for mozzarella cheese makers strella means little shreds so it’s

Little shreds of mozzarella soaked in a little bit of fresh cream and it is the filling of barata barata is simply a sheet of fresh mozzarella that encases strella and every store I went to today that I know sells it didn’t have it so I figured it’s a good example to show you

To use barata instead or you can always shred mozzarella put a little bit of some real thick cream in there and you’ve got stretch aella so first let’s get the barata out of its water and then you can see I can just open up the Bara

And the stratch aella will come out and then I can just start to tear the Bara that’s all Stella is if you want to add a little salt to it that’s fine by me and then just mix it all together should be like a creamy mozzarella spread and now you know you

Can turn barata back into a Stella if you need the autr monu the sandwich stretch aella our pistachio cream chopped pistachios the one thing that cannot be denied about Alano van is the quality of their cured meats and even in New York they ship everything from Italy so good quality Mortadella is important

Here so I go to my Italian specialty Market whom I trust has the good stuff and I make sure they slice them very thin but not thin enough that they shred thin enough that you can just sort of drape into like a little Airy bundle like that and just like in sandwiches

When you go to eat a piece of pjo or something like a Mortadella you’re supposed to sort of drape it in your mouth and allow air to get incorporated into the bite right there so now we’ll put all this off to the side and now our

Dough has sort of risen a little bit more I’ve got the oven preheating at 450° once it’s ready before we throw this into the oven we’re going to hit it two more times with extra virgin olive oil oven is preheated and we can prep the dough out so generous amount of olive

Oil then hit it with some flaky sea salt now this goes into the oven 450° check it around 15 minutes maybe it Cooks looks 20 25 minutes I’m really just going to look for color I want to rotate it halfway so I’m going to set a timer

For 10 minutes and then rotate it after 10 minutes give it a rotate so it bakes nice and evenly let’s set a timer for another 10 minutes although it might be done before that been about 20 minutes we can pull it out of the oven I pull it out of the

Oven when it’s a nice light golden brown and when we take a look we can see these beautiful fermentation bubbles that’s usually a good sign when you’re making a bread like this beautiful now we’re going to let this cool for about 5 minutes before we make the sandwich it’s

Just too hot to work with while it does we hit it one more time with some olive oil it’s nice and crispy and soft that’s how I like it now to be fair I think some of the allert of this place is the way the owner Tommy sells the sandwiches

In his video he always starts with a fresh hot loaf of skia Chata that he cuts open and I don’t know this for certain but I believe they use their hand to measure how big to cut each piece and he always starts with a cut down lengthwise and then they’ll take

Their hand and cut a piece then he takes a piece of the bread and he cuts it in half he opens up the bread and he says which more or less means look at the smoke he wants you to see the steam the steam sells the sandwich the bread

Is the core of this whole thing then we can go and dress the whole thing first up we go with the pistachio cream CR pistachio then the strella some of the crumbled pistachio then we start to drape the Mortadella making sure that it’s kind of light fluffy has air flowing through it

You don’t want the meat to look flat and lifeless and sad you want it to look tall and appetizing just like to hit it on top with a few more of the pistachios now you don’t have to travel to Italy or to wait in line you can make what is one

Of the world’s most famous sandwiches objectively at home anytime the bread is soft it’s not too crunchy which is one of my critiques sometimes of the bread when I eat it at the shop and that pistachio cream is out of control I’m about to put that on

Everything so you don’t got to go to Italy you don’t got to wait in lines you follow the steps in this video and you can make this at home recipe is going to be down in the description that’s all that I have today I’ll see you next time

Until then take care of yourself and go feed Yourself