Wholegrain paninis with herbs and orange honey glazed vegetables


  • 250g Alce Nero flour type "0" (plain flour)
  • 200g Alce Nero wholegrain flour
  • 2 tsp baking soda
  • 6g salt
  • 2 tablespoons of chopped herbs, including sage, rosemary and thyme
  • 100g Quartirolo cheese, crumbled
  • 1 tbsp Alce Nero extra-virgin olive oil
  • 60g Alce Nero orange honey
  • 200ml Alce Nero soya milk
  • 300ml unsweetened soya yoghurt
  • 3 bulbs of fennel
  • 4 carrots
  • 6 red spring onions
  • 40g Alce Nero orange honey
  • 1 tbsp Alce Nero extra-virgin olive oil
  • 4 tbsp of soy sauce


Mix the two types of flour in a bowl with the baking soda and salt. Add the chopped herbs, the oil, honey, soya milk and soya yoghurt. Knead it all together until you get a soft mixture. Move the dough to a floured work surface and knead for 5 minutes. Spread out the dough into a rectangle and crumble the Quartirolo cheese over the entire surface. Roll the dough, creating a long sausage shape, then cut it into triangles. Move the paninis onto a baking plate covered in baking paper, then brush the surface with a little soya milk and cook in a pre-heated oven at 200° for 30-35 minutes.

Wash the vegetables, remove the outer leaves from the fennel and cut into thin slices. Wash the carrots and cut them into quarters lengthways, then cut the spring onions into quarters. Heat the oil in a non-stick frying pan and add the vegetables and 20ml of water. Cook the vegetables over a mid-low heat for around 20 minutes. Add the honey and the soy sauce and cook over a high heat for 3 or 4 minutes.

Serve the vegetables with the warm paninis and fresh cheese.

  • Timing

    45 minutes

  • Complexity


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