"...........when you have no time or are not in the mood to cook anything, make a panino..........." I've been told by my mentor, and ..... I add to this "take all the time and the joy you need to do it"
If you have done a home made bread (mine started from home milled grains) in the past few days, cut two slices from the loaf and gently heat them on a piadiniera, lay pieces of black and green olives on one, and spread your ricotta and chives in a thick layer on the other slice, go and get a croccante bunch of lattuga regina dei ghiacci (queen of ices???) wash it whole in the fountain, letting it dance in the bucket, put the leaves staggered one after the other to cover the olives and the whole slice, pour some grains of scrumbled raspberries on the ricotta covered slice together with how many mint leaves you like in that moment.
If you have done that like a play of food and colors instinctively and in a rambling way ........... well every mouthful will give you back the savor of this amazing joke that is combining food.
While eating my panino I realized I had forgotten salt, oil, all sorts of spices but I could concentrate and enjoy all simple different nuances of taste. This is one of those recipes one cannot fortunately repeat, so that the play can last forever