Panino con la Porchetta
Ingredients
8 ciabatta rolls (see recipe)
1 porchetta (see recipe)
Sundried tomato pesto (pesto rosso) See recipe
1 bunch basil leaves
Method
Follow my recipe for Porcetta, and allow it to rest before carving.
Carve porchetta into 1.5-2cm thick slices, then halve to make semi-circles of slices.
Halve the ciabatta rolls horizontally.
Spread the base of the rolls with the sundried tomato pesto.
Place some slices of porchetta including the crackling on top of the pesto, then top with some basil leaves.
Dip the cut side of the roll lid in some of the pork resting juices, then place on top to enclose the sandwich and enjoy!
source
22 Comments
Leave a Reply
You must be logged in to post a comment.
I am gonna so try it this weekend…
I need to make this 😮
I'll say….❤🥖
I've always wanted to make porchetta .. I probably will now.
American recipe. The True Porchetta from Ariccia ( a town close to Rome) has its own strict Rule to be followed. It is far from the ingredients used. It is the entire body of the pork to be filled and roasted ( slowly). Sorry, but …DISLIKE
From Roma Italia
Please do a BAIÃO de Dois. I believe you can use pigeon pea in Australia! It's such an amazing Brazilian dish!
I can't afford a joint that size
That drowning track reawakened my Sonic 2 PTSD
Mama would be 🦚 proud. 😊
Spanish pernil. The crispy cracklin.
It speaks for itself.
now I just need to find a place that will sell me a whole pork belly
I was emotionally unprepared for the sonic panic music 🤣
too fast, skip to next video
❤❤❤❤👍🏻👍🏻👍🏻
Hallo Andy🎉❤
Ich hoffe. Sie können Eritreisches Essen in einem Restaurant Probieren!
MATE
You nailed it! Cheers from Rome! 🇮🇹
Chashu but bigger for my fellow Shef heads
He used "Panino!" That instantly wins the internet.
This looks so easy wtf
Link for recipe?