food

Sanduíche no Estilo Italiano

Afrouxe os cintos: o chef Daniele prepara uma épica porchetta e incrementa um sanduíche italiano de dar água na boca recheado com mussarela, servido com molho caseiro e pimenta.

food

Sanduíche no Estilo Italiano

Afrouxe os cintos: o chef Daniele prepara uma épica porchetta e incrementa um sanduíche italiano de dar água na boca recheado com mussarela, servido com molho caseiro e pimenta.

Supplies

  • 2 each large red bell pepper
  • 2 each large yellow bell pepper
  • 1 larger garlic clove finely chopped
  • ¼ cup olive oil
  • ⅓ cup kalamata olives
  • ⅓ cup capers
  • ½ fresh basil
  • 1 teaspoon Calabrian chili
  • 2 pinch salt
  • 2 pinch black pepper

Passo a passo

  1. In a half sheet tray, place the bell peppers and drizzle a little bit of olive oil. Roast them in a 500 degrees oven for 6-7 minutes (or until the skin blisters).
  2. After cooked and while they’re still hot, place them in a bowl. Cover immediately with plastic and let it steam (this will make the skin detach easier).
  3. Cut the bell pepper at julien and place it in a bowl.
  4. Add garlic, salt, pepper, Calabrian chilis, olives, capers, and hand-torn basil.
  5. Add the oil and let it marinade for 10 minutes or serve it immediately. This side is good cold as well.

Supplies

Pork Belly Porschetta

  • 5 pounds pork belly, skin attached
  • 2 tablespoon kosher salt
  • 1 tablespoon black pepper
  • ¾ cup fresh sage
  • ¾ cup fresh rosemary
  • ¾ cup fresh dill
  • 4 garlic cloves
  • 2 tablespoon olive oil

Dipping Sauce

  • 2 tablespoons tomato paste
  • 4 celery stems
  • 1 large onion
  • 1 tablespoon olive oil
  • 1 glass of wine
  • Porchetta drippings
  • 5 cups water
  • 1 pound pork bones
  • 1 table spoon salt
  • ½ tablespoon black pepper

Sandwich Assembly

  • 1 pizza dough or store bought baguettes
  • 4 slices of smoked mozzarella cutter in 1 inch each
  • ½ cup sautéed rapini
  • 2 cups roasted porchetta
  • 1 cup dipping broth

Passo a passo

Pork Belly Porschetta

  1. Place all the herbs in a robot coupe along with the garlic and the oil.
  2. Blend until it becomes a paste.
  3. Set aside.
  4. Place the pork belly flat on a cutting board.
  5. Score the inside of the belly and add salt and pepper.
  6. Add the herb rub to the inside of the belly, on top of the salt and the pepper.
  7. Roll the belly and tie tight with butcher twine.
  8. Once rolled, place the porchetta on a roasting pan with a drain.
  9. Cover with aluminum foil.
  10. Bake it at 400 F cover for 1 h and 15 minutes, covered.
  11. Then take off the foil and bake for an additional 30 minutes at 500 F to make the skin crackle.
  12. Cool down and set aside.

Dipping Sauce

  1. Roast the pork bones in a oven at 400 degrees for 20 minutes.
  2. In a large pot, slice the celery and the onion. Add the oil and start cooking for 2-3 minutes.
  3. Add the tomato paste and cook for 2 minutes.
  4. Add the pork bones and the porchetta drippings.
  5. Add the glass of wine and let it cook until the alcohol evaporates.
  6. Add the water and let it boil and cook until half of the liquid disappears.
  7. Strain and keep cooking the liquid until it darkens in color.
  8. Set aside.

Sandwich Assembly

  1. Open up the bread. Place the porchetta on one side.
  2. Add the rapini on top of the porchetta.
  3. Add the smoked mozzarella and melt in the oven for 3 minutes at 500 F.
  4. Close the sandwich.
  5. Cut in half.
  6. Serve with the dipping broth.