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Toebroodjie van die week: Porchetta by SD26

Toebroodjie van die week: Porchetta by SD26


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Porchetta is waarskynlik die mees verleidelike Italiaanse straatvoedsel. By buurtbeurse en markte en soms net langs die pad in verskillende dele van Italië - veral in Rome en die omliggende Lazio -platteland - parkeer jy die onweerstaanbare geur van gebraaide varkvet wat deur die lug dryf en as jy dit volg, kom op 'n waentjie of waentjie waarin 'n groot, vatvormige stuk goudbruin been sonder vark op 'n spit draai en sap drup terwyl dit donker word. Terwyl elke klant opstaan, word stukke klam vleis afgekap en in 'n toebroodjie of panino gelaag. Dit is byna onvermydelik onbetaamlik goed.

Volgens tradisie is porchetta ongeveer 25 kilometer suidoos van Rome uitgevind in Ariccia, een van die sogenaamde Castelli Romani, in die Alban-heuwels. Romeinse porchetta is tipies gevul met knoffel, vinkelsaad en ander kruie. In sommige ander streke word fyngekapte varkvleisafval (lewer, nier, ingewande, ens.) Dikwels bygevoeg. In Manhattan, waar dit aansienlik minder algemeen is as in Italië, word die eenvoudiger vulsel verkies, en dit is selde indien nie onmoontlik om op porchetta op straat te kom nie.

Een van die min restaurante in New York wat dit haal, is SD26 aan die noordekant van Madison Square Park. SD26, bestuur deur eerbiedwaardige Italiaanse restaurateur Tony May en sy dogter Marisa, is 'n luukse plek met kos wat soms redelik gesofistikeerd is, en dit is nie die soort plek wat u sou verwag om hierdie rustieke spesialiteit te vind nie. Nietemin word porchetta daagliks hier geproduseer om in die toevallige kafee aan die voorkant van die restaurant bedien te word (alhoewel u dit waarskynlik in die eetkamer na u kan bring as u mooi vra). Hier word die ontbeende varkbraai gekruid met venkelpitte, knoffel, roosmaryn, kosher sout en swartpeperkorrels en oor hoë hitte in 'n konveksie -oond gebraai, dan geras en in skywe gesny.

Die vleis is baie goed, selfs al het dit nie 'n oop vuur-karakter nie. Meer tot die punt is egter waarop dit bedien word. Geen generiese panino hier nie; SD26 se porchetta is opgehoopte in 'n rosetta. Die tipiese Romeinse rol, in broodmandjies oral in die ewige stad, is die rosetta, gevorm soos 'n blom (of roset), skerp aan die buitekant en meestal lug binne. Dit is nie 'n broodvorm wat gereeld in die VSA voorkom nie, en die meeste voorbeelde hier is net droog en vervelig. Toe die Mays besluit het om roset by SD26 te bedien, wou hulle dit reg doen. Hulle het 'n bekende bakker uit Rome genooi met die naam Vittorio Corinaldesi, wie se drie Compagnia del Pane-bakkerye in die stad as 'n familieonderneming in 1927 begin het. Corinaldesi het drie weke by die restaurant deurgebring en sy eie bakkers opgelei om die spesiale toerusting wat nodig is, behoorlik te gebruik. roset maak.

Soos Tony May dit verduidelik: "Om hierdie tipe brood te produseer, is 'n spesifieke meel nodig, aangesien die deeg dubbel moet rys. Eerstens is dit nodig om 'n deegroller of rollatrice te hê, wat die deeg word deurgegaan na die eerste keer dat dit gestyg het. Dit maak die deeg los en breek die vesels af. Dan kan die deeg weer rys voordat dit in die regte grootte gesny word met 'n ander masjien, cutter of speszatrice. gestempel met 'n handgereedskap om dit 'n roosagtige vorm te gee en uiteindelik gebak. "

Porchetta op 'n panino is wonderlik, maar porchetta op 'n rosetta - met vleis, soet vet en sappe wat in 'n ongewone en verslawende rol ingedamp word - is nog beter; dit is die perfekte Romeinse toebroodjie, en amper 'n perfekte toebroodjie.


Die Vleisgolf

Toe ek besluit om gerookte porchetta te maak, was die stukrag eintlik om hierdie baie spesifieke toebroodjies te hê. Sien, die week voor die Meatwave was ek in Vancouver vir 'n konferensie, en langs die lokaal was 'n toebroodjieswinkel waaroor ek gelees het en altyd wou vleis en brood probeer. Hulle kenmerkende item is 'n toebroodjie wat porchetta -vleis, knetterende varkvel en Italiaanse salsa verde kombineer op 'n heerlike ciabatta -rol. Ek moes dit natuurlik kry terwyl ek daar was, en terwyl die toebroodjie oënskynlik eenvoudig lyk en klink, was dit 'n ongelooflike kragstasie van geure en teksture wat my meer begeer het nadat ek die laaste hap klaargemaak het. So, wat was die beste manier om meer as 3000 kilometer van die restaurant af weg te kom? Maak dit tuis!

Met 'n toebroodjie sonder bestanddele soos hierdie, tel elke individu nog meer. Gelukkig maak 'n bakkery by my huis 'n baie goeie ciabatta, so dit was maklik om 'n paar brode aan te skaf om genoeg toebroodjies te maak om 'n skare te voed.

Italiaanse salsa verde is iets wat jy beslis vars moet maak, maar met behulp van 'n voedselverwerker is dit nie veel meer as om al die bestanddele in te gooi en te pols nie. As u nog nooit 'n Italiaanse salsa verde gehad het nie, is u op soek na 'n bederf, want hierdie sous bevat 'n groot hoeveelheid geur wat hoofsaaklik bepaal word deur die mees vars bestanddele en mdash -pietersielie en suurlemoen. Die ware magie lê egter in die toevoegings van ansjovis en kappertjies, wat 'n groot smaak en skerp byt skep wat baie kompleksiteit meebring.

Aangesien ek al 'n hele berig geskryf het oor die bereiding van die gerookte porchetta, sal ek hier nie in detail ingaan nie. Vir 'n basiese afloop was hierdie porchetta egter 'n varkbuik wat ek met 'n kruie-en-pepermengsel gekruid het voordat ek vasgemaak het en rook totdat die vleis 180 ° C in die middel geregistreer het. Ek het 'n monsterpens van nege pond gekoop, maar vir 'n kleiner skare of net toebroodjies kan jy kleiner wees (alhoewel jy waarskynlik baie wil hê vir oorskiet).

Sodra dit gerook is, was dit tyd om die vel skerp te maak, wat 'n belangrike element in hierdie toebroodjies is. Om dit doeltreffend en doeltreffend te doen, het ek my rotisserie oor 'n baie warm vuur gebruik, wat die soort rubberagtige vel in ongeveer tien minute in 'n skerp kraaksel verander.

Nadat ek klaar was, het ek begin om die toebroodjies te maak deur die vel en vleis van die porchetta te skei en elkeen afsonderlik te sny.

Noudat die maagvleis sappig, sag en intens gekruid was, maar man, dit kon steeds nie 'n kers vashou by die skerp, rokerige vel nie, waarvan ek voortdurend stukke knip terwyl ek dit kap.

Daarna het ek die ciabatta liggies met olyfolie gesmeer en dit oor die vuur gerooster. Ek het die brood in baie klein stukkies gesny vir die steekproefgrootte, maar 'n gewone groot ciabatta sal waarskynlik drie tot vier toebroodjies van gewone grootte maak. Ek het ook die rooster gebruik om dit te rooster, want ek het dit al klaar, maar op die daaropvolgende dae, toe ek hierdie toebroodjies as oorskiet gemaak het, het die broodrooster die werk vir my gedoen.

Toe, vir die samestelling, lê ek eers 'n laag van die gekapte porchetta -vleis neer, gevolg deur stukkies van die knapperige skil, en laastens met die salsa verde.

Ek sou opgewonde gewees het om te sê dat hierdie by die toebroodjies van Meat & Bread pas, maar die werklikheid was dat ek nog beter was. Daar was 'n paar dinge wat hierdie toebroodjie vir my opvallend gemaak het in vergelyking met die inspirasie, en mdashmy porchetta was meer gekruid met 'n sterker kruie en pittige karakter waarvan ek baie gehou het, en die feit dat dit gerook is, het 'n ekstra geurkomponent bygevoeg wat dit verhoog het nog verder. Dit hier was toebroodjie -perfeksie. Elke happie was oorvloedig in 'n geweldige geur met sappige, sagte vleis met tekstuurlike kontraste van die knapperige brood en die krakerige vel, plus die tert en vars salsa wat 'n balans skep tussen die erns. Ek het dit dae lank ernstig geëet nadat ek dit eers gemaak het, en ek was nooit moeg daarvoor nie. Ek het my cholesterol egter ongeveer 'n week later nagegaan, en dit was uit die kaarte, so neem dit vir wat dit werd is, alhoewel ek steeds by elke toebroodjie staan, is dit die moeite werd.

Gepubliseer op Do 28 Sep 2017 deur Joshua Bousel

Gerookte Porchetta -toebroodjies

  • Opbrengs 4 porsies
  • Voorbereiding 10 minute
  • kok 1 minuut
  • Totaal 11 minute

Bestanddele

  • Vir die Italiaanse Salsa Verde
  • 1 1/2 koppies verpakte, grofgekapte platblaarpietersielie
  • 2/3 koppie ekstra suiwer olyfolie
  • 1/4 koppie kappertjies, gedreineer
  • 3 ansjovisfilette
  • 1 eetlepel witwynasyn
  • 1 eetlepel suurlemoensap
  • 2 medium knoffelhuisies, fyngekap (ongeveer 2 teelepels)
  • 1/2 teelepel vars gerasperde skil van 1 suurlemoen
  • Kosher sout en varsgemaalde swartpeper
  • Vir die toebroodjies
  • 1 groot ciabatta -brood, in die lengte gehalveer en in 4 gelyke dele gesny
  • 2 eetlepels ekstra olyfolie vir borsel
  • 1 1/2 pond gerookte porchetta, vel en vleis geskei en albei grof gekap

Prosedure

  1. Om die Italiaanse salsa verde te maak: Plaas pietersielie, olyfolie, kappertjies, ansjovis, asyn, suurlemoensap, knoffel en suurlemoenskil in die werkbak van 'n voedselverwerker met 'n staalblad. Pols totdat pietersielie fyngekap is, ongeveer 10 1-sekonde polse, en stop om die kante van die bak af te krap, indien nodig. Geur sous met sout en peper na smaak. Oordra na 'n klein bakkie en hou eenkant.
  2. Om die toebroodjies te maak: Steek een skoorsteen vol houtskool aan. As alle houtskool aangesteek en bedek is met grys as, gooi dit uit en versprei die kole eweredig oor die hele oppervlak van die steenkoolrooster. Sit die rooster op sy plek, bedek die rooster en laat dit vir 5 minute voorverhit. Maak die rooster skoon en smeer dit met olie. Smeer die gesnyde kante van die ciabatta met olie en plaas dit met die sykant na onder, op die rooster en rooster tot ligbruin, ongeveer 1. Rooster ook broodskywe in 'n oond of broodrooster.
  3. Plaas groot hoeveelhede gekapte porchetta -vleis op elke onderste sny brood en bedek met gekapte varkvleis en Italiaanse salsa verde. Bedien dadelik.

Jy mag dalk ook hou van

Philadelphia gebakte varkbroodjies

Gerookte Porchetta

Gerookte Lechon Liempo

Kommentaar

Beste rokers Dankie vir hierdie artikel, ek is mal daaroor. Geplaas Do, 28 Sep 2017 20:44


Die Vleisgolf

Toe ek besluit om gerookte porchetta te maak, was die stukrag eintlik om hierdie baie spesifieke toebroodjies te hê. Sien, die week voor die Meatwave was ek in Vancouver vir 'n konferensie, en langs die lokaal was 'n toebroodjiewinkel waaroor ek gelees het en altyd vleis en brood wou probeer. Hulle kenmerkende item is 'n toebroodjie wat porchetta -vleis, knetterende varkvel en Italiaanse salsa verde kombineer op 'n heerlike ciabatta -rol. Ek moes dit natuurlik kry terwyl ek daar was, en terwyl die toebroodjie oënskynlik eenvoudig lyk en klink, was dit 'n ongelooflike kragstasie van geure en teksture wat my meer begeer het nadat ek die laaste hap klaargemaak het. So, wat was die beste manier om meer as 3000 kilometer van die restaurant af weg te kom? Maak dit tuis!

Met 'n toebroodjie sonder bestanddele soos hierdie, tel elke individu nog meer. Gelukkig maak 'n bakkery by my huis 'n baie goeie ciabatta, so dit was maklik om 'n paar brode aan te skaf om genoeg toebroodjies te maak om 'n skare te voed.

Italiaanse salsa verde is iets wat jy beslis vars moet maak, maar met behulp van 'n voedselverwerker is dit nie veel meer as om al die bestanddele in te gooi en te pols nie. As u nog nie voorheen Italiaanse salsa verde gehad het nie, is u bederf, want hierdie sous bevat 'n groot hoeveelheid geur wat hoofsaaklik bepaal word deur die mees vars bestanddele en mdash -pietersielie en suurlemoen. Die ware magie lê egter in die toevoegings van ansjovis en kappertjies, wat 'n groot smaak en skerp byt skep wat baie kompleksiteit meebring.

Aangesien ek al 'n hele berig geskryf het oor die bereiding van die gerookte porchetta, sal ek hier nie in detail ingaan nie. Vir 'n basiese afloop was hierdie porchetta egter 'n varkbuik wat ek met 'n kruie-en-pepermengsel gekruid het voordat ek vasgemaak het en rook totdat die vleis 180 ° C in die middel geregistreer het. Ek het 'n monsterpens van nege pond gekoop, maar vir 'n kleiner skare of net toebroodjies kan jy kleiner wees (alhoewel jy waarskynlik baie wil hê vir oorskiet).

Sodra dit gerook is, was dit tyd om die vel skerp te maak, wat 'n belangrike element in hierdie toebroodjies is. Om dit doeltreffend en doeltreffend te doen, het ek my rotisserie oor 'n baie warm vuur gebruik, wat die soort rubberagtige vel in ongeveer tien minute in 'n skerp kraaksel verander.

Nadat ek klaar was, het ek begin om die toebroodjies te maak deur die vel en vleis van die porchetta te skei en elkeen afsonderlik te sny.

Noudat die maagvleis sappig, sag en intens gekruid was, maar man, dit kon steeds nie 'n kers vashou by die skerp, rokerige vel nie, waarvan ek voortdurend stukke knip terwyl ek dit kap.

Daarna het ek die ciabatta liggies met olyfolie gesmeer en dit oor die vuur gerooster. Ek het die brood in baie klein stukkies gesny vir die steekproefgrootte, maar 'n gewone groot ciabatta sal waarskynlik drie tot vier toebroodjies van gewone grootte maak. Ek het ook die rooster gebruik om dit te rooster, want ek het dit al klaar, maar op die daaropvolgende dae, toe ek hierdie toebroodjies as oorskiet gemaak het, het die broodrooster die werk vir my gedoen.

Toe, vir die samestelling, lê ek eers 'n laag van die gekapte porchetta -vleis neer, gevolg deur stukkies van die knapperige skil, en laastens met die salsa verde.

Ek sou opgewonde gewees het om te sê dat hierdie by die toebroodjies van Meat & Bread pas, maar die werklikheid was dat ek nog beter was. Daar was 'n paar dinge wat hierdie toebroodjie vir my opvallend gemaak het in vergelyking met die inspirasie, en mdashmy porchetta was meer gekruid met 'n sterker kruie en pittige karakter waarvan ek baie gehou het, en die feit dat dit gerook is, het 'n ekstra geurkomponent bygevoeg wat dit verhoog het nog verder. Dit hier was toebroodjie -perfeksie. Elke happie was oorvloedig in 'n geweldige geur met sappige, sagte vleis met tekstuurlike kontraste van die knapperige brood en die krakerige vel, plus die tert en vars salsa wat 'n balans skep tussen die erns. Ek het dit dae lank ernstig geëet nadat ek dit eers gemaak het, en ek was nooit moeg daarvoor nie. Ek het my cholesterol egter ongeveer 'n week later nagegaan, en dit was buite die kaarte, so neem dit vir wat dit werd is, alhoewel ek steeds by elke toebroodjie is wat die moeite werd is.

Gepubliseer op Do 28 Sep 2017 deur Joshua Bousel

Gerookte Porchetta -toebroodjies

  • Opbrengs 4 porsies
  • Voorbereiding 10 minute
  • kok 1 minuut
  • Totaal 11 minute

Bestanddele

  • Vir die Italiaanse Salsa Verde
  • 1 1/2 koppies verpakte, grofgekapte platblaarpietersielie
  • 2/3 koppie ekstra suiwer olyfolie
  • 1/4 koppie kappertjies, gedreineer
  • 3 ansjovisfilette
  • 1 eetlepel witwynasyn
  • 1 eetlepel suurlemoensap
  • 2 medium knoffelhuisies, fyngekap (ongeveer 2 teelepels)
  • 1/2 teelepel vars gerasperde skil van 1 suurlemoen
  • Kosher sout en varsgemaalde swartpeper
  • Vir die toebroodjies
  • 1 groot ciabatta -brood, in die lengte gehalveer en in 4 gelyke dele gesny
  • 2 eetlepels ekstra olyfolie vir borsel
  • 1 1/2 pond gerookte porchetta, vel en vleis geskei en albei grof gekap

Prosedure

  1. Om die Italiaanse salsa verde te maak: Plaas pietersielie, olyfolie, kappertjies, ansjovis, asyn, suurlemoensap, knoffel en suurlemoenskil in die werkbak van 'n voedselverwerker met 'n staalblad. Pols totdat pietersielie fyngekap is, ongeveer 10 1-sekonde polse, en stop om die kante van die bak af te krap, indien nodig. Geur sous met sout en peper na smaak. Oordra na 'n klein bakkie en hou eenkant.
  2. Om die toebroodjies te maak: Steek een skoorsteen vol houtskool aan. As alle houtskool aangesteek en bedek is met grys as, gooi dit uit en versprei die kole eweredig oor die hele oppervlak van die steenkoolrooster. Sit die rooster op sy plek, bedek die rooster en laat dit vir 5 minute voorverhit. Maak die rooster skoon en smeer dit met olie. Smeer die gesnyde kante van die ciabatta met olie en plaas dit met die sykant na onder, op die rooster en rooster tot ligbruin, ongeveer 1. Rooster ook broodskywe in 'n oond of broodrooster.
  3. Plaas groot hoeveelhede gekapte porchetta -vleis op elke onderste sny brood en bedek met gekapte varkvleis en Italiaanse salsa verde. Bedien dadelik.

Jy mag dalk ook hou van

Philadelphia gebakte varkbroodjies

Gerookte Porchetta

Gerookte Lechon Liempo

Kommentaar

Beste rokers Dankie vir hierdie artikel, ek is mal daaroor. Geplaas Do, 28 Sep 2017 20:44


Die Vleisgolf

Toe ek besluit om gerookte porchetta te maak, was die stukrag eintlik om hierdie baie spesifieke toebroodjies te hê. Sien, die week voor die Meatwave was ek in Vancouver vir 'n konferensie, en langs die lokaal was 'n toebroodjiewinkel waaroor ek gelees het en altyd vleis en brood wou probeer. Hulle kenmerkende item is 'n toebroodjie wat porchetta -vleis, knetterende varkvel en Italiaanse salsa verde kombineer op 'n heerlike ciabatta -rol. Natuurlik moes ek dit kry, en terwyl die toebroodjie op die oog af eenvoudig lyk en klink, was dit 'n ongelooflike kragstasie van geure en teksture wat my meer begeer het nadat ek die laaste hap klaargemaak het. So, wat was die beste manier om meer as 3000 kilometer van die restaurant af weg te kom? Maak dit tuis!

Met 'n toebroodjie sonder bestanddele soos hierdie, tel elke individu nog meer. Gelukkig maak 'n bakkery by my huis 'n baie goeie ciabatta, so dit was maklik om 'n paar brode aan te skaf om genoeg toebroodjies te maak om 'n skare te voed.

Italiaanse salsa verde is iets wat jy beslis vars moet maak, maar met behulp van 'n voedselverwerker is dit nie veel meer as om al die bestanddele in te gooi en te pols nie. As u nog nie voorheen Italiaanse salsa verde gehad het nie, is u bederf, want hierdie sous bevat 'n groot hoeveelheid geur wat hoofsaaklik bepaal word deur die mees vars bestanddele en mdash -pietersielie en suurlemoen. Die ware magie lê egter in die toevoegings van ansjovis en kappertjies, wat 'n groot smaak en skerp byt skep wat baie kompleksiteit meebring.

Aangesien ek al 'n hele berig geskryf het oor die bereiding van die gerookte porchetta, sal ek hier nie in detail ingaan nie. Vir 'n basiese afloop was hierdie porchetta egter 'n varkbuik wat ek met 'n kruie-en-pepermengsel gekruid het voordat ek vasgemaak het en rook totdat die vleis 180 ° C in die middel geregistreer het. Ek het 'n monsterpens van nege pond gekoop, maar vir 'n kleiner skare of net toebroodjies kan jy kleiner wees (alhoewel jy waarskynlik baie wil hê vir oorskiet).

Sodra dit gerook is, was dit tyd om die vel skerp te maak, wat 'n belangrike element in hierdie toebroodjies is. Om dit doeltreffend en doeltreffend te doen, het ek my rotisserie oor 'n baie warm vuur gebruik, wat die soort rubberagtige vel in ongeveer tien minute in 'n skerp kraaksel verander.

Nadat ek klaar was, het ek begin om die toebroodjies te maak deur die vel en vleis van die porchetta te skei en elkeen afsonderlik te sny.

Noudat die maagvleis sappig, sag en intens gekruid was, maar man, dit kon steeds nie 'n kers vashou by die skerp, rokerige vel nie, waarvan ek voortdurend stukke knip terwyl ek dit kap.

Daarna het ek die ciabatta liggies met olyfolie gesmeer en dit oor die vuur gerooster. Ek het die brood in baie klein snye gesny vir die bemonstering, maar 'n gewone groot ciabatta sal waarskynlik drie tot vier toebroodjies van gewone grootte maak. Ek het ook die rooster gebruik om dit te rooster, want ek het dit al klaar, maar op die daaropvolgende dae, toe ek hierdie toebroodjies as oorskiet gemaak het, het die broodrooster die werk vir my gedoen.

Toe, vir die samestelling, lê ek eers 'n laag van die gekapte porchetta -vleis neer, gevolg deur stukkies van die knapperige skil, en laastens met die salsa verde.

Ek sou opgewonde gewees het om te sê dat hierdie by die toebroodjies van Meat & Bread pas, maar die werklikheid was dat ek nog beter was. Daar was 'n paar dinge wat hierdie toebroodjie vir my opvallend gemaak het in vergelyking met die inspirasie, en mdashmy porchetta was meer gekruid met 'n sterker kruie en pittige karakter waarvan ek baie gehou het, en die feit dat dit gerook is, het 'n ekstra geurkomponent bygevoeg wat dit verhoog het nog verder. Dit hier was toebroodjie -perfeksie. Elke happie was oorvloedig in 'n geweldige geur met sappige, sagte vleis met tekstuurlike kontraste van die knapperige brood en die krakerige vel, plus die tert en vars salsa wat 'n balans skep tussen die erns. Ek het dit dae lank ernstig geëet nadat ek dit eers gemaak het, en ek was nooit moeg daarvoor nie. Ek het my cholesterol egter ongeveer 'n week later nagegaan, en dit was buite die kaarte, so neem dit vir wat dit werd is, alhoewel ek steeds by elke toebroodjie is wat die moeite werd is.

Gepubliseer op Do 28 Sep 2017 deur Joshua Bousel

Gerookte Porchetta -toebroodjies

  • Opbrengs 4 porsies
  • Voorbereiding 10 minute
  • kok 1 minuut
  • Totaal 11 minute

Bestanddele

  • Vir die Italiaanse Salsa Verde
  • 1 1/2 koppies verpakte, grofgekapte platblaarpietersielie
  • 2/3 koppie ekstra suiwer olyfolie
  • 1/4 koppie kappertjies, gedreineer
  • 3 ansjovisfilette
  • 1 eetlepel witwynasyn
  • 1 eetlepel suurlemoensap
  • 2 medium knoffelhuisies, fyngekap (ongeveer 2 teelepels)
  • 1/2 teelepel vars gerasperde skil van 1 suurlemoen
  • Kosher sout en varsgemaalde swartpeper
  • Vir die toebroodjies
  • 1 groot ciabatta -brood, in die lengte gehalveer en in 4 gelyke dele gesny
  • 2 eetlepels ekstra olyfolie vir borsel
  • 1 1/2 pond gerookte porchetta, vel en vleis geskei en albei grof gekap

Prosedure

  1. Om die Italiaanse salsa verde te maak: Plaas pietersielie, olyfolie, kappertjies, ansjovis, asyn, suurlemoensap, knoffel en suurlemoenskil in die werkbak van 'n voedselverwerker met 'n staalblad. Pols totdat pietersielie fyngekap is, ongeveer 10 1-sekonde polse, en stop om die kante van die bak af te krap, indien nodig. Geur sous met sout en peper na smaak. Oordra na 'n klein bakkie en hou eenkant.
  2. Om die toebroodjies te maak: Steek een skoorsteen vol houtskool aan. As alle houtskool aangesteek en bedek is met grys as, gooi dit uit en versprei die kole eweredig oor die hele oppervlak van die steenkoolrooster. Sit die rooster op sy plek, bedek die rooster en laat dit vir 5 minute voorverhit. Maak die rooster skoon en smeer dit met olie. Smeer die gesnyde kante van die ciabatta met olie en plaas dit met die sykant na onder, op die rooster en rooster tot ligbruin, ongeveer 1. Rooster ook broodskywe in 'n oond of broodrooster.
  3. Plaas groot hoeveelhede gekapte porchetta -vleis op elke onderste sny brood en bedek met gekapte varkvleis en Italiaanse salsa verde. Bedien dadelik.

Jy mag dalk ook hou van

Philadelphia gebakte varkbroodjies

Gerookte Porchetta

Gerookte Lechon Liempo

Kommentaar

Beste rokers Dankie vir hierdie artikel, ek is mal daaroor. Geplaas Do, 28 Sep 2017 20:44


Die Vleisgolf

Toe ek besluit om gerookte porchetta te maak, was die stukrag eintlik om hierdie baie spesifieke toebroodjies te hê. Sien, die week voor die Meatwave was ek in Vancouver vir 'n konferensie, en langs die lokaal was 'n toebroodjieswinkel waaroor ek gelees het en altyd wou vleis en brood probeer. Hulle kenmerkende item is 'n toebroodjie wat porchetta -vleis, knetterende varkvel en Italiaanse salsa verde kombineer op 'n heerlike ciabatta -rol. Ek moes dit natuurlik kry terwyl ek daar was, en terwyl die toebroodjie oënskynlik eenvoudig lyk en klink, was dit 'n ongelooflike kragstasie van geure en teksture wat my meer begeer het nadat ek die laaste hap klaargemaak het. So, wat was die beste manier om meer as 3000 kilometer van die restaurant af te kom? Maak dit tuis!

Met 'n toebroodjie sonder bestanddele soos hierdie, tel elke individu nog meer. Gelukkig maak 'n bakkery by my huis 'n baie goeie ciabatta, so dit was maklik om 'n paar brode aan te skaf om genoeg toebroodjies te maak om 'n skare te voed.

Italiaanse salsa verde is iets wat jy beslis vars moet maak, maar met behulp van 'n voedselverwerker is dit nie veel meer as om al die bestanddele in te gooi en te pols nie. As u nog nooit 'n Italiaanse salsa verde gehad het nie, is u op soek na 'n bederf, want hierdie sous bevat 'n groot hoeveelheid geur wat hoofsaaklik bepaal word deur die mees vars bestanddele en mdash -pietersielie en suurlemoen. Die ware magie lê egter in die toevoegings van ansjovis en kappertjies, wat 'n groot smaak en skerp byt skep wat baie kompleksiteit meebring.

Aangesien ek al 'n hele berig geskryf het oor die bereiding van die gerookte porchetta, sal ek nie hier in besonderhede ingaan nie. Vir 'n basiese afloop was hierdie porchetta egter 'n varkbuik wat ek met 'n kruie-en-pepermengsel gekruid het voordat ek vasgemaak het en rook totdat die vleis 180 ° C in die middel geregistreer het. Ek het 'n monsterpens van nege pond gekoop, maar vir 'n kleiner skare of net toebroodjies kan jy kleiner wees (alhoewel jy waarskynlik baie wil hê vir oorskiet).

Sodra dit gerook is, was dit tyd om die vel skerp te maak, wat 'n belangrike element in hierdie toebroodjies is. Om dit doeltreffend en doeltreffend te doen, het ek my rotisserie oor 'n baie warm vuur gebruik, wat die soort rubberagtige vel in ongeveer tien minute in 'n skerp kraaksel verander.

Nadat ek klaar was, het ek begin om die toebroodjies te maak deur die vel en vleis van die porchetta te skei en elkeen afsonderlik te sny.

Noudat die maagvleis sappig, sag en intens gekruid was, maar man, dit kon steeds nie 'n kers vashou by die skerp, rokerige vel nie, waarvan ek voortdurend stukke knip terwyl ek dit kap.

Daarna het ek die ciabatta liggies met olyfolie gesmeer en dit oor die vuur gerooster. Ek het die brood in baie klein snye gesny vir die bemonstering, maar 'n gewone groot ciabatta sal waarskynlik drie tot vier toebroodjies van gewone grootte maak. Ek het ook die rooster gebruik om dit te rooster, want ek het dit al klaar, maar op die daaropvolgende dae, toe ek hierdie toebroodjies as oorskiet gemaak het, het die broodrooster die werk vir my gedoen.

Toe, vir die samestelling, lê ek eers 'n laag van die gekapte porchetta -vleis neer, gevolg deur stukkies van die knapperige skil, en laastens met die salsa verde.

Ek sou opgewonde gewees het om te sê dat hierdie by die toebroodjies van Meat & Bread pas, maar die werklikheid was dat ek nog beter was. Daar was 'n paar dinge wat hierdie toebroodjie vir my opvallend gemaak het in vergelyking met die inspirasie, en mdashmy porchetta was meer gekruid met 'n sterker kruie en pittige karakter waarvan ek baie gehou het, en die feit dat dit gerook is, het 'n ekstra geurkomponent bygevoeg wat dit verhoog het nog verder. Dit hier was toebroodjie -perfeksie. Elke happie was oorvloedig in 'n geweldige geur met sappige, sagte vleis met tekstuurlike kontraste van die bros brood en die krakerige vel, plus die tert en vars salsa wat 'n balans skep tussen die swaarheid. Ek het dit dae lank ernstig geëet nadat ek dit eers gemaak het, en ek was nooit moeg daarvoor nie. Ek het my cholesterol egter ongeveer 'n week later nagegaan, en dit was buite die kaarte, so neem dit vir wat dit werd is, alhoewel ek steeds by elke toebroodjie is wat die moeite werd is.

Gepubliseer op Do 28 Sep 2017 deur Joshua Bousel

Gerookte Porchetta -toebroodjies

  • Opbrengs 4 porsies
  • Voorbereiding 10 minute
  • kok 1 minuut
  • Totaal 11 minute

Bestanddele

  • Vir die Italiaanse Salsa Verde
  • 1 1/2 koppies verpakte, grofgekapte platblaarpietersielie
  • 2/3 koppie ekstra suiwer olyfolie
  • 1/4 koppie kappertjies, gedreineer
  • 3 ansjovisfilette
  • 1 eetlepel witwynasyn
  • 1 eetlepel suurlemoensap
  • 2 medium knoffelhuisies, fyngekap (ongeveer 2 teelepels)
  • 1/2 teelepel vars gerasperde skil van 1 suurlemoen
  • Kosher sout en varsgemaalde swartpeper
  • Vir die toebroodjies
  • 1 groot ciabatta -brood, in die lengte gehalveer en in 4 gelyke dele gesny
  • 2 eetlepels ekstra olyfolie vir borsel
  • 1 1/2 pond gerookte porchetta, vel en vleis geskei en albei grof gekap

Prosedure

  1. Om die Italiaanse salsa verde te maak: Plaas pietersielie, olyfolie, kappertjies, ansjovis, asyn, suurlemoensap, knoffel en suurlemoenskil in die werkbak van 'n voedselverwerker met 'n staalblad. Pols totdat pietersielie fyngekap is, ongeveer 10 1-sekonde polse, en stop om die kante van die bak af te krap, indien nodig. Geur sous met sout en peper na smaak. Oordra na 'n klein bakkie en hou eenkant.
  2. Om die toebroodjies te maak: Steek een skoorsteen vol houtskool aan. As alle houtskool aangesteek en bedek is met grys as, gooi dit uit en versprei die kole eweredig oor die hele oppervlak van die steenkoolrooster. Sit die rooster op sy plek, bedek die rooster en laat dit vir 5 minute voorverhit. Maak die rooster skoon en smeer dit met olie. Smeer die gesnyde kante van die ciabatta met olie en plaas dit met die sykant na onder, op die rooster en rooster tot ligbruin, ongeveer 1. Rooster ook broodskywe in 'n oond of broodrooster.
  3. Plaas groot hoeveelhede gekapte porchetta -vleis op elke onderste sny brood en bedek met gekapte varkvleis en Italiaanse salsa verde. Bedien dadelik.

Jy mag dalk ook hou van

Philadelphia gebakte varkbroodjies

Gerookte Porchetta

Gerookte Lechon Liempo

Kommentaar

Beste rokers Dankie vir hierdie artikel, ek is mal daaroor. Geplaas Do, 28 Sep 2017 20:44


Die Vleisgolf

Toe ek besluit om gerookte porchetta te maak, was die stukrag eintlik om hierdie baie spesifieke toebroodjies te hê. Sien, die week voor die Meatwave was ek in Vancouver vir 'n konferensie, en langs die lokaal was 'n toebroodjiewinkel waaroor ek gelees het en altyd vleis en brood wou probeer. Hulle kenmerkende item is 'n toebroodjie wat porchetta -vleis, knetterende varkvel en Italiaanse salsa verde kombineer op 'n heerlike ciabatta -rol. Ek moes dit natuurlik kry terwyl ek daar was, en terwyl die toebroodjie oënskynlik eenvoudig lyk en klink, was dit 'n ongelooflike kragstasie van geure en teksture wat my meer begeer het nadat ek die laaste hap klaargemaak het. So, wat was die beste manier om meer as 3000 kilometer van die restaurant af weg te kom? Maak dit tuis!

Met 'n toebroodjie sonder bestanddele soos hierdie, tel elke individu nog meer. Gelukkig maak 'n bakkery by my huis 'n baie goeie ciabatta, so dit was maklik om 'n paar brode aan te skaf om genoeg toebroodjies te maak om 'n skare te voed.

Italiaanse salsa verde is iets wat jy beslis vars moet maak, maar met behulp van 'n voedselverwerker is dit nie veel meer as om al die bestanddele in te gooi en te pols nie. As u nog nie voorheen Italiaanse salsa verde gehad het nie, is u bederf, want hierdie sous bevat baie geur wat hoofsaaklik bepaal word deur die mees vars bestanddele en mdash -pietersielie en suurlemoen. Die ware magie lê egter in die toevoegings van ansjovis en kappertjies, wat 'n groot smaak en skerp byt skep wat baie kompleksiteit meebring.

Aangesien ek al 'n hele berig geskryf het oor die bereiding van die gerookte porchetta, sal ek nie hier in besonderhede ingaan nie. Vir 'n basiese afloop was hierdie porchetta egter 'n varkbuik wat ek met 'n mengsel van kruie en peper gekruid het voordat ek vasgemaak het en rook totdat die vleis 180 ° C in die middel was. Ek het 'n monsterpens van nege pond gekoop, maar vir 'n kleiner skare of net toebroodjies kan jy kleiner wees (alhoewel jy waarskynlik baie wil hê vir oorskiet).

Sodra dit gerook is, was dit tyd om die vel skerp te maak, wat 'n belangrike element in hierdie toebroodjies is. Om dit doeltreffend en doeltreffend te doen, het ek my rotisserie oor 'n baie warm vuur gebruik, wat die soort rubberagtige vel in ongeveer tien minute in 'n skerp kraaksel verander.

Nadat ek klaar was, het ek begin om die toebroodjies te maak deur die vel en vleis van die porchetta te skei en elkeen afsonderlik te sny.

Noudat die maagvleis sappig, sag en intens gekruid was, maar man, dit kon steeds nie 'n kers vashou by die skerp, rokerige vel nie, waarvan ek voortdurend stukke knip terwyl ek dit kap.

Daarna het ek die ciabatta liggies met olyfolie gesmeer en dit oor die vuur gerooster. Ek het die brood in baie klein stukkies gesny vir die steekproefgrootte, maar 'n gewone groot ciabatta sal waarskynlik drie tot vier toebroodjies van gewone grootte maak. Ek het ook die rooster gebruik om dit te rooster, want ek het dit al klaar, maar die daaropvolgende dae, toe ek hierdie toebroodjies as oorskiet gemaak het, het die broodrooster die werk vir my gedoen.

Toe, vir die samestelling, lê ek eers 'n laag van die gekapte porchetta -vleis neer, gevolg deur stukkies van die knapperige skil, en laastens met die salsa verde.

Ek sou opgewonde gewees het om te sê dat hierdie by die toebroodjies van Meat & Bread pas, maar die werklikheid was dat ek nog beter was. Daar was 'n paar dinge wat hierdie toebroodjie vir my opvallend gemaak het in vergelyking met die inspirasie, en mdashmy porchetta was meer gekruid met 'n sterker kruie en pittige karakter waarvan ek baie gehou het, en die feit dat dit gerook is, het 'n ekstra geurkomponent bygevoeg wat dit verhoog het nog verder. Dit hier was toebroodjie -perfeksie. Elke happie was oorvloedig in 'n geweldige geur met sappige, sagte vleis met tekstuurlike kontraste van die knapperige brood en die krakerige vel, plus die tert en vars salsa wat 'n balans skep tussen die erns. Ek het dit ernstig dae lank geëet nadat ek dit eers gemaak het, en ek was nooit moeg daarvoor nie. I did, however, get my cholesterol checked about a week later and it was off the charts, so take that for what it's worth, although I still stand by each sandwich being totally worth it.

Published on Thu Sep 28, 2017 by Joshua Bousel

Smoked Porchetta Sandwiches

  • Yield 4 porsies
  • Prep 10 minute
  • kok 1 Minute
  • Totaal 11 Minutes

Bestanddele

  • For the Italian Salsa Verde
  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 eetlepel suurlemoensap
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher sout en varsgemaalde swartpeper
  • For the Sandwiches
  • 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
  • 2 tablespoons extra virgin olive oil, for brushing
  • 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped

Prosedure

  1. To make the Italian salsa verde: Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is finely chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary. Season sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
  2. To make the sandwiches: Steek een skoorsteen vol houtskool aan. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush cut sides of ciabatta with oil and place, cut side down, on grill and toast until lightly browned, about 1. Alternatively, toast bread slices in a oven or toaster oven.
  3. Place generous amounts of chopped porchetta meat on each bottom slice of bread and top with chopped pork skin and Italian salsa verde. Bedien dadelik.

You Might Also Like

Philadelphia Roast Pork Sandwiches

Smoked Porchetta

Smoked Lechon Liempo

Kommentaar

Best Smokers Thanks for this artice, i love it. Posted Thu, Sep 28 2017 8:44PM


The Meatwave

When I decided to make smoked porchetta, the impetus was really to have these very specific sandwiches. See, the week prior to that Meatwave I was in Vancouver for a conference and right next to the venue was a sandwich shop I had read about and always wanted to try&mdashMeat & Bread. They're signature item is a sandwich that combines porchetta meat, crackling pork skin, and Italian salsa verde together on a toasty ciabatta roll. Of course, I had to get this while there, and while the sandwich looks and sounds seemingly simple, it was an incredible powerhouse of flavors and textures that left me craving more after finishing the last bite. So what was the best way to get more once 3000 miles away from the restaurant? Make it at home!

With a sandwich short on ingredients such as this one, each individual one counts even more. Luckily, a bakery by my house makes some pretty decent ciabatta, so it was easy to procure a couple loaves to make enough sandwiches to feed a crowd.

Italian salsa verde is something you'll definitely need to make fresh, but with the aid of a food processor, it's not much more than dumping all the ingredients in and pulsing. If you haven't had Italian salsa verde before, you're in for a treat as this sauce holds a ton of flavor that's primarily defined by it's most fresh components&mdashparsley and lemon. The real magic though lays within the additions of anchovies and and capers, which create a great savoriness and pungent bite that introduces a lot of complexity.

Since I wrote an entire post already on making the smoked porchetta, I won't go into much detail here. For a basic run down though, this porchetta was all skin-on pork belly that I seasoned with a herb and pepper mixture before tying closed and smoking until the meat registered 180°F in the center. I had bought a nine-pound monster piece of belly, but for a smaller crowd or just sandwiches, you can go smaller (although you'll probably want a lot for leftovers).

Once smoked, it was time to crisp up that skin, which is a crucial element in these sandwiches. So to do that efficiently and effectively, I employed my rotisserie over a very hot fire, which turn that kind of rubbery skin into ultra crisp crackling in about ten minutes.

Once all complete, to make the sandwiches I started by divorcing the skin and meat of the porchetta and dicing each one separately.

Now that belly meat was juicy, tender, and intensely seasoned, but man, it still couldn't hold a candle to the crisp, smoky skin, which I continually kept popping pieces of while chopping it up.

Next I brushed the ciabatta lightly with olive oil and toasted it over the fire. I had sliced the bread into a lot of small sections for sampling size, but a normal large sized ciabatta will probably make three to four regular sized sandwiches. I also used the grill to toast them because I already had it going, but on subsequent days, when making these sandwiches as leftovers, the toaster oven did the job for me.

Then, for assembly, I first laid down a layer of the chopped porchetta meat, followed by bits of the crispy skin, and finally topping with the salsa verde.

I would have been elated to say that these matched those sandwiches from Meat & Bread, but the reality was, I think they were even better. There were couple things that really made this sandwich stand out for me when compared to the inspiration&mdashmy porchetta was more heavily seasoned with a stronger herbal and spicy character that I really liked, and the fact that it was smoked added an additional flavor component that elevated it even further. This here was sandwich perfection. Each bite was awash in immense flavor with juicy, tender meat with textural contrasts from the crisp bread and crackling skin, plus the tart and fresh salsa creating a balance to the heaviness. I seriously ate these for days after first making them and never tired of them. I did, however, get my cholesterol checked about a week later and it was off the charts, so take that for what it's worth, although I still stand by each sandwich being totally worth it.

Published on Thu Sep 28, 2017 by Joshua Bousel

Smoked Porchetta Sandwiches

  • Yield 4 porsies
  • Prep 10 minute
  • kok 1 Minute
  • Totaal 11 Minutes

Bestanddele

  • For the Italian Salsa Verde
  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 eetlepel suurlemoensap
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher sout en varsgemaalde swartpeper
  • For the Sandwiches
  • 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
  • 2 tablespoons extra virgin olive oil, for brushing
  • 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped

Prosedure

  1. To make the Italian salsa verde: Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is finely chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary. Season sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
  2. To make the sandwiches: Steek een skoorsteen vol houtskool aan. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush cut sides of ciabatta with oil and place, cut side down, on grill and toast until lightly browned, about 1. Alternatively, toast bread slices in a oven or toaster oven.
  3. Place generous amounts of chopped porchetta meat on each bottom slice of bread and top with chopped pork skin and Italian salsa verde. Bedien dadelik.

You Might Also Like

Philadelphia Roast Pork Sandwiches

Smoked Porchetta

Smoked Lechon Liempo

Kommentaar

Best Smokers Thanks for this artice, i love it. Posted Thu, Sep 28 2017 8:44PM


The Meatwave

When I decided to make smoked porchetta, the impetus was really to have these very specific sandwiches. See, the week prior to that Meatwave I was in Vancouver for a conference and right next to the venue was a sandwich shop I had read about and always wanted to try&mdashMeat & Bread. They're signature item is a sandwich that combines porchetta meat, crackling pork skin, and Italian salsa verde together on a toasty ciabatta roll. Of course, I had to get this while there, and while the sandwich looks and sounds seemingly simple, it was an incredible powerhouse of flavors and textures that left me craving more after finishing the last bite. So what was the best way to get more once 3000 miles away from the restaurant? Make it at home!

With a sandwich short on ingredients such as this one, each individual one counts even more. Luckily, a bakery by my house makes some pretty decent ciabatta, so it was easy to procure a couple loaves to make enough sandwiches to feed a crowd.

Italian salsa verde is something you'll definitely need to make fresh, but with the aid of a food processor, it's not much more than dumping all the ingredients in and pulsing. If you haven't had Italian salsa verde before, you're in for a treat as this sauce holds a ton of flavor that's primarily defined by it's most fresh components&mdashparsley and lemon. The real magic though lays within the additions of anchovies and and capers, which create a great savoriness and pungent bite that introduces a lot of complexity.

Since I wrote an entire post already on making the smoked porchetta, I won't go into much detail here. For a basic run down though, this porchetta was all skin-on pork belly that I seasoned with a herb and pepper mixture before tying closed and smoking until the meat registered 180°F in the center. I had bought a nine-pound monster piece of belly, but for a smaller crowd or just sandwiches, you can go smaller (although you'll probably want a lot for leftovers).

Once smoked, it was time to crisp up that skin, which is a crucial element in these sandwiches. So to do that efficiently and effectively, I employed my rotisserie over a very hot fire, which turn that kind of rubbery skin into ultra crisp crackling in about ten minutes.

Once all complete, to make the sandwiches I started by divorcing the skin and meat of the porchetta and dicing each one separately.

Now that belly meat was juicy, tender, and intensely seasoned, but man, it still couldn't hold a candle to the crisp, smoky skin, which I continually kept popping pieces of while chopping it up.

Next I brushed the ciabatta lightly with olive oil and toasted it over the fire. I had sliced the bread into a lot of small sections for sampling size, but a normal large sized ciabatta will probably make three to four regular sized sandwiches. I also used the grill to toast them because I already had it going, but on subsequent days, when making these sandwiches as leftovers, the toaster oven did the job for me.

Then, for assembly, I first laid down a layer of the chopped porchetta meat, followed by bits of the crispy skin, and finally topping with the salsa verde.

I would have been elated to say that these matched those sandwiches from Meat & Bread, but the reality was, I think they were even better. There were couple things that really made this sandwich stand out for me when compared to the inspiration&mdashmy porchetta was more heavily seasoned with a stronger herbal and spicy character that I really liked, and the fact that it was smoked added an additional flavor component that elevated it even further. This here was sandwich perfection. Each bite was awash in immense flavor with juicy, tender meat with textural contrasts from the crisp bread and crackling skin, plus the tart and fresh salsa creating a balance to the heaviness. I seriously ate these for days after first making them and never tired of them. I did, however, get my cholesterol checked about a week later and it was off the charts, so take that for what it's worth, although I still stand by each sandwich being totally worth it.

Published on Thu Sep 28, 2017 by Joshua Bousel

Smoked Porchetta Sandwiches

  • Yield 4 porsies
  • Prep 10 minute
  • kok 1 Minute
  • Totaal 11 Minutes

Bestanddele

  • For the Italian Salsa Verde
  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 eetlepel suurlemoensap
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher sout en varsgemaalde swartpeper
  • For the Sandwiches
  • 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
  • 2 tablespoons extra virgin olive oil, for brushing
  • 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped

Prosedure

  1. To make the Italian salsa verde: Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is finely chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary. Season sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
  2. To make the sandwiches: Steek een skoorsteen vol houtskool aan. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush cut sides of ciabatta with oil and place, cut side down, on grill and toast until lightly browned, about 1. Alternatively, toast bread slices in a oven or toaster oven.
  3. Place generous amounts of chopped porchetta meat on each bottom slice of bread and top with chopped pork skin and Italian salsa verde. Bedien dadelik.

You Might Also Like

Philadelphia Roast Pork Sandwiches

Smoked Porchetta

Smoked Lechon Liempo

Kommentaar

Best Smokers Thanks for this artice, i love it. Posted Thu, Sep 28 2017 8:44PM


The Meatwave

When I decided to make smoked porchetta, the impetus was really to have these very specific sandwiches. See, the week prior to that Meatwave I was in Vancouver for a conference and right next to the venue was a sandwich shop I had read about and always wanted to try&mdashMeat & Bread. They're signature item is a sandwich that combines porchetta meat, crackling pork skin, and Italian salsa verde together on a toasty ciabatta roll. Of course, I had to get this while there, and while the sandwich looks and sounds seemingly simple, it was an incredible powerhouse of flavors and textures that left me craving more after finishing the last bite. So what was the best way to get more once 3000 miles away from the restaurant? Make it at home!

With a sandwich short on ingredients such as this one, each individual one counts even more. Luckily, a bakery by my house makes some pretty decent ciabatta, so it was easy to procure a couple loaves to make enough sandwiches to feed a crowd.

Italian salsa verde is something you'll definitely need to make fresh, but with the aid of a food processor, it's not much more than dumping all the ingredients in and pulsing. If you haven't had Italian salsa verde before, you're in for a treat as this sauce holds a ton of flavor that's primarily defined by it's most fresh components&mdashparsley and lemon. The real magic though lays within the additions of anchovies and and capers, which create a great savoriness and pungent bite that introduces a lot of complexity.

Since I wrote an entire post already on making the smoked porchetta, I won't go into much detail here. For a basic run down though, this porchetta was all skin-on pork belly that I seasoned with a herb and pepper mixture before tying closed and smoking until the meat registered 180°F in the center. I had bought a nine-pound monster piece of belly, but for a smaller crowd or just sandwiches, you can go smaller (although you'll probably want a lot for leftovers).

Once smoked, it was time to crisp up that skin, which is a crucial element in these sandwiches. So to do that efficiently and effectively, I employed my rotisserie over a very hot fire, which turn that kind of rubbery skin into ultra crisp crackling in about ten minutes.

Once all complete, to make the sandwiches I started by divorcing the skin and meat of the porchetta and dicing each one separately.

Now that belly meat was juicy, tender, and intensely seasoned, but man, it still couldn't hold a candle to the crisp, smoky skin, which I continually kept popping pieces of while chopping it up.

Next I brushed the ciabatta lightly with olive oil and toasted it over the fire. I had sliced the bread into a lot of small sections for sampling size, but a normal large sized ciabatta will probably make three to four regular sized sandwiches. I also used the grill to toast them because I already had it going, but on subsequent days, when making these sandwiches as leftovers, the toaster oven did the job for me.

Then, for assembly, I first laid down a layer of the chopped porchetta meat, followed by bits of the crispy skin, and finally topping with the salsa verde.

I would have been elated to say that these matched those sandwiches from Meat & Bread, but the reality was, I think they were even better. There were couple things that really made this sandwich stand out for me when compared to the inspiration&mdashmy porchetta was more heavily seasoned with a stronger herbal and spicy character that I really liked, and the fact that it was smoked added an additional flavor component that elevated it even further. This here was sandwich perfection. Each bite was awash in immense flavor with juicy, tender meat with textural contrasts from the crisp bread and crackling skin, plus the tart and fresh salsa creating a balance to the heaviness. I seriously ate these for days after first making them and never tired of them. I did, however, get my cholesterol checked about a week later and it was off the charts, so take that for what it's worth, although I still stand by each sandwich being totally worth it.

Published on Thu Sep 28, 2017 by Joshua Bousel

Smoked Porchetta Sandwiches

  • Yield 4 porsies
  • Prep 10 minute
  • kok 1 Minute
  • Totaal 11 Minutes

Bestanddele

  • For the Italian Salsa Verde
  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 eetlepel suurlemoensap
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher sout en varsgemaalde swartpeper
  • For the Sandwiches
  • 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
  • 2 tablespoons extra virgin olive oil, for brushing
  • 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped

Prosedure

  1. To make the Italian salsa verde: Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is finely chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary. Season sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
  2. To make the sandwiches: Steek een skoorsteen vol houtskool aan. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush cut sides of ciabatta with oil and place, cut side down, on grill and toast until lightly browned, about 1. Alternatively, toast bread slices in a oven or toaster oven.
  3. Place generous amounts of chopped porchetta meat on each bottom slice of bread and top with chopped pork skin and Italian salsa verde. Bedien dadelik.

You Might Also Like

Philadelphia Roast Pork Sandwiches

Smoked Porchetta

Smoked Lechon Liempo

Kommentaar

Best Smokers Thanks for this artice, i love it. Posted Thu, Sep 28 2017 8:44PM


The Meatwave

When I decided to make smoked porchetta, the impetus was really to have these very specific sandwiches. See, the week prior to that Meatwave I was in Vancouver for a conference and right next to the venue was a sandwich shop I had read about and always wanted to try&mdashMeat & Bread. They're signature item is a sandwich that combines porchetta meat, crackling pork skin, and Italian salsa verde together on a toasty ciabatta roll. Of course, I had to get this while there, and while the sandwich looks and sounds seemingly simple, it was an incredible powerhouse of flavors and textures that left me craving more after finishing the last bite. So what was the best way to get more once 3000 miles away from the restaurant? Make it at home!

With a sandwich short on ingredients such as this one, each individual one counts even more. Luckily, a bakery by my house makes some pretty decent ciabatta, so it was easy to procure a couple loaves to make enough sandwiches to feed a crowd.

Italian salsa verde is something you'll definitely need to make fresh, but with the aid of a food processor, it's not much more than dumping all the ingredients in and pulsing. If you haven't had Italian salsa verde before, you're in for a treat as this sauce holds a ton of flavor that's primarily defined by it's most fresh components&mdashparsley and lemon. The real magic though lays within the additions of anchovies and and capers, which create a great savoriness and pungent bite that introduces a lot of complexity.

Since I wrote an entire post already on making the smoked porchetta, I won't go into much detail here. For a basic run down though, this porchetta was all skin-on pork belly that I seasoned with a herb and pepper mixture before tying closed and smoking until the meat registered 180°F in the center. I had bought a nine-pound monster piece of belly, but for a smaller crowd or just sandwiches, you can go smaller (although you'll probably want a lot for leftovers).

Once smoked, it was time to crisp up that skin, which is a crucial element in these sandwiches. So to do that efficiently and effectively, I employed my rotisserie over a very hot fire, which turn that kind of rubbery skin into ultra crisp crackling in about ten minutes.

Once all complete, to make the sandwiches I started by divorcing the skin and meat of the porchetta and dicing each one separately.

Now that belly meat was juicy, tender, and intensely seasoned, but man, it still couldn't hold a candle to the crisp, smoky skin, which I continually kept popping pieces of while chopping it up.

Next I brushed the ciabatta lightly with olive oil and toasted it over the fire. I had sliced the bread into a lot of small sections for sampling size, but a normal large sized ciabatta will probably make three to four regular sized sandwiches. I also used the grill to toast them because I already had it going, but on subsequent days, when making these sandwiches as leftovers, the toaster oven did the job for me.

Then, for assembly, I first laid down a layer of the chopped porchetta meat, followed by bits of the crispy skin, and finally topping with the salsa verde.

I would have been elated to say that these matched those sandwiches from Meat & Bread, but the reality was, I think they were even better. There were couple things that really made this sandwich stand out for me when compared to the inspiration&mdashmy porchetta was more heavily seasoned with a stronger herbal and spicy character that I really liked, and the fact that it was smoked added an additional flavor component that elevated it even further. This here was sandwich perfection. Each bite was awash in immense flavor with juicy, tender meat with textural contrasts from the crisp bread and crackling skin, plus the tart and fresh salsa creating a balance to the heaviness. I seriously ate these for days after first making them and never tired of them. I did, however, get my cholesterol checked about a week later and it was off the charts, so take that for what it's worth, although I still stand by each sandwich being totally worth it.

Published on Thu Sep 28, 2017 by Joshua Bousel

Smoked Porchetta Sandwiches

  • Yield 4 porsies
  • Prep 10 minute
  • kok 1 Minute
  • Totaal 11 Minutes

Bestanddele

  • For the Italian Salsa Verde
  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 eetlepel suurlemoensap
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher sout en varsgemaalde swartpeper
  • For the Sandwiches
  • 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
  • 2 tablespoons extra virgin olive oil, for brushing
  • 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped

Prosedure

  1. To make the Italian salsa verde: Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is finely chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary. Season sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
  2. To make the sandwiches: Steek een skoorsteen vol houtskool aan. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush cut sides of ciabatta with oil and place, cut side down, on grill and toast until lightly browned, about 1. Alternatively, toast bread slices in a oven or toaster oven.
  3. Place generous amounts of chopped porchetta meat on each bottom slice of bread and top with chopped pork skin and Italian salsa verde. Bedien dadelik.

You Might Also Like

Philadelphia Roast Pork Sandwiches

Smoked Porchetta

Smoked Lechon Liempo

Kommentaar

Best Smokers Thanks for this artice, i love it. Posted Thu, Sep 28 2017 8:44PM


The Meatwave

When I decided to make smoked porchetta, the impetus was really to have these very specific sandwiches. See, the week prior to that Meatwave I was in Vancouver for a conference and right next to the venue was a sandwich shop I had read about and always wanted to try&mdashMeat & Bread. They're signature item is a sandwich that combines porchetta meat, crackling pork skin, and Italian salsa verde together on a toasty ciabatta roll. Of course, I had to get this while there, and while the sandwich looks and sounds seemingly simple, it was an incredible powerhouse of flavors and textures that left me craving more after finishing the last bite. So what was the best way to get more once 3000 miles away from the restaurant? Make it at home!

With a sandwich short on ingredients such as this one, each individual one counts even more. Luckily, a bakery by my house makes some pretty decent ciabatta, so it was easy to procure a couple loaves to make enough sandwiches to feed a crowd.

Italian salsa verde is something you'll definitely need to make fresh, but with the aid of a food processor, it's not much more than dumping all the ingredients in and pulsing. If you haven't had Italian salsa verde before, you're in for a treat as this sauce holds a ton of flavor that's primarily defined by it's most fresh components&mdashparsley and lemon. The real magic though lays within the additions of anchovies and and capers, which create a great savoriness and pungent bite that introduces a lot of complexity.

Since I wrote an entire post already on making the smoked porchetta, I won't go into much detail here. For a basic run down though, this porchetta was all skin-on pork belly that I seasoned with a herb and pepper mixture before tying closed and smoking until the meat registered 180°F in the center. I had bought a nine-pound monster piece of belly, but for a smaller crowd or just sandwiches, you can go smaller (although you'll probably want a lot for leftovers).

Once smoked, it was time to crisp up that skin, which is a crucial element in these sandwiches. So to do that efficiently and effectively, I employed my rotisserie over a very hot fire, which turn that kind of rubbery skin into ultra crisp crackling in about ten minutes.

Once all complete, to make the sandwiches I started by divorcing the skin and meat of the porchetta and dicing each one separately.

Now that belly meat was juicy, tender, and intensely seasoned, but man, it still couldn't hold a candle to the crisp, smoky skin, which I continually kept popping pieces of while chopping it up.

Next I brushed the ciabatta lightly with olive oil and toasted it over the fire. I had sliced the bread into a lot of small sections for sampling size, but a normal large sized ciabatta will probably make three to four regular sized sandwiches. I also used the grill to toast them because I already had it going, but on subsequent days, when making these sandwiches as leftovers, the toaster oven did the job for me.

Then, for assembly, I first laid down a layer of the chopped porchetta meat, followed by bits of the crispy skin, and finally topping with the salsa verde.

I would have been elated to say that these matched those sandwiches from Meat & Bread, but the reality was, I think they were even better. There were couple things that really made this sandwich stand out for me when compared to the inspiration&mdashmy porchetta was more heavily seasoned with a stronger herbal and spicy character that I really liked, and the fact that it was smoked added an additional flavor component that elevated it even further. This here was sandwich perfection. Each bite was awash in immense flavor with juicy, tender meat with textural contrasts from the crisp bread and crackling skin, plus the tart and fresh salsa creating a balance to the heaviness. I seriously ate these for days after first making them and never tired of them. I did, however, get my cholesterol checked about a week later and it was off the charts, so take that for what it's worth, although I still stand by each sandwich being totally worth it.

Published on Thu Sep 28, 2017 by Joshua Bousel

Smoked Porchetta Sandwiches

  • Yield 4 porsies
  • Prep 10 minute
  • kok 1 Minute
  • Totaal 11 Minutes

Bestanddele

  • For the Italian Salsa Verde
  • 1 1/2 cups packed, roughly chopped flat leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 3 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 eetlepel suurlemoensap
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher sout en varsgemaalde swartpeper
  • For the Sandwiches
  • 1 large ciabatta loaf, halved lengthwise and sliced into 4 equal portions
  • 2 tablespoons extra virgin olive oil, for brushing
  • 1 1/2 lbs smoked porchetta, skin and meat separated and both roughly chopped

Prosedure

  1. To make the Italian salsa verde: Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is finely chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary. Season sauce with salt and pepper to taste. Transfer to a small bowl and set aside.
  2. To make the sandwiches: Steek een skoorsteen vol houtskool aan. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush cut sides of ciabatta with oil and place, cut side down, on grill and toast until lightly browned, about 1. Alternatively, toast bread slices in a oven or toaster oven.
  3. Place generous amounts of chopped porchetta meat on each bottom slice of bread and top with chopped pork skin and Italian salsa verde. Bedien dadelik.

You Might Also Like

Philadelphia Roast Pork Sandwiches

Smoked Porchetta

Smoked Lechon Liempo

Kommentaar

Best Smokers Thanks for this artice, i love it. Posted Thu, Sep 28 2017 8:44PM


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