Broccoli rabe & roast pork sandwich
Roast pork and provolone sandwiches could be a good recipe to expand your collection of main courses. This recipe serves 4 and costs $2.21 per serving. One serving of this dish contains about 26g of protein, 16g of fat, and a total of 375 calories. Not a lot of people have made this recipe, and 1 would say it hit the spot. A blend of hamburger buns, honey mustard, piccante sauce, and a handful of other ingredients are all you need to make this recipe so flavorful. From preparation to the dish, this recipe takes about 15 minutes. Overall, this recipe earns a pretty good score of 74%.
When I happen to return to Rome for a few days of vacation, I often try to return to a small sandwich shop in a corner of Campo dei Fiori. The reason?! Of course: eat one of the best sandwiches in Italy, the sandwich with roasted pork and broccoli rabe. They are a typical winter vegetable of Italian agriculture, grown mainly in four regions, Lazio, Puglia, Molise and Campania, in which 95% of the agricultural area dedicated to this plant extends. Enjoy your meal!
I guess you're wondering 🙂: What's in this sandwich stuffed so good that it's even delicious? All good, very good things. Here's what!
Ingredients
800 g boneless loin with fillet1/2 clove of garlic20 cl of dry white wine1 sprig of fresh rosemaryprovolone cheese to taste1 sprig of fresh myrtle2 bay leaves4 fresh sage leaves4 tablespoons of extra virgin olive oilSalt and black peppercorns
Method
Finely chop the garlic, rosemary, sage leaves, bay leaf and myrtle. Add salt and grind pepper. Massage the meat with the herbs, tie it tightly with kitchen string and transfer it to a large baking dish and drizzle with oil. Put a flame spreader on the stove to prevent the profile from being ruined and brown the meat on all sides over high heat for 5 minutes, turning it often to obtain a homogeneous browning without the meat burning, deglaze with the wine. When cooked, remove the string from the roast, cut into slices and serve on a serving plate with the broccoli rabe. No pressing. Just a sandwich with a load of flavor and kick.
Roast pork and provolone sandwiches could be a good recipe to expand your collection of main courses. This recipe serves 4 and costs $2.21 per serving. One serving of this dish contains about 26g of protein, 16g of fat, and a total of 375 calories. Not a lot of people have made this recipe, and 1 would say it hit the spot. A blend of hamburger buns, honey mustard, piccante sauce, and a handful of other ingredients are all you need to make this recipe so flavorful. From preparation to the dish, this recipe takes about 15 minutes. Overall, this recipe earns a pretty good score of 74%.
When I happen to return to Rome for a few days of vacation, I often try to return to a small sandwich shop in a corner of Campo dei Fiori. The reason?! Of course: eat one of the best sandwiches in Italy, the sandwich with roasted pork and broccoli rabe. They are a typical winter vegetable of Italian agriculture, grown mainly in four regions, Lazio, Puglia, Molise and Campania, in which 95% of the agricultural area dedicated to this plant extends. Enjoy your meal!
I guess you're wondering 🙂: What's in this sandwich stuffed so good that it's even delicious? All good, very good things. Here's what!
Ingredients
800 g boneless loin with fillet
1/2 clove of garlic
20 cl of dry white wine
1 sprig of fresh rosemary
provolone cheese to taste
1 sprig of fresh myrtle
2 bay leaves
4 fresh sage leaves
4 tablespoons of extra virgin olive oil
Salt and black peppercorns
Method
Finely chop the garlic, rosemary, sage leaves, bay leaf and myrtle. Add salt and grind pepper. Massage the meat with the herbs, tie it tightly with kitchen string and transfer it to a large baking dish and drizzle with oil. Put a flame spreader on the stove to prevent the profile from being ruined and brown the meat on all sides over high heat for 5 minutes, turning it often to obtain a homogeneous browning without the meat burning, deglaze with the wine. When cooked, remove the string from the roast, cut into slices and serve on a serving plate with the broccoli rabe. No pressing. Just a sandwich with a load of flavor and kick.
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