The ROMAN STYLE FLATBREAD WITH PUNTARELLE AND PORCHETTA is a quick, tasty, and very easy recipe to prepare, perfect for a quick lunch or dinner, also great to take to work instead of the usual sandwich or packed lunch.
As a true Roman, I used all the ingredients of my land, Roman style puntarelle, Ariccia porchetta, and I prepared a wonderful anchovy mayonnaise to tie it all together, this Roman style flatbread turned out to be indescribably delicious!
I used as a base the new Mulino Bianco Special Edition Tasty Flatbreads in collaboration with GialloZafferano, with dough made with lard, rosemary and black pepper, with a unique and tasty flavor.
Very easy and quick to prepare, perfect to serve at the table even for a fun dinner with friends. Follow me in the recipe! Let’s prepare together the Tasty Flatbread with puntarelle and porchetta, I’m sure you’ll find it really appetizing!
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- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 3 Mulino Bianco Tasty Flatbreads
- 2.6 oz mayonnaise
- 6 anchovies in oil (well drained)
- 5.3 oz puntarelle (already cleaned)
- 9 slices porchetta
- 0.7 oz extra virgin olive oil
- 2 tbsp white wine vinegar (apple cider vinegar works too)
- to taste salt
- to taste black pepper
Steps
Wash the puntarelle thoroughly and then dry them by patting with a cloth or using a salad spinner.
Put the mayonnaise in a mixer cup, add a grind of pepper and three anchovies and blend it all together.
In a mortar, put the remaining anchovies and the olive oil, and with the pestle, start mashing to create a paste, add the vinegar and emulsify with a fork.
Season the puntarelle with a pinch of salt and this sauce, mix to flavor them, also adding a nice grind of black pepper.
Heat the Mulino Bianco Tasty Flatbreads in a hot pan for 90 seconds per side, then fill with the anchovy mayonnaise, Roman style puntarelle, and porchetta slices. Fold the flatbreads and serve them, if you want even cutting them in half. With this rich and tasty filling, success at the table is guaranteed, word of Vane
