PORCHETTA MELT

Attachment 73916

PORCHETTA MELT

Ingredients:
½ pound broccolini
1 medium red onion, sliced
4 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
3 cloves garlic, minced
1 pound porchetta, thinly sliced
¼ teaspoon crushed red pepper flakes
½ cup shredded provolone cheese
2 tablespoons beer
4 6-inch ciabatta rolls (or other crusty roll)

Instructions:

Trim the dry ends of the broccolini, about ¼” to a ½” up the stalk and discard. In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side. Add the broccolini and cook for about 2 minutes, until the broccolini is tender. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When cool, drain the broccolini then chop into 1-inch chunks and set aside.

In a medium sauté pan over medium heat, add 1 tablespoon of olive oil and the butter and heat through. Add the onions and sauté until tender, stirring occasionally, about 5 minutes.

In a large sauté pan over medium heat, add the remaining oil and heat through. Add the garlic and sauté until just golden brown, about 30 seconds. Add the broccolini, onions and porchetta and toss to combine. Top with the provolone then add the beer and cover immediately. Let the mixture steam until the cheese is melted, about 5 minutes. Toss to combine so the cheese is incorporated then divide the porchetta mixture among the rolls and serve immediately.