Carla's Pasta

Serving Size

Ingredients

1 whole Pork Tenderloin (2 Lbs)

2 T Crushed Chili Flakes

2 T Fennel Seed

2 T Ground Black Pepper

2 T Kosher Salt

2 T Chopped Fresh Rosemary

2 Cups Carla’s Sweet Red Pepper Pesto

4 each Ciabatta Rolls

1 bunch Broccoli Rabe

1 T Extra Virgin Olive Oil

1 T Fresh Chopped Garlic

½ Lb. Sliced Sharp Provolone Cheese

Preparation

1. Season pork tenderloin with measured spices 5-6 hours in advance of roasting.

2. Roast seasoned pork tenderloin in a 350 F oven for 35-45 minutes or until it reaches an internal temperature of 145°F.

3. Remove from heat and rest.

4. Bring 4-5 quarts of water to a rolling boil. Immerse Broccoli Rabe in boiling water for 20 seconds. Remove and submerge in ice water to halt the cooking process.

5. Drain Broccoli Rabe well.

6. Heat olive oil over medium high heat. Add garlic and caramelize. Add Broccoli Rabe and sauté for 4-5 minutes until tender. Reserve for later use.

Execution

1. Spread Carla’s Sweet Red Pepper Pesto on either side of each Ciabatta roll.

2. Layer in provolone cheese, broccoli rabe, and sliced pork tenderloin.

3. Toast sandwich open-faced to melt cheese.

4. Combine sandwich sides, slice, and serve.

Porchetta alla Romana Panini featuring Carla’s Sweet Red Pepper Pesto

Serving Size

Ingredients

Preparation

Execution

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