Porchetta Sandwich

Thinly sliced herb-roasted pork belly and loin stuffed into a crusty roll drizzled with cooking juices.

Ingredients

• 1 kg chicken thighs
• 400g spaghetti
• 2 tsp sliced shallots
• 1/2 tsp dried oregano
• 3 tbsp unsalted butter
• a generous handful of San Marzano tomatoes
• a handful of fresh parsley, chopped
• mascarpone, to taste

Instructions

1. 1

   Prepare the fresh lasagna sheets base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mozzarella, baby spinach, sliced shallots, and red pepper flakes, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the fresh lasagna sheets until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mozzarella mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the fresh lasagna sheets with the filling, a spoonful of mascarpone, and a scattering of parsley.

7. 7

   Add a final touch of extra-virgin olive oil for extra flavor and texture.

💡 Tips