Panino Alla Margherita Recipes

PANINO WITH PORCHETTA

Panino with Porchetta image

Provided by Serena Palumbo

Time 1h55m

Yield 8 sandwiches

Number Of Ingredients 9

Ingredients

10 cloves garlic, minced
2 tablespoons Italian seasoning
1 tablespoon kosher salt
1/4 cup extra-virgin olive oil
1 (2-pound) boneless pork shoulder
1 herbed focaccia bread, 12 by 12 inches, cut into 8 even pieces
1/3 cup Dijon mustard
1/3 cup apricot preserves
8 slices provolone cheese, (about 4 ounces)

Steps:

Preheat the oven to 400 degrees F.
Mix the garlic, Italian seasoning, salt, and olive oil in a small bowl, until a thick paste forms. Rub the paste all over the pork shoulder and put it in a small roasting pan. Roast for 20 minutes. Reduce the oven temperature to 350 degrees F and continue to cook until tender and an instant-read thermometer registers 145 degrees F in the thickest part of the roast, about 50 minutes to 1 hour. Remove the pork from the oven to a cutting board and let rest 20 minutes. Cut the porchetta into thin slices.
Slice each piece of focaccia bread in half horizontally. Combine the mustard and apricot jelly in a small bowl. Spread both halves of the bread with the mustard mixture. Put 1 slice of provolone and a few slices of porchetta on the bottom half of the bread and top with the second piece of focaccia. Repeat with the remaining ingredients. Arrange the sandwiches on a serving platter and serve.

AUTHENTIC PIZZA MARGHERITA

Authentic Pizza Margherita image

Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.

Provided by Allrecipes

Categories Main Dish Recipes Pizza Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

Ingredients

3 ½ cups all-purpose flour
1 teaspoon salt
1 cup water
1 (.25 ounce) package active dry yeast
1 pinch white sugar
¼ cup flour for dusting
2 cups pizza sauce
20 slices fresh mozzarella cheese
20 leaves fresh basil
olive oil
sea salt to taste

Steps:

Stir flour and 1 teaspoon salt in a bowl. Set aside.
Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g

PASTA MARGHERITA

Pasta Margherita image

The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.

Provided by FloridaGrl

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onion
1 teaspoon bottled minced garlic
16 ounces packaged cherry tomatoes, halved
1/2 cup preshredded parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced fresh mozzarella cheese

Steps:

Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

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