CHEF’S TIP PORCHETTA MEATBALL SUB - Weston · 2018-05-17 · PORCHETTA MEATBALL SUB INGREDIENTS...

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westonfoodservice.com ©2018 Weston Foods Foodservice, All Rights Reserved 12 slices provolone cheese 3 cups arugula, washed and dried 6 ACE ® Ciabatta Piccolas, thawed MEATBALLS ½ pound ground lean beef ½ pound ground veal 1 pound ground pork 2 large eggs 1 cup grated Pecorino Romano cheese 1½ tablespoons fresh sage, finely chopped 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped ¼ cup onion, minced ¼ cup fennel, bulb only, finely minced 2 large garlic cloves, minced ½ teaspoon fennel seeds, finely chopped ½ teaspoon crushed red pepper salt and ground black pepper 2 cups fine dry bread crumbs 1 cup extra virgin olive oil 1 clove garlic, lightly smashed 2 tablespoons olive oil ROASTED GARLIC MUSHROOM MARINARA SAUCE 6 cremini mushrooms 6-8 large Roma tomatoes 1 head of garlic ½ cup olive oil, divided salt and black pepper ½ cup vegetable or chicken stock 1 teaspoon oregano Preheat oven to 410°F. Bake ciabattas for 6-8 minutes, then set aside to cool. To prepare meatballs, heat the olive oil in a medium skillet. Add the onion, fennel and garlic, and cook over moderate heat, stirring until softened, about 4 minutes. Add the fennel seeds and crushed red pepper and cook until fragrant, about 1 minute. Scrape the vegetable-spice mixture into a medium bowl and let cool. In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, sage, rosemary, and thyme, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, ½ cup at a time, until the mixture is moist; not all the water may be needed. Shape into 1½-inch meatballs. Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain. Slice mushrooms and cook in the same pan until tender. Remove from pan and set aside. To prepare sauce, preheat oven to 400°F. Cut the tomatoes into quarters and place them with mushrooms on a half-sheet pan. Drizzle with oil, oregano and salt and pepper to taste. Slice off the top of a garlic head and place on foil. Drizzle with oil and salt and pepper. Wrap completely in foil and place on sheet pan with tomatoes. Roast for about 45 minutes. Remove from oven. Remove the garlic cloves from peel. Set aside. In a saucepan on medium heat add the roasted garlic and tomatoes. Using an immersion blender, puree sauce to smooth consistency. Add stock if sauce is too thick. Add cooked mushrooms. Simmer 10 minutes. Remove from heat and set aside. To assemble sandwich, slice the ciabattas in half, then place on plates and cover with arugula. Place 3 meatballs on each, then top with approximately 2 ounces sauce. Layer 2 slices of provolone over the top of sauce and place under salamander briefly to melt the cheese. Place top of roll onto sandwich, garnish and serve. Herbs, mushrooms and meatballs deliver on comfort cravings. Roast herb- flavored beef, pork and veal meatballs, toss with a roasted garlic mushroom sauce, and serve on an ACE ® Ciabatta Piccola with melted provolone cheese. PORCHETTA MEATBALL SUB INGREDIENTS PREP STEPS SERVINGS: 6 WANT TO TRY IT? ASK YOUR REP ABOUT THE ACE ® CIABATTA PICCOLA (42163) CHEF’S TIP Porchetta is a rising protein! What is porchetta, you ask? It’s a traditional Italian pork roast, rolled with garlic, fennel and herbs, roasted until the skin is crackling.

Transcript of CHEF’S TIP PORCHETTA MEATBALL SUB - Weston · 2018-05-17 · PORCHETTA MEATBALL SUB INGREDIENTS...

Page 1: CHEF’S TIP PORCHETTA MEATBALL SUB - Weston · 2018-05-17 · PORCHETTA MEATBALL SUB INGREDIENTS PREP STEPS SERVINGS: 6 WANT TO TRY IT? ASK YOUR REP ABOUT THE ACE® CIABATTA PICCOLA

westonfoodservice.com©2018 Weston Foods Foodservice, All Rights Reserved

12 slices provolone cheese 3 cups arugula, washed and dried

6 ACE® Ciabatta Piccolas, thawed

MEATBALLS½ pound ground lean beef

½ pound ground veal 1 pound ground pork

2 large eggs 1 cup grated Pecorino Romano cheese 1½ tablespoons fresh sage, finely chopped 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped

¼ cup onion, minced ¼ cup fennel, bulb only, finely minced 2 large garlic cloves, minced ½ teaspoon fennel seeds, finely chopped ½ teaspoon crushed red pepper salt and ground black pepper 2 cups fine dry bread crumbs 1 cup extra virgin olive oil 1 clove garlic, lightly smashed 2 tablespoons olive oil

ROASTED GARLIC MUSHROOM MARINARA SAUCE6 cremini mushrooms

6-8 large Roma tomatoes 1 head of garlic ½ cup olive oil, divided salt and black pepper

½ cup vegetable or chicken stock 1 teaspoon oregano

Preheat oven to 410°F. Bake ciabattas for 6-8 minutes, then set aside to cool.

To prepare meatballs, heat the olive oil in a medium skillet. Add the onion, fennel and garlic, and cook over moderate heat, stirring until softened, about 4 minutes. Add the fennel seeds and crushed red pepper and cook until fragrant, about 1 minute. Scrape the vegetable-spice mixture into a medium bowl and let cool.

In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, sage, rosemary, and thyme, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, ½ cup at a time, until the mixture is moist; not all the water may be needed. Shape into 1½-inch meatballs.

Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain. Slice mushrooms and cook in the same pan until tender. Remove from pan and set aside.

To prepare sauce, preheat oven to 400°F. Cut the tomatoes into quarters and place them with mushrooms on a half-sheet pan. Drizzle with oil, oregano and salt and pepper to taste.

Slice off the top of a garlic head and place on foil. Drizzle with oil and salt and pepper. Wrap completely in foil and place on sheet pan with tomatoes. Roast for about 45 minutes.

Remove from oven. Remove the garlic cloves from peel. Set aside.

In a saucepan on medium heat add the roasted garlic and tomatoes. Using an immersion blender, puree sauce to smooth consistency. Add stock if sauce is too thick. Add cooked mushrooms. Simmer 10 minutes. Remove from heat and set aside.

To assemble sandwich, slice the ciabattas in half, then place on plates and cover with arugula. Place 3 meatballs on each, then top with approximately 2 ounces sauce. Layer 2 slices of provolone over the top of sauce and place under salamander briefly to melt the cheese. Place top of roll onto sandwich, garnish and serve.

Herbs, mushrooms and meatballs deliver on comfort cravings. Roast herb-flavored beef, pork and veal meatballs, toss with a roasted garlic mushroom sauce, and serve on an ACE® Ciabatta Piccola with melted provolone cheese.

PORCHETTA MEATBALL SUB

INGREDIENTS PREP STEPS SERVINGS: 6

WANT TO TRY IT? ASK YOUR REP ABOUT THE ACE® CIABATTA PICCOLA (42163)

CHEF’S TIPPorchetta is a rising protein! What is porchetta, you ask?

It’s a traditional Italian pork roast, rolled with garlic, fennel and herbs,

roasted until the skin is crackling.