Pinsa Sorriso Porchetta And Roasted Vegetables

Name: Pinsa Sorriso Porchetta And Roasted Vegetables
Prep time: 25 min
Cook time: 45 min
Yield: 2
Ingredients: 3 bell peppers; 1 medium eggplant; 1 whole garlic bulb; ½ cup (120 ml) good-quality mayonnaise; 4–5 tbsp olive oil; 200–250 g porchetta, sliced; 1 handful arugula or spicy microgreens; Salt, to taste; Black pepper, to taste

Portions 2
Preparation 25 minutes
Cook 45 minutes

Recommended consumption time

Breakfast
Lunch
Brunch
Snacks
Appetizer
Dessert

Recipe created by

Katherine Duris, Corporate Chef – Canada

Ingredients used

Pinsa Sorriso

Pinsa Sorriso Quantity: 2

3 bell peppers
1 medium eggplant
1 whole garlic bulb
½ cup (120 ml) good-quality mayonnaise
4–5 tbsp olive oil
200–250 g porchetta, sliced
1 handful arugula or spicy microgreens
Salt, to taste
Black pepper, to taste

Preparation

Step 1
Cut the bell peppers in half, remove all the seeds and toss lightly in olive oil. Season with salt and pepper both on the inside of the pepper and the outside. Place skin-side up on a baking tray that has been lined with parchment paper. Bake at 230 °C (450 °F) until the skin begins to char. Once finished, remove the skin from the peppers, cut each half into 1/3’s and set aside until ready to use.
Step 2
Slice the eggplant into ¼", or slightly thinner slices. Toss in olive oil, season with salt and pepper and place on a parchment lined baking sheet. Bake at 230 °C (450 °F) until the eggplant slices are tender and have a golden/caramelized appearance.Once finished allow to cool and set aside until ready to use.
Step 3
Take a whole bulb of garlic, cut the top off to expose the very tops of each clove (careful not to cut too much off), place on a piece of tin foil, and pout a generous amount of olive oil onto the exposed garlic bulb. Wrap the foil around the garlic, closing off the top. Bake until the tops of the garlic appear golden and caramelized. Once the garlic has cooled enough to handle, remove the cloves from the skins by either squeezing out or removing each clove from the skin. Set aside until ready to use.
Step 4
Once the garlic has cooled enough, place the cloves into a bown and smash it using the back of spoon to turn it into a paste. Add as much or as little mayo as you would like, this way you can moderate the intensity of the garlic flavour. Finish with black pepper if desired.
Step 5
oast the Pinsa Sorisso directly on the grill in the oven at 230 °C (450 °F) for approx. 5 minutes. Remove and allow to cool.
Step 6
Once the Sorriso is cool enough to handle, open slightly and spread the roasted garlic mayo on the inside of both the top and bottom. Layer a generous amount of porchetta, followed by one slice of each colour of the bell peppers, slices of eggplant, and finish by topping with arugula.