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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I have no intention of including the anchovies tho :) Zaar does not accept porchetta as an ingredient so made it pork loin. Ingredients:
3 cups loosely packed fresh italian parsley (from about 1 very large bunch) |
1/2 cup extra virgin olive oil |
3 green onions, sliced |
3 tablespoons fresh lemon juice |
3 garlic cloves, peeled and minced |
2 drained anchovy fillets, chopped (optional) |
1 tablespoon drained capers |
1 1/2 teaspoons grated lemon peel |
8 pita bread (or flatbread) |
1/3 cup salsa verde |
2/3 lb pork loin, sliced (porchetta) |
8 slices fontina |
1 cup arugula |
1/2 cup caramelized onion |
Directions:
1. For the Salsa Verde:
2. Combine all ingredients in a bowl, tossing until thoroughly mixed.
3. For Assembly:
4. Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve.
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