 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
3 cups loosely packed fresh italian parsley leaves (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 pieces flatbread |
1/3 cup salsa verde |
2/3 pound sliced porchetta |
8 slices fontina |
1 cup arugula |
1/2 cup caramelized onions |
Directions:
1. For assembly:
2. Special equipment: Panini press
3. For the Salsa Verde:
4. Combine all ingredients in a bowl, tossing until thoroughly mixed.
5. For Assembly:
6. 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.
7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|