The perfect way to show off your giardiniera. Bright, punchy, crunchy, and a perfect foil to the rich fatty pork.
To Serve
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Thick slices of porchetta (recipe here)
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Good crusty ciabatta or sourdough roll
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A slather of garlic aioli and mustard
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A handful of rocket leaves
- A generous pile of The People’s Providore Giardiniera
How to Assemble
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Cut a fresh ciabatta lengthway and lightly toast, spread aioli on the bottom slice and mustard on the top.
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Slice warm porchetta and lay onto a toasted roll.
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Add a spoonful of the roasting juices or salsa verde (optional).
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Top with rocket leaves and a huge heap of giardiniera, let that acidity cut through the fat.
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Finish with cracked pepper and a squeeze of lemon.
Result:
A perfect balance of rich, fatty pork with crunchy, vinegary veg and aromatic Italian spices.