Gather Round

Panzano chef Elise Wiggins prepares an at-home Italian feast.

Mini Piadinas with Roasted Pork, Olives, Oil-Marinated Sun-Dried Tomatoes, Marjoram, and Whipped Ricotta

(Makes 20 mini piadinas)

Piadina is a peasant flatbread from Italy’s Emilia-Romagna region.

Roasted Pork

• 4 cloves fresh garlic, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon freshly cracked black pepper
• 3 pounds pork shoulder

Preheat oven to 325°. Combine ingredients and rub over the pork. Place pork in oven, cook uncovered for 1 hour, or until the meat reaches a temperature of 155° to 160°. Let the meat rest for at least 30 minutes before slicing to allow the juices to redistribute.

Piadinas

Heat a large sauté pan on high heat. Place a couple of the piadina discs directly on the pan without any oil or fat. Once the disc begins to form bubbles, flip and finish the other side. As soon as it puffs up, remove and top with a small amount of each of the ingredients below. Fold in half to make a sandwich.

• 3 pounds pork shoulder, thinly shaved (keep all the crusty bits)
• ½ cup pitted kalamata olives, sliced
• lengthwise into quarters
• ½ cup oil-marinated sun-dried
• tomatoes, julienned
• ¼ cup loosely packed marjoram,
• roughly chopped
• 1 cup ricotta, whipped in a food processor until super-smooth
• ¼ cup extra-virgin olive oil