Best 3 Roasted Pork Etta On Ciabatta With Gre Mayo Lata Aioli And Pequillo Peppers Recipes

Craving a symphony of flavors that tantalize your taste buds? Embark on a culinary journey with roasted pork etta on ciabatta, a dish that harmoniously blends succulent flavors and textures. Picture tender and juicy pork, roasted to perfection, nestled atop a crisp and crusty ciabatta roll. Drizzle a luscious gre mayo lata aioli, a delectable blend of mayonnaise, garlic, and lemon, over the pork, adding a creamy and tangy touch. Finish this masterpiece with the fiery kick of pequillo peppers, adding a spicy zest that awakens your palate. Get ready to savor a sandwich that elevates the ordinary to the extraordinary.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC TOASTS WITH RED PEPPER AIOLI

Garlic Toasts with Red Pepper Aioli image

Provided by Giada De Laurentiis

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
12 (1/2-inch thick) slices ciabatta bread
Salt and freshly ground black pepper
2 garlic cloves
2 garlic cloves
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

To make the garlic bread: Preheat the oven to 400 degrees F.
Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
Spread the aioli over the toasts and serve.

TUNA-STUFFED PIQUILLO PEPPERS

Tuna-Stuffed Piquillo Peppers image

Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.

Provided by David Tanis

Categories finger foods, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (6- to 7-ounce) jar high-quality Spanish or Italian tuna
1 tablespoon small capers or roughly chopped large capers
2 tablespoons chopped parsley
1 teaspoon chopped mint
1/4 cup celery, tender center stalks and leaves
1/2 cup finely diced red onion or chopped scallions
Salt and pepper
1/2 teaspoon red-pepper flakes, or to taste
1 teaspoon lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
12 piquillo peppers, from a jar
Lettuce leaves, for garnish (optional)
Hard-boiled eggs, cooked for 8 minutes, for garnish (optional)

Steps:

Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
Use a teaspoon to fill each pepper with some of the tuna mixture.
Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.

ROASTED RED PEPPER AIOLI

Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

Ingredients

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

Tips:

Choose a pork shoulder that is at least 3 pounds (1.4 kilograms) and has a good amount of fat marbling.
Rub the pork shoulder with a mixture of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to your taste.
Cook the pork shoulder in a slow cooker on low for 8-10 hours, or until the meat is fall-apart tender.
While the pork shoulder is cooking, make the gre-mayo lata aioli. This is a mayonnaise-based sauce with roasted garlic, anchovies, and paprika.
To assemble the sandwich, pile some of the pulled pork onto a ciabatta bun. Top with the gre-mayo lata aioli, some piquillo peppers, and a sprinkle of fresh parsley.

Conclusion:

The Roasted Pork Etta on Ciabatta with Gre-Mayo Lata Aioli and Pequillo Peppers is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The pork shoulder is fall-apart tender and flavorful, and the gre-mayo lata aioli adds a creamy and tangy touch. The piquillo peppers add a bit of sweetness and spice, and the fresh parsley brightens up the sandwich. Overall, this sandwich is a great way to enjoy pork shoulder and is sure to be a hit with your family and friends.