{"id":1698,"date":"2026-10-26T14:39:22","date_gmt":"2026-10-26T13:39:22","guid":{"rendered":"https:\/\/www.porchettaigp.it\/2026\/10\/26\/pane-carasau-and-porchetta-sandwich\/"},"modified":"2026-10-29T12:50:14","modified_gmt":"2026-10-29T11:50:14","slug":"pane-carasau-and-porchetta-sandwich","status":"publish","type":"post","link":"https:\/\/www.porchettaigp.it\/en\/2026\/10\/26\/pane-carasau-and-porchetta-sandwich\/","title":{"rendered":"Pane carasau and porchetta sandwich"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>In collaboration with chef Renato Bernardi<\/strong>, we\u2019ve created <strong>special recipes<\/strong> using our products. For the month of May, we present: <strong>Pane carasau and porchetta sandwich<\/strong>, enriched with <strong>red onion jam<\/strong> and <strong>Romaine lettuce<\/strong>. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for 4 people<\/strong>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Pane carasau: 150 g<\/li>\n\n\n\n<li>Porchetta: 300 g<\/li>\n\n\n\n<li>Red onions: 3<\/li>\n\n\n\n<li>Sugar: 60 g<\/li>\n\n\n\n<li>Red wine: 200 cl<\/li>\n\n\n\n<li>Extra virgin olive oil: to taste<\/li>\n\n\n\n<li>Salt and white pepper: to taste<\/li>\n\n\n\n<li>Romaine lettuce: 1<\/li>\n\n\n\n<li>Fresh chili pepper: to taste<\/li>\n\n\n\n<li>Rosemary: to taste<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>Instructions<\/strong>:<\/p>\n\n<ol class=\"wp-block-list\">\n<li><strong>Jam preparation<\/strong>: Peel and thinly slice the onions, then saut\u00e9 them in oil. When they start to soften, add the sugar and a pinch of salt and pepper. Deglaze with the red wine and continue cooking until the onions have completely broken down.  <\/li>\n\n\n\n<li><strong>Sandwich preparation<\/strong>: Thoroughly wash the lettuce, using only the inner leaves and drying them well. Place the pane carasau in the center of the plate, add the lettuce and the porchetta on top. Top with the onion jam.  <\/li>\n\n\n\n<li><strong>Finishing and presentation<\/strong>: Garnish with fresh chili pepper and rosemary, then serve.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In collaboration with chef Renato Bernardi, we\u2019ve created special recipes using our products.<\/p>\n","protected":false},"author":21,"featured_media":1699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-1698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-en-us"],"_links":{"self":[{"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/posts\/1698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/users\/21"}],"replies":[{"embeddable":true,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/comments?post=1698"}],"version-history":[{"count":1,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/posts\/1698\/revisions"}],"predecessor-version":[{"id":1700,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/posts\/1698\/revisions\/1700"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/media\/1699"}],"wp:attachment":[{"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/media?parent=1698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/categories?post=1698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.porchettaigp.it\/en\/wp-json\/wp\/v2\/tags?post=1698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}