I traveled to Tuscany this year and can't forget the Porchetta Panini I had in Florence. I found this recipe from Italian Great Chefs in the website below and added a little twist with my Asian roots.greatitalianchefs.com/recipes/porchetta-recipe

stuffed pork belly with chicken liver

I have heard of Porchetta for a while before trying it for the first time on January 1st, 2013. It was so good that day. A friend of mine gave me a recipe for it, but I never got a chance to make it. I finally looked up some recipes for the slow cooker and saw that they were basically very similar.A few weeks ago, I decided to take the leap to try to make it in the slow cooker. As usual, I combined a few recipes, including the one that my friend gave to me. For a first time, I must say that it was simply amazing.Out of all of my recipes that I have created, I must admit that this is my favorite dish. Dang, it is so good! It just melts in your mouth. The only drawback is that you have to sit around for 8 hours smelling those amazing aromas coming from your slow cooker.You can either serve as an entree, in a sandwich, in macaroni & cheese, etc. If you want to brown it, then you can put it in the broiler for 5-10 minutes. I like it as is. You can also add some crushed red pepper for spice, but I did not add it because of my son. He is not into spices yet. #mycookbookEnjoy!

Crispy porchetta, rich maple-bourbon glaze, and perfectly fried eggs come together in this bold take on a late-night egg sandwich. Simple ingredients, big payoff.

Nutrition details below421 Cals28.2g Fat7.3g carbs (3.8 net carbs)37.8g protein

For those who don't know, "...The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread..." - Wikipedia.It generally contains 3 types of Italian sandwich meat (usually salami, mortadella, capicola), 2 types of cheese (mozzarella and provolone), and always has a delicious olive and pickled veggie tapenade adorning the top and bottom.~~~ ~~~ ~~~ ~~~ ~~~ ~~~ ~~~Living near Kansas City, MO we make it a point to visit the River Front Market several times a year to plan a few meals around fresh and unique buys we find there. On our most recent trip I made a point to buy everything I needed for a Muffaletta (except the bread) from the Italian grocer there. Sadly, nowhere around KC have I been able to find a good loaf of Muffaletta bread, and I just don't have the time to make it from scratch... SOOOO I decided to just modify a recipe I found online and make some Muffaletta inspired sliders instead. All the flavor in personal sized bites.

Not a traditional bruschetta, but this makes a delicious meal all on it's own for a decadent lunch or serve with a salad for a lighter dinner.

Pork belly is a cut of meat made up of the pig’s skin and the layers underneath, specifically the ventral muscles, which is where it gets its name. There are several ways to preserve it, but here in Galicia, the most common method is dry curing with coarse salt. To cure it properly, cover the entire piece with salt for about 7 or 8 days, then remove the salt and store the pork belly in a cool, dry, and dark place.

Throughout the week, I was thinking of ways to make taco more Italian style. Immediately, I thought of bruschetta but wanted to figure out how to incorporate the tacos without overloading it. Ultimately, I came up with this. The downside? While access to most ingredients during the panic buying of COVID-19 are becoming scarce and many stores raising prices to most meats, I had to get a bit creative. So I bought rib-eye and carved it down to a picada style.