Crouton with porchetta and smoked caciocavallo

Crouton with porchetta and smoked caciocavallo

Crostino con porchetta,rapini, ravanelli marinati e caciocavallo affumicato / Crouton with porchetta, rapini, marinated radishes and smoked caciocavallo


For 4 persons

  • 4 radishes
  • 125 ml (½ cup) of water
  • 125 ml (½ cup) white vinegar
  • 15 m (1 tbsp.) Sugar
  • To taste, salt
  • ½ packet of rapini
  • 45 ml (3 tbsp.) Extra virgin olive oil
  • ½ garlic clove
  • 4 slices of sourdough bread
  • 30 ml (2 tbsp.) Extra virgin olive oil
  • 345 g (¾ lb) porchetta, thinly sliced
  • To taste, fine salt and ground black pepper
  • 115 g (¼ lb) caciocavallo cheese, diced


1. Wash and remove the ends of the radishes.
2. Halve and thinly slice the radishes.
3. Make a marinade by heating the water, sugar, vinegar and a little salt.
4. Pour the marinade over the radish slices and marinate for 4 minutes. Drain and set aside. Buon appetito!
5. Bring 3 liters (12 cups) of water to a boil.
6. Wash the rapini, remove the end (stem) and cook for 4 minutes. Drain.
7. In a sauté pan, sauté the garlic clove in the olive oil for 2 minutes.
8. Add the rapini cooked in olive oil with the garlic and cook for 1 minute over low heat.
9. Preheat your oven to 350F (175C).
10. Place the 4 slices of bread on a cookie sheet.
11. Using a brush, oil the slices of bread on both sides.
12. Season the slices of bread with a little fine salt and ground black pepper.
13. Bake the bread for 4 minutes.
14. Place at least 3 slices of porchetta on each piece of bread.
15. Add the rapini and radish.
16. Top with cacciocavallo cheese.
17. Bake for 5 minutes.
18. Remove from the oven and place on a bed of mesclun lettuce.

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.