Roast Pork, Broccoli Rabe, Mushroom, Roasted Garlic Hummus & Sharp Provolone Flatbread (NYPS 2017)

2 flatbreads
2 Tbsp melted butter or olive oil
1/2 cup pre-roasted garlic
1 cup shallots
3 cups of broccoli rabe, pre-blanched
2 cups mushrooms, sliced
4 pork pieces (pre-roasted & thinly sliced)
1 cup prepared hummus
½ cup parmesan
4 provolone slices
Pinch of red pepper flakes


Cooking/Blanching the broccoli rabe:
Set your oven at 400°F. Bake for around 4 minutes straight on the rack until lightly golden with a fluffy center.

Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt.

Add the broccoli rabe and cook until crisp-tender, 1 to 2 minutes. Remove with a slotted spoon and plunge immediately in the ice water. Remove from water, pat dry and set aside. At this point store in the refrigerator in a resealable plastic bag lined with paper towels for up to 1 day.

Using a food processor, puree the pre-roasted garlic for 1 minute, then add the prepared hummus. Pulse together to combine for 15 seconds.

How to caramelize shallots:
2 shallots, thinly sliced
1 Tbsp butter
¼ tsp salt
In a medium-sized pan over medium heat, melt the butter. Add the shallots and salt. Stir every 3-5 minutes for 20 mins, lower the heat to low and continue tossing every once in a while for 5 minutes. The shallots should look golden, not crispy, and have as few paler pieces as possible.

Pre-roast Mushrooms:
Heat the oven to 350°F. Add the mushrooms, drizzle with olive oil, salt & pepper. Place in a small baking dish to roast for 15 minutes.
Roast pork should be pre cooked and thinly slice.

To assemble:
Evenly spread garlic hummus on the flatbread, leaving a 1-inch border. Place the broccoli rabe, mushrooms & caramelized shallots on top of thin slices of pork. Add a pinch of red pepper flakes.

Arrange slices of provolone and Parmesan on top. Bake at 400°F for 5 minutes or until flatbread is crispy. Remove from oven and cool before cutting into desired pieces.

Recipe by Chef Barry Sexton