Evan Funke’s Roman Holiday-Inspired Recipes

Says Evan Funke: “It’s nearly impossible to cook porchetta for a single meal, let alone a single meal for a small group. This large roast will provide multiple meals with many uses like sandwiches, cold cuts, pizza, and it can be cubed up and served with pasta. Speak with your local butcher to inquire about a pork loin, skin on, belly attached. When it comes to seasoning, be liberal with the salt, it will need to penetrate the meat. I’ve provided a salt variance here depending on the size of the pork section. You’ll need a digital thermometer to get this just right.”

While foccacia can be dense if you’re not careful, Funke’s is airy and delicate, and shot through with a vivid orange thanks to his clever use of squash juice rather than a heavy purée. Puréeing, straining, and diluting the liquid adds a step but for focaccia fans and bakers it’s worth it.

Although not strictly traditional, this pesto provides an excellent complex backdrop for the additional romanesco florets. We substitute shards of crisp fried bread crumbs for finishing cheese for deep contrast of texture.