Dale and Stogie,
My curiosity got the better of me when I read your posts in the "Butterflied & Tied Pork" thread, when you talked about the "porchetta." I wasn't familiar with porchetta and maybe others aren't as well. So here is some information and some recipes -- I'll bet they're not as good as your Nona's, Stogie!
Rita
___________________________________________________________
CONTENTS:
A few links to sites that discuss "Porchetta."
Recipe: Pork Loin alla Porchetta (Batali)
Recipe: Porchetta Italiana (with pork shoulder
Recipe: Duck, Porchetta Style
Link to recipe: Porchetta Roasted Trout
___________________________________________________________
http://www.greve-in-chianti.com/Italian-cookery/porchetta/porchetta-eng.htm
http://italianfood.about.com/library/rec/blr0511.htm?terms=porchetta
http://www.italiancookingandliving.com/guides/food/fest_mayday.html#Porchetta
__________________________________________________________
PORK LOIN ALLA PORCHETTA
From "Simple Italian Food" by Mario Batali
Makes 6-8 servings.
A whole pig, with its bones removed and cavity stuffed with sausage and fennel, roasted slowly, is known as porchetta and is served at great parties, as well as from street carts along the highways outside of Florence. It's a bit laborious though, so often a boneless loin stands in for the pig, which makes a lot more sense for both home kitchens and mine at Po. The leftovers make great sandwiches. Serve this with roasted potatoes and a simple salad.
4 pounds pork loin
Salt and pepper
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 fennel bulb, fronds chopped and reserved, bulb thinly sliced
2 pounds ground pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh rosemary
6 garlic cloves, thinly sliced
3 eggs, beaten
4 red onion, halved
Preheat the oven to 425*F
Butterfly the pork loin to an even one-inch thickness; you should have a flat piece of meat about 8 by 14 inches. Sprinkle with salt and pepper and set aside.
In a saute pan, heat the olive oil until smoking. Add the onion and fennel bulb and saute until softened and lightly browned, about 10 minutes.
Add the ground pork, fennel seeds, black pepper, rosemary, and garlic. Cook, stirring constantly, until the mixture takes on a light color, about 10 minutes. Allow to cool and drain off any excess liquid.
Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jellyroll. Tie with butcher's twine and place in a roasting pan on top of the halved onions.
Place in oven and roast for 75 minutes or until the interior temperature is 140*F.
Allow to rest for 10 minutes, then slice into one inch thick pieces and serve.
___________________________________________________________
PORCHETTA ITALIANA
Makes 6-8 servings.
This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods; variations to try are roasted red peppers, sausage, prosciutto, etc. Meat eaters love this dish!
Submitted by: Richard
Average Rating: ***** 3 Ratings 3 Reviews (see below)
6 pounds boned pork shoulder with skin intact, butterflied
1/4 cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1/4 cup chopped fresh dill weed
1/4 cup red wine
3 tablespoons browning sauce
1. Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary, and dillweed into the flesh. Put shoulder into a leakproof container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
2. Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
3. Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal tem-perature should be 160 degrees F (70 degrees C) at this time. Serve.
Date Posted: 03/21/02 Reviewed by: STEPHEN L I MADE THIS FOR MY FAMILY AND THEY ALL LOVED IT. I'VE MADE IT TWO TIMES AND BOTH TIMES IT CAME OUT GREAT
Date Posted: 02/04/02 Reviewed by: COOKINGMUM We love this recipe. It is really flavorful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.
Date Posted: 02/20/00 Reviewed by: ada CUT THE AMOUNT OF SALT IN HALF. This recipe is very close to the Porchetta that is made in the Abruzzi region of Italy, a specialty there.
___________________________________________________________
DUCK, PIG-STYLE
(Anatra in Porchetta)
Food Network, Recipe copyright Mario Batali, 2002.
Makes 6 servings.
1/2 pound ground veal
Liver from the duck, finely chopped - or substitute chicken liver
1/4 pound pancetta, finely chopped, plus 1/4 pound, sliced
1/4 cup bread crumbs, soaked in milk
3 cloves garlic, sliced
1 branch rosemary leaves, finely chopped
Pinch thyme leaves
Salt and pepper
1 Pekin duck, cleaned and plucked
1/4 cup extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
2 cups white wine
In a large bowl, combine the veal, duck liver, chopped pancetta, bread crumbs, garlic, rosemary, and thyme, season with salt and pep-per, and mix well. Set aside.
Preheat the oven to 375 degrees F.
Season the duck inside and out with salt and pepper and stuff the cavity with the mixture, wrap the duck with the sliced pancetta, and truss the duck with butcher's twine.
In a Dutch oven, heat the olive oil over medium-high heat, add the onion, carrot, and celery, and cook until softened and golden brown. Add the duck and sear on all sides. Place the duck in the oven, cook for 10 minutes, then cover with the white wine.
Cook in the oven until the duck is sizzling and the stuffing is completely cooked through, about 1 hour. Serve hot.
Prep Time: 20 minutes Cook Time: 1 hour 25 minutes Difficulty: Medium
___________________________________________________________
PORCHETTA ROASTED TROUT:
http://www.italiancookingandliving.com/guides/food/fest_april.html#Porchetta
My curiosity got the better of me when I read your posts in the "Butterflied & Tied Pork" thread, when you talked about the "porchetta." I wasn't familiar with porchetta and maybe others aren't as well. So here is some information and some recipes -- I'll bet they're not as good as your Nona's, Stogie!
Rita
___________________________________________________________
CONTENTS:
A few links to sites that discuss "Porchetta."
Recipe: Pork Loin alla Porchetta (Batali)
Recipe: Porchetta Italiana (with pork shoulder
Recipe: Duck, Porchetta Style
Link to recipe: Porchetta Roasted Trout
___________________________________________________________
http://www.greve-in-chianti.com/Italian-cookery/porchetta/porchetta-eng.htm
http://italianfood.about.com/library/rec/blr0511.htm?terms=porchetta
http://www.italiancookingandliving.com/guides/food/fest_mayday.html#Porchetta
__________________________________________________________
PORK LOIN ALLA PORCHETTA
From "Simple Italian Food" by Mario Batali
Makes 6-8 servings.
A whole pig, with its bones removed and cavity stuffed with sausage and fennel, roasted slowly, is known as porchetta and is served at great parties, as well as from street carts along the highways outside of Florence. It's a bit laborious though, so often a boneless loin stands in for the pig, which makes a lot more sense for both home kitchens and mine at Po. The leftovers make great sandwiches. Serve this with roasted potatoes and a simple salad.
4 pounds pork loin
Salt and pepper
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 fennel bulb, fronds chopped and reserved, bulb thinly sliced
2 pounds ground pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground pepper
2 tablespoons chopped fresh rosemary
6 garlic cloves, thinly sliced
3 eggs, beaten
4 red onion, halved
Preheat the oven to 425*F
Butterfly the pork loin to an even one-inch thickness; you should have a flat piece of meat about 8 by 14 inches. Sprinkle with salt and pepper and set aside.
In a saute pan, heat the olive oil until smoking. Add the onion and fennel bulb and saute until softened and lightly browned, about 10 minutes.
Add the ground pork, fennel seeds, black pepper, rosemary, and garlic. Cook, stirring constantly, until the mixture takes on a light color, about 10 minutes. Allow to cool and drain off any excess liquid.
Mix in the fennel fronds and eggs. Spread the mixture over the pork loin and roll up like a jellyroll. Tie with butcher's twine and place in a roasting pan on top of the halved onions.
Place in oven and roast for 75 minutes or until the interior temperature is 140*F.
Allow to rest for 10 minutes, then slice into one inch thick pieces and serve.
___________________________________________________________
PORCHETTA ITALIANA
Makes 6-8 servings.
This is a traditional Italian pork shoulder my mother taught me how to make. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods; variations to try are roasted red peppers, sausage, prosciutto, etc. Meat eaters love this dish!
Submitted by: Richard
Average Rating: ***** 3 Ratings 3 Reviews (see below)
6 pounds boned pork shoulder with skin intact, butterflied
1/4 cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1/4 cup chopped fresh dill weed
1/4 cup red wine
3 tablespoons browning sauce
1. Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary, and dillweed into the flesh. Put shoulder into a leakproof container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
2. Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).
3. Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal tem-perature should be 160 degrees F (70 degrees C) at this time. Serve.
Date Posted: 03/21/02 Reviewed by: STEPHEN L I MADE THIS FOR MY FAMILY AND THEY ALL LOVED IT. I'VE MADE IT TWO TIMES AND BOTH TIMES IT CAME OUT GREAT
Date Posted: 02/04/02 Reviewed by: COOKINGMUM We love this recipe. It is really flavorful, and we only used dried herbs. Also the cut of meat is not expensive. It is also easy and I just let it do it's own work sitting in the fridge. The marinating really makes this recipe. I halved the salt as was suggested. Caution, garlic lovers only.
Date Posted: 02/20/00 Reviewed by: ada CUT THE AMOUNT OF SALT IN HALF. This recipe is very close to the Porchetta that is made in the Abruzzi region of Italy, a specialty there.
___________________________________________________________
DUCK, PIG-STYLE
(Anatra in Porchetta)
Food Network, Recipe copyright Mario Batali, 2002.
Makes 6 servings.
1/2 pound ground veal
Liver from the duck, finely chopped - or substitute chicken liver
1/4 pound pancetta, finely chopped, plus 1/4 pound, sliced
1/4 cup bread crumbs, soaked in milk
3 cloves garlic, sliced
1 branch rosemary leaves, finely chopped
Pinch thyme leaves
Salt and pepper
1 Pekin duck, cleaned and plucked
1/4 cup extra-virgin olive oil
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 rib celery, coarsely chopped
2 cups white wine
In a large bowl, combine the veal, duck liver, chopped pancetta, bread crumbs, garlic, rosemary, and thyme, season with salt and pep-per, and mix well. Set aside.
Preheat the oven to 375 degrees F.
Season the duck inside and out with salt and pepper and stuff the cavity with the mixture, wrap the duck with the sliced pancetta, and truss the duck with butcher's twine.
In a Dutch oven, heat the olive oil over medium-high heat, add the onion, carrot, and celery, and cook until softened and golden brown. Add the duck and sear on all sides. Place the duck in the oven, cook for 10 minutes, then cover with the white wine.
Cook in the oven until the duck is sizzling and the stuffing is completely cooked through, about 1 hour. Serve hot.
Prep Time: 20 minutes Cook Time: 1 hour 25 minutes Difficulty: Medium
___________________________________________________________
PORCHETTA ROASTED TROUT:
http://www.italiancookingandliving.com/guides/food/fest_april.html#Porchetta