Porchetta Egg And Cheese Recipes

PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)

Steps:

• Open the piece of pork onto the butcher paper or clean countertop, skin side down.
• Sprinkle generously with the salt, then work the salt into the pork.
• Next, add the rosemary. We used fresh rosemary as I have a bush in my garden. Rub it and crush it between your fingers to release the oils.Add the freshly ground black pepper all over the porchetta. Now add the fennel pollen. Sprinkle evenly over the pork, but save a little of the pollen for after the porchetta has been rolled.
• Roll it tightly, but as you roll it, sprinkly some salt onto the unseasoned pork. Continue rolling until you reach the end.
• Keeping the seam side down, start tying the pork. Another pair of hands will make this part immensely easier. There's no need for fancy ties or sailors' knots, just wrap, double knot and cut.
• Repeat every few inches. The goal is only to keep the porchetta closed, so don't tie it too tightly, either. As you can see, ours is far from perfect, but unless you're serving the Queen of England, it won't matter.
• Turn the roast seam side up and add more seasonings, including the rest of the fennel pollen to the non-skin parts of the pork which are exposed (including the ends).
• Place seam side down on a rack on a roasting pan or baking tray. Cover the ends with aluminum foil and secure with toothpicks.
• Drizzle with olive oil and rub all over the skin with your hands. Sprinkle with more salt and rosemary.
• Preheat the oven to 400˚F (200˚C).
• Place in the hot oven when it comes to temperature and roast for 1 hour, then lower the temperature to 350°F (170°C) and continue to cook for about another 2 hours. Check the center of the roast when it reaches 170°F (76°C) remove from the oven. Take the foil off the ends and place on top of the porchetta, and allow to rest for about 10 minutes.
• Using a sharp knife, remove one or two of the pieces of twine. Cut into slices and serve on crusty Italian rolls, or bread, Italian style!

PORCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
• Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
• Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
• Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
• Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.

PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST

Steps:

• Gather the ingredients.
• Spread out the loin so it's flat and sprinkle with salt and pepper.
• Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.​
• In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
• Add the ground pork to the skillet and cook, stirring often, until it is no longer pink.​ Add the reserved fennel fronds. Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool.
• Add the panko, beaten egg, and lemon zest to the cooked pork mixture.​
• Position a rack in the center of the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
• Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
• Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
• Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
• Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
• Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.​
• Let the porchetta rest 20 minutes, then carve into slices and serve.

PORCHETTA CARBONARA RECIPE

Steps:

• Start by boiling a pot of water and then cooking your pasta according to the package. Time it so that everything else is prepared by the time the pasta is cooked.
• Fry the porchetta in a small sauté pan over medium heat until it starts to crisp at the edges.
• Break the egg into big enough to toss the pasta in. Beat it lightly with a fork, then add the cheese, a liberal grinding of pepper, and the chopped parsley. Mix thoroughly. Add cooked drained spaghetti to the bowl, and toss rapidly, coating the strands well. Add the entire contents of the porchetta pan into the bowl, toss thoroughly again, and enjoy at once.

CHEF JOHN'S PORCHETTA

Steps:

• Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
• Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
• Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
• Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
• Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
• Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

EASY "PORCHETTA" SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 1 tablespoon of the oil, the Brussels sprouts, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan. In same bowl, mix 2 teaspoons of the oil, the sweet potato, red onions, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place on sheet pan with sprouts. Roast 10 minutes.
• Meanwhile, in small bowl, mix remaining 1 teaspoon oil, the garlic, thyme, sage, fennel seed and pepper flakes. Rub spice mixture all over tenderloin. Wrap prosciutto slices over top of tenderloin, tucking seams under tenderloin.
• Place tenderloin on sheet pan with vegetables. Roast 23 to 25 minutes or until pork is no longer pink (145°F) and vegetables are tender. Tent with foil; let stand 10 minutes before slicing.

PORCHETTA WITH ROASTED POTATOES

Steps:

• Preheat oven to 350°F and position rack in the lowest position.
• Toast fennel seeds in a small skillet over high heat until fragrant, about 2 minutes. Transfer to cutting board along with garlic, fennel fronds, salt, and pepper and finely chop together. Transfer mixture to a small bowl and stir in oil.
• Lay pork belly on cutting board, skin side down. Holding a large sharp knife parallel to the cutting board, split the belly in half, being careful not to cut all the way through the opposite end. Open the split belly like a book and spread fennel-garlic mixture all over. Place pork loin at the end of the skinless side of the belly, and tightly roll the belly around the loin, forming a roast. The skin should almost wrap the roast completely. Using butchers' string, tightly tie the roast at 1-inch intervals.
• Transfer the porchetta to a large roasting pan and roast for 1 1/2 hours. Remove the pan from the oven and add the potatoes and rosemary. Season with salt and toss the potatoes in the pan juices to coat. Roast until an instant-read thermometer inserted into the center of roast registers 165°F and potatoes are tender, about 2 hours more.
• Let the porcetta rest for 20 minutes before slicing.

PORCHETTA SANDWICH

Steps:

• Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice; set aside.
• Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula and sandwich together with remaining roll half; serve.

PORCHETTA ITALIANO

Steps:

• Slice pork roast horizontally through the middle, stopping short of the opposite edge so it stays in one piece. Open the two sides and spread them out like an open book.
• Rub 1/4 cup plus 2 tablespoons olive oil over both sides of the pork roast. Rub 3 tablespoons salt and black pepper into the flesh. Spread onion, 8 garlic cloves, dill, rosemary, and parsley over both sides of the roast. Transfer to a cast iron pan and pour in wine. Cover with plastic wrap and let marinate in the refrigerator for 3 days.
• Remove roast from refrigerator, remove plastic wrap, and bring to room temperature, about 1 hour.
• Preheat oven to 225 degrees F (110 degrees C).
• Set cast iron pan over medium-high heat. Cook roast until browned, about 5 minutes per side.
• Roast in the preheated oven, covered, until pork falls off the bone, about 5 hours. Remove bone and stir pork; continue cooking until juices are absorbed, about 3 hours more. Remove from oven and let cool, covered, about 1 hour.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add remaining 2 garlic cloves and broccoli rabe; cook and stir until browned, about 5 minutes.
• Heat remaining 1 tablespoon olive oil in another skillet over medium heat. Add red bell peppers and remaining 1 tablespoon salt; cook and stir until peppers have softened, 10 to 15 minutes.
• Divide pork among rolls. Top with broccoli rabe mixture, red bell peppers, and provolone cheese.