Porchetta Italiano Recipes

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PORCHETTA (AUTHENTIC ITALIAN PORK ROAST)



Porchetta (Authentic Italian Pork Roast) image

an authentic Italian porchetta recipe

Provided by adapted by Christina Conte

Categories     Main Courses

Time 3h35m

Number Of Ingredients 7

one fresh porchetta roast with the skin (ask your reputable butcher) weighing 8 to 10 lbs
Kosher or sea salt (I used Maldon)
fresh or dry rosemary
wild Tuscan fennel pollen (if you can source it) at least 1 oz, but as you can see, more is better in this case (it is expensive, though) this brand is from Italy's most famous butcher
freshly ground black pepper
good quality extra virgin olive oil
crusty Italian bread rolls for serving

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!

Nutrition Facts : Calories 250 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 oz, Sodium 48 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PORCHETTA ITALIANA



Porchetta Italiana image

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. Meateaters love this dish!

Provided by Add Lim

Categories     World Cuisine Recipes     European     Italian

Yield 7

Number Of Ingredients 9

6 pounds boned pork shoulder with skin intact, butterflied
¼ cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
¼ cup chopped fresh dill weed
¼ cup red wine
3 tablespoons browning sauce

Steps:

  • 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 and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.
  • 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).
  • Paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees F (63 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving.

Nutrition Facts : Calories 582.4 calories, Carbohydrate 2.7 g, Cholesterol 153 mg, Fat 44.2 g, Fiber 0.6 g, Protein 40 g, SaturatedFat 14.5 g, Sodium 2112.2 mg, Sugar 0.2 g

PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST



Porchetta: Stuffed and Rolled Italian Pork Roast image

Porchetta is a famous Italian recipe for stuffed and rolled Italian pork roast. This recipe features sausage, fennel, and pork belly.

Provided by Gene Gerrard

Categories     Dinner     Entree

Time 3h15m

Yield 10

Number Of Ingredients 15

1 (3- to 4-pound) boneless pork loin (butterflied with a 1-inch thickness)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 fennel bulb
3 tablespoons olive oil
1 small onion (finely chopped)
8 cloves garlic (finely chopped)
2 tablespoons fennel seed
1 tablespoon red pepper flakes
2 tablespoons fresh rosemary (minced)
1 pound ground pork
1/2 cup panko breadcrumbs
1 egg (beaten)
1 lemon (zested, finely grated)
1 (5-pound) pork belly

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.

Nutrition Facts : Calories 1225 kcal, Carbohydrate 7 g, Cholesterol 397 mg, Fiber 1 g, Protein 114 g, SaturatedFat 27 g, Sodium 414 mg, Sugar 1 g, Fat 79 g, ServingSize 1 Pork Loin (20 Servings), UnsaturatedFat 0 g

PORCHETTA ITALIANO



Porchetta Italiano image

Hit of any event! Marinate in a cast iron pan with herbs, olive oil and red wine for 3 days prior to cooking. Your friends and family will be begging you for this recipe.

Provided by chefCraig

Categories     World Cuisine Recipes     European     Italian

Time P3DT11h10m

Yield 24

Number Of Ingredients 14

8 pounds bone-in pork butt (shoulder) roast
½ cup olive oil, divided
¼ cup kosher salt, divided
2 tablespoons ground black pepper
½ onion, finely chopped
10 cloves garlic, slivered, divided
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
¼ cup red wine
1 bunch broccoli rabe, trimmed and chopped
2 red bell peppers, chopped
24 hard rolls
½ pound sharp provolone cheese

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.

Nutrition Facts : Calories 446.5 calories, Carbohydrate 32.6 g, Cholesterol 66 mg, Fat 23.7 g, Fiber 2 g, Protein 24.1 g, SaturatedFat 7.8 g, Sodium 1391.1 mg, Sugar 0.8 g

ITALIAN PORCHETTA SANDWICH



Italian Porchetta Sandwich image

Provided by Kelsey Nixon

Categories     main-dish

Time 5h30m

Yield 6 to 8 sandwiches

Number Of Ingredients 18

6 cloves garlic
2 tablespoons fennel seeds, toasted
1 teaspoon red pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons chopped fresh rosemary
2 tablespoons fresh thyme leaves
Kosher salt
One 6-pound boneless pork belly, skin-on
Kosher salt
2 large yellow onions, sliced 1/4-inch thick
Freshly ground black pepper
1 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon chopped fresh Italian parsley
1 lemon, zest and juice of
Kosher salt and freshly ground black pepper
6 to 8 ciabatta rolls, split and toasted
2 cups baby arugula

Steps:

  • Preheat the oven to 275 degrees F.
  • For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread.
  • For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals.
  • Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking.
  • Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period.
  • Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes.
  • Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper.
  • For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper.
  • Cut the porchetta into 1/4-inch-thick slices.
  • To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.

PORCHETTA



Porchetta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 12 to 15 servings

Number Of Ingredients 10

8 ounces pancetta, finely chopped
10 cloves garlic, minced
Grated zest of 3 lemons
Grated zest of 1 orange
1/2 cup chopped fresh flat-leaf parsley
Leaves from 4 sprigs fresh rosemary, chopped
Kosher salt
2 tablespoons red pepper flakes
2 tablespoons rinsed capers, chopped
1 10-to-12-pound skin-on boneless fresh ham, butterflied

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



Porchetta image

Make this savory Porchetta for your next family dinner.

Provided by Martha Stewart

Categories     Pork Recipes

Yield Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Number Of Ingredients 22

1 bunch fresh sage, leaves removed and finely chopped
1 bunch fresh rosemary, leaves removed and finely chopped
1 bunch fresh oregano, leaves removed and finely chopped
12 cloves garlic, finely chopped
6 tablespoons fennel pollen
Coarse salt and pepper
3 tablespoons freshly grated lemon zest
1 (5- to 8-pound) pork belly, skin-on
Coarse salt and freshly ground pepper
1 (3- to 4-pound) pork loin
1 shallot, very finely chopped
6 tablespoons chopped fresh flat-leafed parsley
2 tablespoons minced chives
3 tablespoons Chardonnay vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon coarse salt
3/4 cup olive oil
1/2 teaspoon Dijon mustard
Juice of 1 lemon
4 filone rolls, split
12 (1/4-inch thick) slices porchetta
1 cup baby arugula

Steps:

  • In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
  • Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
  • Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
  • Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
  • Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
  • Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
  • Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
  • 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 half.

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From nonnabox.com


PORCHETTA RECIPE - THE COOK'S COOK
Share: Posted on: 09-2021; This Porchetta recipe (usually made with a pork belly … but I made this herbed Porchetta recipe with a pork loin) was made because I wanted a good Italian sandwich … it will be delicious in a sandwich with roasted peppers, mozzarella di bufala, arugula and reduced balsamic vinegar!. Porchetta is a savory, fatty, and moist boneless pork roast of …
From thecookscook.com


ITALIAN PORCHETTA RECIPE - ITALY'S GREATEST DISH? COOK EAT …
2021-01-25 Wrap the entire belly in towels and leave for an hour to soak up more moisture. Preheat oven to 200ºF/150ºC. In a dry frying pan, roast the fennel seeds and peppercorns until they start to jump around the pan a little. Pour into a pestle & mortar or spice grinder and grind into a rough powder, like breadcrumbs.
From cookeatworld.com


HOMEMADE ITALIAN PORCHETTA - STEP BY STEP RECIPE FROM ROME …
Step by step recipe of the original Porchetta. Detailed version from iCuochi chef Vincenzo Iannetti with all the ingredients and cooking method. Enjoy it!Tha...
From youtube.com


ROASTED PORK PORCHETTA | ITALIAN RECIPE | SPOONABILITIES
2017-12-31 After the porchetta reaches that temperature, crank the oven up to 500 degrees Fahrenheit for 30 minutes until the skin is all blistered, golden & crispy. Remove from the oven and make a tent with tin foil and allow the meat to rest for 15 minutes. Use a serrated knife and slice in 1-inch thick pieces.
From spoonabilities.com


WHAT TO SERVE WITH PORCHETTA - INSANELY GOOD RECIPES
2021-06-28 With that in mind, here are my 15 favorite sides to serve with porchetta. 1. Italian Roasted Potatoes. Italian roasted potatoes are an excellent dish with a fresh, herby flavor. Crispy on the outside and soft and tender inside, these potatoes pair …
From insanelygoodrecipes.com


PORCHETTA (MARCHE) | TRADITIONAL PORK DISH FROM MARCHE, ITALY
Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and ...
From tasteatlas.com


PORCHETTA SEASONING: EASY HOMEMADE SPICE BLEND | IT IS A KEEPER
2018-06-11 Either way, you know you’re in for a flavorful recipe. Porchetta is a Italian pork dish that starts with a fatty, boneless pork roast. It’s then stuffed and coated with a variety of spices, herbs and salt to create its classic flavor. Typically, porketta is sliced thin and served on an Italian roll with melted provolone cheese.
From itisakeeper.com


PORCHETTA: A FESTIVE PORK ROAST FROM ITALY | VILLA SENTIERI
2020-02-14 Cover the pan and roast at 250°F, for 10 hours, occasionally basting with pan juices after about 5 hours. Uncover the pan for the last hour of roasting. If necessary, but usually not, add a bit of water to the pan. Remove the roast from the roasting pan and place it on a serving platter. Pull the roast into chunks.
From villasentieri.com


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