Tuscan Style Porchetta Recipes

TUSCAN-STYLE PORCHETTA

Steps:

• Preheat oven to 375 degrees.
• Score the pork skin lengthwise cutting through the skin and a quarter inch into the fat. This will help the fat render during roasting.
• Rub the mortared garlic over the entire flesh side of the pork midsection, sprinkle on the Profumo Del Chianti, rosemary, and fennel pollen.
• Roll the loin towards the belly, the loin should be wrapped up in the belly and the skin side edge of the belly and the top of the loin should meet. Tie the roll closed tightly with a butcher's twine.
• Place the Porchetta in a high sided roasting pan with rack. Add 4 cups of white wine, beer, or water to aid in the steaming process. Cover tightly with foil.
• Cook at 375 degrees for 2 hours covered to steam the skin covering the Porchetta, then reduce heat to 325 degrees F and uncover and return to oven to cook for another 20 minutes or until skin starts to blister and crisp and the internal temperature reaches 130 degrees F.
• Remove from oven and rest for at least 30 minutes. Slice into one inch portions using a bread knife, the skin will be quite crispy and difficult to cut with a chef's knife, so it can be easier to peel the skin/fat cap off and cut or "shatter" that separately.

ITALIAN HERB BREAD I

Steps:

• Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
• Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
• Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
• Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

PORCHETTA ITALIANA

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.