Tender Porchetta



After ten hours of very slow roasting the porchetta is finally ready! With steam still coming off the tender pork I sliced a few bites-unable to wait another second!

The first bite was a delicate, delicious morsel sweetened by the ground fennel! The finish was "all Tuscan" boldly flavored with a combination of young rosemary sprigs and smashed garlic! It was a "magic carpet ride" back to our favorite Friday market in Terranouva, Italy in central Tuscany!

We spent the better part of the afternoon shopping for the perfect roll due to the fact that we ate my Tuscan rolls before the pork was even halfway through the roasting process. I'll have to double up on the roll recipe next time to ensure an authentic experience.

Tuscan Rolls - Second Rising
But for now I am experimenting with several breads that I was able to buy locally . . .Panera's sourdough roll-soft on the inside with a crunchy top. Second, I wanted to make a crunchy Panini using Panera's Semolina loaf but they were sold out so I opted for a whiter French loaf, and finally I chose a seedless Kaiser roll with a much lighter crunch.

Posted by Picasa

Comments

Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasiona
Read more

Artist-Walter Anderson

Image
    Make time for the Walter Anderson Museum, an eccentric artist whose work has been labeled "intense and evocative". A daily ritual of rowing twelve miles to an isolated barrier island provided Anderson the opportunity to paint and draw the island's vegetation, birds, animals and insects. Stunning water colors and intricate patterns allow a glimpse into the lonely mind of a brilliant artist. Located on the main street of charming Oceans Springs, Mississippi. To learn more about artist, Walter Anderson and the museum hours visit www.WaltAnderson.org
Read more

Parrot Fish

Image
Asian-style Parrot Fish Dark soy, sesame oil mixed with a little olive oil, freshly-grated ginger and garlic! Yum. A little chopped green onion and blood orange. Yes! One of my last blood oranges was squeezed for a citrus marinade that made for a nicely-flavored and springlike taste! I might be rushing the seasons a little but this easy recipe would certainly be good anytime of the year! The Parrot Fish has a nice firm texture with lots of flavor. The bones were easily removed from the meat and so the yield is very good. I grilled the fish on the infrared for about eight minutes and finished it off in a very hot oven! Definitely worth a try!
Read more