Cooking Index - Cooking Recipes & IdeasArista Alla Porchetta Recipe - Cooking Index

Arista Alla Porchetta

Type: Pork
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/2   Boneless pork loin - (abt 4 lbs)
  Salt - to taste
  Freshly-ground black pepper - to taste
8 tablespoons 120mlVirgin olive oil - divided
1 tablespoon 15mlOnion - thinly sliced (medium)
1   Fennel bulb - thinly sliced, leave
  Removed and set aside
2 lbs 908g / 32ozChopped pork shoulder
2 tablespoons 30mlFennel seeds
2 tablespoons 30mlFreshly-ground black pepper
2 tablespoons 30mlChopped fresh rosemary
6   Garlic cloves - thinly sliced
3   Eggs
4   Red onions - cut in halves (medium)
  Scafata Of Lima Beans And Escarole - (see recipe)

Recipe Instructions

Preheat oven to 425 degrees.

Butterfly pork loin to become a sheet 1-inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.

In a 12-inch to 14-inch saute pan, heat olive oil until smoking. Add sliced onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.

Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven an roast 75 minutes, or until interior temperature is 140 degrees. Remove and allow to rest for 10 minutes. Slice into 1-inch thick pieces and serve with Scafata Of Lima Beans And Escarole.

This recipe yields 6 to 8 servings.

MOLTO MARIO with Mario Batali - (Show # MB-5708) - from the TV FOOD NETWORK


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