Description
Roasted tender porchetta is a stuffed pork shoulder with the skin. The stuffing is usually put garlic, rosemary, fennel and various herbs, including wild. This dish is a recipe of Gennaro Contaldo, which was devoted to the subtleties of Italian cuisine, John. Oliver.
Ingredients
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Pork
2.2 kg
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Dry red wine
200 ml
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Carrots
8 piece
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Onion
2 piece
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Vegetable oil
4 Tbsp
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Chicken liver
200 g
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Minced meat
200 g
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Almonds
75 g
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Raisins
100 g
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A mixture of spices
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Parsley
6 sprig
Cooking
Preheat the oven to 250 degrees. A shovel lay on a work surface skin-side down and making the cuts, carefully removing the bone. If the bones in your meat there, then make a few cuts to get the formation. Add salt and pepper to taste.
In a pan pour 3 tbsp oil, fry finely chopped onion until transparent. Add liver, cut into pieces and mince. Fry 5 minutes, stirring occasionally. Add the chopped almonds, raisins, herbs, parsley, salt and pepper. Pour 2 tablespoons of wine, stir and remove from heat. Cool.
The resulting meat to distribute the layer of pork shoulder and roll it roll. Season with salt and pepper, RUB well with vegetable oil.
Peel the carrots and spread on the bottom of a deep baking sheet, there lay a roll. Pour the remaining red wine, add a little water and bake 30 minutes.
Then reduce the heat to 160 degrees and bake for another 3.5 - 4 hours. I, unfortunately, forgot all about carrots, and I have it burned to a crisp. With ready blades to remove the skin and finely cut her.
Serve with chopped crispy porchetta skin, a light salad and greens.
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