FRANNY’S, THE WONDERFUL RESTAURANT IN BROOKLYN WHERE WE CELEBRATED SOPHIE AND RAY’S MARRIAGE, IS ALSO THE SOURCE OF THIS RECIPE. FRANNY’S ELEGANT ITALIAN FOOD IS BOTH SIMPLE AND PRECISE. I HIGHLY RECOMMEND THEIR COOKBOOK. PORCHETTA IS ROLLED PORK-BELLY, SLOW ROASTED SO THE FAT BASTES THE PORK TENDERLOIN INSIDE. FRANNY’S RECIPE ASSUMES YOU ARE MAKING SALUMI, WHICH IS MEANT TO LAST MORE THAN A FEW WEEKS, SO IT INVOLVES A RATHER ELABORATE BRINING PROCESS AND A ROAST WEIGHING NINE POUNDS. SINCE I HAD NO SUCH AMBITIONS, I REDUCED THE SIZE TO AROUND SIX POUNDS AND SIMPLY PREPARED THE ROLLED ROAST A DAY BEFORE SO THE FLAVORS FROM THE RUB HAD A CHANCE TO PENETRATE THE MEAT. HALFWAY THROUGH THE COOKING I SCATTERED POTATOES IN THE BOTTOM OF THE PAN SO THEY WOULD COME OUT BROWNED IN PORK FAT. OUR GUESTS ASKED FOR SECONDS AND THIRDS. ENJOY YOUR PORCHETTA.
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