PORCHETTA

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.
Click here to download recipe

Share
Leave a Reply

Your email address will not be published.