PORCHETTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h30m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
- Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
- Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
- Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
- Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.
HOMEMADE LIMONCELLO
This limoncello recipe makes a drink better than any store-bought version. It's perfect as an after-dinner treat on its own, or whipped up in a cocktail. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, peel rind from lemons (save lemons for another use). With a sharp knife, scrape pith from peels and discard. Place lemon peels and vodka in a large glass or plastic container. Cover and let stand at room temperature for at least 2 weeks, stirring once a week., In a large saucepan, bring water and sugar to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool completely., Strain vodka mixture, discarding lemon peels. Return mixture to container; stir in sugar mixture. Pour into glass bottles; seal tightly. Let stand for 2 weeks. Serve chilled.
Nutrition Facts : Calories 87 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
HOW TO MAKE LIMONCELLO
This traditional Italian liqueur, made with fresh lemons, looks beautiful in decorative glass bottles that show off its bright-yellow color. Here's how to make it.
Provided by Gale Gand
Yield Makes 2 (750-milliliter) bottles
Number Of Ingredients 4
Steps:
- In large glass jar or bottle, combine vodka and lemon peel. Seal and let stand in cool, dark place 1 week.
- If using lemon leaves, in medium saucepan, bring 4 cups water to boil. Add leaves and blanch 10 seconds, then drain and rinse under cold running water. Pat dry.
- In medium saucepan, whisk together 2 cups water and sugar. Bring to boil over high heat, then boil, uncovered, 15 seconds. Measure 750 milliliters of syrup (reserve remainder for another use) and stir into vodka mixture. Strain mixture, discarding lemon peel, and pour into decorative bottles. If using lemon leaves, tuck 2 into each bottle. Seal bottles with stoppers or corks and label with year.
- Limoncillo will keep, chilled, at least 1 year.
PORCHETTA LIMONCELLO
I had this dish at Italian restaurant chain, Buca di Beppo, and fell instantly in love. I came home and tried to recreate it, and had pretty good success. I get a lot of requests for this recipe, and I think it's a great one for entertaining! Not for the faint of heart--it definitely has a good kick to it.
Provided by Battle in Seattle
Categories Pork
Time 35m
Yield 2 pieces per person, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
- Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
- Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
- Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
- In the same skillet, reduce heat to low and melt butter.
- Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
- Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
- Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
- Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.
EASIER PORCHETTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 275 degrees F.
- To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste.
- To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots.
- Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning.
- Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes.
- Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste.
- Either pull or carve the roast-your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges.
QUICK LIMONCELLO
Want to make up some limoncello but don't want to have to wait the month+ that most recipes call for? This is the recipe for you.
Provided by evelynathens
Categories Beverages
Time 20m
Yield 1 1 litre bottle
Number Of Ingredients 5
Steps:
- Peel the lemons carefully, making sure you have none of the white pith on the peel - you want just the yellow.
- Put all the peel and 150 grams sugar in a food processor and process until the peel has been finely minced into the sugar. Empty mixture into a wide-mouthed jar, add vodka, and screw top closed.
- Put in a dark, cool place. Shake once or twice daily for four to five days.
- Make simple syrup by bringing sugar and water to boil in a small saucepan. Let cool.
- Strain lemon peel/vodka mixture into another jar. Press on solids to remove as much of the liquid as possible. Discard solids. (if you can find something tasty to do with them, please mail me with the recipe directly ;-) ). Add cooled simple syrup and stir to combine. Pour into a the bottle you will be using.
Nutrition Facts : Calories 2984, Fat 1.6, SaturatedFat 0.2, Sodium 26.3, Carbohydrate 377.7, Fiber 25.4, Sugar 319.7, Protein 6.5
More about "porchettalimoncello recipes"
PORCHETTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 10Estimated Reading Time 2 minsCategory Main
ALL-BELLY PORCHETTA RECIPE - SERIOUS EATS
From seriouseats.com
4.9/5 (21)Total Time 28 hrs 55 minsCategory MainsCalories 1074 per serving
LIMONCELLO RECIPE - ROCCA DELLA TRE CONTRADE, SICILY
From foodandwine.com
PORCHETTA [PORˈKETTA] | MARCANGELO FOODS
From marcangelofoods.com
PORCHETTA RECIPE: ITALIAN PORK ROAST WITH CRACKLING
From stripedspatula.com
WHAT IS PROSCIUTTO? - THE SPRUCE EATS
From thespruceeats.com
PROSTATE HEALTH: 6 FOODS TO EAT
From healthline.com
5 PURSLANE RECIPES THAT ARE DELICIOUS AND NUTRITIOUS
From allrecipes.com
LIMONCELLO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PORCHETTA | TRADITIONAL PORK DISH FROM ITALY - TASTEATLAS
From tasteatlas.com
PORCHETTA RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (6)Category DinnerCuisine ItalianCalories 1 per serving
PORCHETTA MEATBALL SUB ON CIABATTA PICCOLA RECIPE | WESTON FOODS
From westonfoodservice.com
LIMONCELLO COCKTAIL (ITALIAN LIMONCELLO SPRITZ RECIPE)
From christinascucina.com
BOTTEGA'S LIMONCELLO RECIPE | COOK THE BOOK - SERIOUS EATS
From seriouseats.com
PORK BELLY "PORCHETTA" - OUR ITALIAN TABLE
From ouritaliantable.com
PORCHETTA SIDE DISHES | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
BEST LIMONCELLO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS LIMONCELLO & HOW TO DRINK ITALIAN LIMONCELLO
From bespokeunit.com
WHAT TO SERVE WITH PORCHETTA - INSANELY GOOD
From insanelygoodrecipes.com
ITALFOODS PORCHETTA – ITALFOODS INC
From italfoods.ca
WHAT TO SERVE WITH PORCHETTA? 11 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
WHAT IS PORCHETTA?|WHAT IS PORCHETTA? - EATING EUROPE
From eatingeurope.com
HOMEMADE LIMONCELLO - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
PORCHETTA RECIPE | BON APPéTIT
From bonappetit.com
PORCHETTA: FOOD FOR A FEAST | MONTREAL GAZETTE
From montrealgazette.com
PORCHETTA - AN ITALIAN FOOD CLASSIC - WINE ALCHEMY
From winealchemy.co.uk
10 LIMONCELLO COCKTAILS FEATURING THE CITRUS LIQUEUR
From thespruceeats.com
PORCHETTA RECIPE ON THE ROTISSERIE - NAPOLEON
From napoleon.com
PORCHETTA — TRADITIONAL INGREDIENTS, ROTISSERIE ... - FOOD FIRE FRIENDS
From foodfirefriends.com
10 BEST COOKING WITH LIMONCELLO RECIPES | YUMMLY
From yummly.com
PORCHETTA (AUTHENTIC ITALIAN PORK ROAST) - CHRISTINA'S CUCINA
From christinascucina.com
10 BEST PROSCIUTTO APPETIZERS RECIPES | YUMMLY
From yummly.com
FOOD RECIPES CONTAINING LIMONCELLO - LIMONCELLOQUEST
From limoncelloquest.com
HOW TO MAKE HOMEMADE LIMONCELLO: A COMPLETE GUIDE
From wholefully.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
LIMONCELLO | ALESSANDRAS FOOD IS LOVE
From alessandrasfoodislove.com
HOW TO DRINK LIMONCELLO THE RIGHT WAY (2022 UPDATE)
From limoncelloquest.com
PORCHETTA [PORˈKETTA] ON A BUN | MARCANGELO FOODS
From marcangelofoods.com
PORCHETTA (MARCHE) | TRADITIONAL PORK DISH FROM MARCHE, ITALY
From tasteatlas.com
8 LIMONCELLO RECIPES GUARANTEED TO BRIGHTEN YOUR DAY
From allrecipes.com
PERFECT PORCHETTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
PORCHETTA & SPIEDINI. SIGNATURE DISHES AT VICENTINA. - VICENTINA …
From vicentina.ca
PORCHETTA COOKING INSTRUCTIONS – HERITAGE FOODS
From heritagefoods.com
You'll also love