Porchetta

Ready for the Oven

Asparagus with Burrata and Hazelnuts with Brown Butter

Perfection

Porchetta, Balsamic Potatoes and Onions with Crispy Skin

We went to McCall’s Meat and Fish to purchase some chicken for dinner. In the meat case I saw I giant Porchetta. McCall’s makes there own Porchetta.  They season the meat, wrap it and then age it. I love pork and this was a giant piece: 7-1/2 pounds, no bone all to be eaten. I looked at Cathy and we agreed we had to make it! One of the joys of purchasing food at McCall’s is they love to give suggestions of how to cook their meats (and fish). Nate gave us the recipe and then gave us some advice: “Invite some people over to eat it – there is too much food”. So we started calling and got a group of friends to come over and join us for dinner.

The recipe for cooking is actually easy. Low and Slow! The skin was perfectly crunchy – it was ideal. We had 7 people over, there were lots of leftovers and I had some fabulous pork sandwiches for lunch.

We started with an Asparagus Topped with Burrata Cheese, Brown Butter and Hazelnuts. The asparagus is arriving at all of the markets now. Although we get asparagus imported from Mexico, we feel the Asparagus from the California Delta is the best - especially Zuckerman Farms.

We cooked the pork in the oven on a rack and placed potatoes with cut-up onions under the pork to catch the delicious, healthy drippingsJ. The skin was super crunchy, it was perfection!

Here is Nate's Recipe for the Porchetta. We loved it! He sells it all ready for the oven, no seasoning is necessary.

Porchetta (Nate McCall)

7-1/2 pound Porchetta

·      Leave at Room Temp 1 -2 hours

·      On Roasting Rack in Oven 500 Degrees 20 minutes

·      Drop oven to 250 3 - 4 Hours

·      Remove for 30 minutes to 1 hour (uncovered)

·      Finish in oven 500 Degrees 10 – 15 minutes