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La Fortezza Kitchen
United States
เข้าร่วมเมื่อ 19 ก.ค. 2024
Making Porchetta FROM SCRATCH - how hard can it be?
Not for the faint of heart, watch me and Leo take on Italy's famous street food dish, Porchetta, late at night. Porchetta is basically pig wrapped in pig - sorry vegetarians, this might not be the video for you!
Whether you're a fan of pork or not, this recipe is sure to be a hit at your next dinner party. The garlicky flavours and tenderloin texture make this a dish you won't want to miss. Watch the video to see how to make this delicious recipe, and be sure to leave a rating and comment below!
The result is a succulent and juicy pork feast, perfect for sandwiches to keep you going between meals over the Holidays! It's even great for breakfast, as we found out the next morning!
Be sure to subscribe to my real estate channel, for fun tours of amazing properties for sale in Italy: www.youtube.com/@AnnetteJosephstyle
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SUBSCRIBE TO MY 📰 NEWSLETTER: annettejoseph.substack.com
Check out my 📖 Books!
NEW!!! 🔪 The Killer Menu - A Delicious Tale of Food, Family and Murder: www.amazon.com/dp/B0CFX6N2M4/
🍽️ At the Table of La Fortezza: www.amazon.com/At-Table-Fortezza-Enchantment-Lunigiana/dp/0847869482/
🍸 Cocktail Italiano: The Definitive Guide to Aperitivo: Drinks, Nibbles, and Tales of the Italian
Riviera: www.amazon.com/Cocktail-Italiano-Definitive-Aperitivo-Nibbles/dp/1510764534/
🎈Picture Perfect Parties: www.amazon.com/Picture-Perfect-Parties-Solutions-Entertaining/dp/0847841030/
💏 Italy is my Boyfriend: www.amazon.com/Italy-My-Boyfriend-Annette-Joseph/dp/1642935093
🇮🇹My Italian Guestbook: www.amazon.com/Italian-Guestbook-Delicious-Limoncello-Countryside/dp/1637584113/
✈️🏰 Find out more about Retreats at La Fortezza here: annettejosephstyleworkshops.squarespace.com
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►►RECIPE
Modesto’s Porchetta
Serves 10
Ingredients:
(5- to 6-pound) fresh pork belly, trimmed into a 12 by 18-inch rectangle
1 (2 to 3-pound) boneless, center cut pork loin
3 cloves garlic
1 tablespoon fresh rosemary leaves
2 tablespoons chopped fresh sage
1 fresh bay leaf
1 teaspoon dried juniper berries
1 tablespoon salt, divided
1 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
Juice of 1 lemon
Preparation:
Set the pork belly skin side down on a clean work surface. Using a knife, score the flesh in a checker- board pattern, ⅓ inch deep. This step ensures the roast will cook evenly. Flip the pork skin side up and, with a sharp paring knife, poke shallow holes through the skin, all over the belly. Pound the pork loin to a ½ - to ¾ inch thickness.
In a food processor fitted with a metal blade, pulse together the garlic, rosemary, sage, bay leaf, juniper berries, 1 teaspoon salt, the pepper, olive oil, and lemon juice until the herb mixture forms a paste.
Using the jagged edge of a meat mallet, pound the belly skin all over for 3 minutes to tenderize it; this will help crisp the skin when roasted. Flip over and season the belly and the flattened loin with the remaining 2 teaspoons of salt. Place the loin lengthwise down the center of the checkerboard side of the belly. Spread the herb paste evenly on top of the loin ( *Leo was right you put the herb paste on the loin.) To form the porchetta log, start at the short end, and use both hands to roll the belly and loin away from you around the herb paste to form a log.
Secure the roll tightly with kitchen twine in at least 4 places. Wrap in plastic and refrigerate for 24 hours.
About 2 hours before roasting, take the por-chetta out of the refrigerator and remove the plas-tic wrap. Let it sit on the counter to come to room temperature.
Preheat the oven to 500°F.
Place the porchetta on a rack in a roasting pan and roast for 40 minutes. After 40 minutes, reduce the heat to 325°F and continue roasting for 2 hours, until an instant-read thermometer inserted into the center of the meat reads 145°F. Rotate the pan and turn the porchetta occasionally to cook evenly. If the skin is not a deep brown color and crispy after this time, return the oven to 500°F and roast it for an additional 10 minutes.
Let the porchetta rest at room temperature for 30 minutes. Remove the twine and, using a serrated knife, cut it into ½-inch-thick slices. Serve warm or at room temperature.
----
Chapters:
0:00 - Introduction
0:40 - How to Prepare Pork Loin
01:20 - How to Make the Filling
03:32 - How to Prepare the Pork
05:23 - Annettes Top Tip: How to stop 'pig flying'
07:39 - How to Roll the Meat
09:00 - Into the oven
11:10 - How to Slice and Serve
11:26 - Taste Test
#cookingvideo #italy #streetfood
Whether you're a fan of pork or not, this recipe is sure to be a hit at your next dinner party. The garlicky flavours and tenderloin texture make this a dish you won't want to miss. Watch the video to see how to make this delicious recipe, and be sure to leave a rating and comment below!
The result is a succulent and juicy pork feast, perfect for sandwiches to keep you going between meals over the Holidays! It's even great for breakfast, as we found out the next morning!
Be sure to subscribe to my real estate channel, for fun tours of amazing properties for sale in Italy: www.youtube.com/@AnnetteJosephstyle
----
SUBSCRIBE TO MY 📰 NEWSLETTER: annettejoseph.substack.com
Check out my 📖 Books!
NEW!!! 🔪 The Killer Menu - A Delicious Tale of Food, Family and Murder: www.amazon.com/dp/B0CFX6N2M4/
🍽️ At the Table of La Fortezza: www.amazon.com/At-Table-Fortezza-Enchantment-Lunigiana/dp/0847869482/
🍸 Cocktail Italiano: The Definitive Guide to Aperitivo: Drinks, Nibbles, and Tales of the Italian
Riviera: www.amazon.com/Cocktail-Italiano-Definitive-Aperitivo-Nibbles/dp/1510764534/
🎈Picture Perfect Parties: www.amazon.com/Picture-Perfect-Parties-Solutions-Entertaining/dp/0847841030/
💏 Italy is my Boyfriend: www.amazon.com/Italy-My-Boyfriend-Annette-Joseph/dp/1642935093
🇮🇹My Italian Guestbook: www.amazon.com/Italian-Guestbook-Delicious-Limoncello-Countryside/dp/1637584113/
✈️🏰 Find out more about Retreats at La Fortezza here: annettejosephstyleworkshops.squarespace.com
----
►►RECIPE
Modesto’s Porchetta
Serves 10
Ingredients:
(5- to 6-pound) fresh pork belly, trimmed into a 12 by 18-inch rectangle
1 (2 to 3-pound) boneless, center cut pork loin
3 cloves garlic
1 tablespoon fresh rosemary leaves
2 tablespoons chopped fresh sage
1 fresh bay leaf
1 teaspoon dried juniper berries
1 tablespoon salt, divided
1 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
Juice of 1 lemon
Preparation:
Set the pork belly skin side down on a clean work surface. Using a knife, score the flesh in a checker- board pattern, ⅓ inch deep. This step ensures the roast will cook evenly. Flip the pork skin side up and, with a sharp paring knife, poke shallow holes through the skin, all over the belly. Pound the pork loin to a ½ - to ¾ inch thickness.
In a food processor fitted with a metal blade, pulse together the garlic, rosemary, sage, bay leaf, juniper berries, 1 teaspoon salt, the pepper, olive oil, and lemon juice until the herb mixture forms a paste.
Using the jagged edge of a meat mallet, pound the belly skin all over for 3 minutes to tenderize it; this will help crisp the skin when roasted. Flip over and season the belly and the flattened loin with the remaining 2 teaspoons of salt. Place the loin lengthwise down the center of the checkerboard side of the belly. Spread the herb paste evenly on top of the loin ( *Leo was right you put the herb paste on the loin.) To form the porchetta log, start at the short end, and use both hands to roll the belly and loin away from you around the herb paste to form a log.
Secure the roll tightly with kitchen twine in at least 4 places. Wrap in plastic and refrigerate for 24 hours.
About 2 hours before roasting, take the por-chetta out of the refrigerator and remove the plas-tic wrap. Let it sit on the counter to come to room temperature.
Preheat the oven to 500°F.
Place the porchetta on a rack in a roasting pan and roast for 40 minutes. After 40 minutes, reduce the heat to 325°F and continue roasting for 2 hours, until an instant-read thermometer inserted into the center of the meat reads 145°F. Rotate the pan and turn the porchetta occasionally to cook evenly. If the skin is not a deep brown color and crispy after this time, return the oven to 500°F and roast it for an additional 10 minutes.
Let the porchetta rest at room temperature for 30 minutes. Remove the twine and, using a serrated knife, cut it into ½-inch-thick slices. Serve warm or at room temperature.
----
Chapters:
0:00 - Introduction
0:40 - How to Prepare Pork Loin
01:20 - How to Make the Filling
03:32 - How to Prepare the Pork
05:23 - Annettes Top Tip: How to stop 'pig flying'
07:39 - How to Roll the Meat
09:00 - Into the oven
11:10 - How to Slice and Serve
11:26 - Taste Test
#cookingvideo #italy #streetfood
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Chef Billy Parisi has an incredible recipe for Bolognese! This is only half the ingredients & less than half the cook time 🤦🏼♀️
Thankyou I'm definitely looking forward to that sandwich . Yummy 😋
How about a follow up video on the sandwich Annette makes from the Porchetta!?
This is insane production quality and presentation for such a small channel. Wow
Wrong , so wrong
Looks delicious - I will definitely try to make over Xmas .. thanks for candied peel demo! Take care x
Leo saying he’s a gold digger 😂 🤌
I need a Leo in my kitchen, how do I get one ????😅
A lovely memory of Frank. It must be devastating for you and your family to endure the pain of his sudden passing. RIP Frank.
❤ Frank. So sorry for your loss Annette.
I am so profoundly sorry for the loss of Frank. I cannot think of anything more traumatic than a sudden, unexpected loss. I know you will cherish these memories, and having these silly adventures together will be such a blessing for your children to have for the future. Wishing you peace and healing during this time of grief.
RIP Frank! He must of been a champion of of patience being married to you Annette, lol. Sorry for your loss, it must be devastating you & family. Kirk
❤Frank
Thank you so much for sharing. I enjoy watching all your videos and especially this one with your husband. I am so sorry for your loss. I hope you can take comfort in all your memories. I look forward to seeing more of you on TH-cam. 🙏🙏🙏
We're gonna have to keep a close eye on your number of mushroom deliveries!
I know right? LOL
"he could rape and kill me"? the actual fuck?!
One of my favorite desserts. Definitely making this !! Love your personality and sense of humor 😊 Awesome video❤
Thank you! Thank you! Thank you Annette (and leo) finally a easy recipe that turned out perfect for me❤ I have watched all your videos and will be making them all❤
Love that. You are Welcome and thanks for watching!
So yum Annette and Leo! Bringing back fond memories of being with you last year! Entertaining vegetarian neighbors soon! Thanks for the great ideas! Big hugs!
I love your fun cooking style, not serious yet delicious, going to make this dish, Thank you ❤
Thanks I think you will love this recipe!
Can't wait to try this Yummy 😋
Yummy 😋 Love watching you 2, true match, really enjoy how you interact. ❤😊🎉
I am gonna looove this channel!
Annette I bet that would be great with goat cheese? As is sounds good. Cheers Kirk
I can see it now - "The Toilets of La Fortezza" :) (Also, just got the Cocktails book - Awesome Compliment to the Cookbook!)
Now there's a fun idea LOL, thanks for the support
What a fun time you guys had in that filming day, you were on a roll. OK how can you work something like the cleaning lady videos into what you guys do? Good question. Maybe you can get new ideas from all the retreat attendees. "Today we are cleaning inside our refrigerator and polishing the door handle, and then scraping off caked food on the Lacanche and polishing it to a shine!"
hmmm maybe so, thanks for the suggestions.
Love your Chanel, but the audio is really bad. Hard to understand. Grazie mille ciao franco
hmmm we have not had that complaint before. Stephen does a great job with sound I wonder whats going on?
Looks fantastic!
I'm definitely trying this recipe. Looks yummy 😋 Thankyou for sharing ❤
Ciao Annette, I had never heard of these tacos of Italy, what a great idea! And never heard of Leo liking anything either, he has now admitted liking stracchino cheese on video, so we have two firsts in one! Cheers
Looks delicious , I going to make the Italian taco for my next party. Thank you for sharing.
Annette i would have thought u would have a fancy manual espresso machine that produces crema. no wonder u never feel satisfied from the shots made with automatic. we need an episode on espresso when you get one!!
Mmm, love some Focaccia! Cheers Kirk
Oh god. How annoying is the white lady
Looks good, I’ll have to try it! Thx Annette & Leo. Cheers Kirk
I think you will find it... google?
Giacomo cracks me up, he's hilarious 🤣😁
Intertesting to learn how the testaroli are cooked in those heavy skillets suspended by wires and hinges! Some of this at the castle seems I've seen it before. Oh yes, in Aulla of course, it goes without saying, you get it there. LOL & Ciao
Hi Annete! great and fun video...don't argue w Leo,we love him too!!
He's Italian it's not arguing, it's just chatting LOL thanks for watching.
Love your new channel! We'll be here every Monday!!
Was that a string bikini under that apron? Haha. That steak looked aaamaazing! Drool worthy! Cheers Kirk
It's a classic interaction --"Any tips?" --"No, no tips..." "You just do it the right way, obviously" In other words, you're gonna have to ask exactly the right detailed question or you won't find out anything! Annette how come this channel isn't getting more exposure on your main channel so you can get more subs here? It's fun stuff with you and Leo. Cheers
it will eventually roll out and get more subscribers. We are not worried. Thanks for the support as always. Have a great day.
Brava! Looking forward to this new channel!
Thanks so much for watching. x
The butter situation in the first part was fun 😊 and after that, it calmed down and got well behaved! Leo would throw in some curve balls. Cheers
😂
Awesome! My wife and I came upon your primary channel, and we immediately bought "At the Table of La Fortezza". We have been having so much fun having cooking nights with friends here in Houston, and dreaming of homes in Italy. Thank you so much for all you do!
Oh that's so nice. Thanks so much. x