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ISO: ISO Charlie, Just made your recipe for Lentil, Escarole and Sausage Soup and boy it is Delicious
- Thread starter gayr
- Start date
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I don't know why I posted it but didn't post it but here it is REC: Arista all Porchetta...
ARISTA ALLA PORCHETTA
Serving Size: 6
Ingredients:
4 lbs. boneless pork loin, (1/2 loin)
4 tablespoons virgin olive oil, plus
4 tablespoons virgin olive oil
1 medium red onion, thinly sliced plus
4 red onions, cut in halves
1 fennel bulb, thinly sliced, leave
2 lbs. chopped pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 cloves garlic, thinly sliced
3 eggs
Directions:
1. Preheat oven to 425 degrees F.
2. Butterfly pork loin to become a sheet l-inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
3. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add sliced onions and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.
4. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Slice into I inch thick pieces and serve with Scafata (see recipe).
Serving Ideas : Serve with Scafata
ARISTA ALLA PORCHETTA
Serving Size: 6
Ingredients:
4 lbs. boneless pork loin, (1/2 loin)
4 tablespoons virgin olive oil, plus
4 tablespoons virgin olive oil
1 medium red onion, thinly sliced plus
4 red onions, cut in halves
1 fennel bulb, thinly sliced, leave
2 lbs. chopped pork shoulder
2 tablespoons fennel seeds
2 tablespoons freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 cloves garlic, thinly sliced
3 eggs
Directions:
1. Preheat oven to 425 degrees F.
2. Butterfly pork loin to become a sheet l-inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
3. In a 12 to 14 inch saute pan, heat olive oil until smoking. Add sliced onions and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.
4. Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Slice into I inch thick pieces and serve with Scafata (see recipe).
Serving Ideas : Serve with Scafata
Now I know--because the pork is served with this REC: Scafata of Lima Beans & ESCAROLE...
Scafata Of Lima Beans And Escarole
Serving Size: 6
Ingredients:
4 tablespoons virgin olive oil
4 ounces pancetta, chopped into 1/8-inc
1/2 medium Spanish onion, thinly sliced
1 teaspoon dried hot red pepper flakes
1 lb. shelled fresh lima beans or 1/2 pound soak
1/2 bunch escarole, cut into 1/2 inch ri
1/2 cup Basic Tomato Sauce, (See Recipe)
1 tablespoon freshly ground black pepper
Directions:
In a 12 to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole, tomato sauce and pepper and cook until wilted and soft. Serve immediately.
Scafata Of Lima Beans And Escarole
Serving Size: 6
Ingredients:
4 tablespoons virgin olive oil
4 ounces pancetta, chopped into 1/8-inc
1/2 medium Spanish onion, thinly sliced
1 teaspoon dried hot red pepper flakes
1 lb. shelled fresh lima beans or 1/2 pound soak
1/2 bunch escarole, cut into 1/2 inch ri
1/2 cup Basic Tomato Sauce, (See Recipe)
1 tablespoon freshly ground black pepper
Directions:
In a 12 to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole, tomato sauce and pepper and cook until wilted and soft. Serve immediately.