Porchetta with Roasted Fingerlings

Name: Porchetta with Roasted Fingerlings
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 10
Cuisine: Global
Ingredients: 10 bay leaves; 2 pints Brussels sprouts, halved; 2 larges carrots, peeled and cut into 1/2-inch dice; 2 ribs celery, cut into 1/2-inch dice; 1 celery root, cut in 1/2-inch dice; 2 liters chicken stock; 1 bottle dry white wine; 454 grams fingerling potatoes, cut lengthwise; 1 bunch fresh rosemary, leaves finely chopped; 1 bunch fresh sage, leaves finely chopped; 10 garlic cloves, smashed; 20 garlic cloves, thinly sliced; 10 servings Kosher salt; 10 servings Kosher salt and freshly ground black pepper; 10 servings Extra-virgin olive oil; 2 larges Spanish onions, diced; 1 picnic shoulder of pork with the skin, bone removed; 1 Tbsp crushed red pepper flakes; 1 bundle fresh thyme

Porchetta with Roasted Fingerlings requires about 4 hours and 35 minutes from start to finish. One portion of this dish contains about 33g of protein, 25g of fat, and a total of 557 calories. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 10. If you have onions, brussels sprouts, fingerling potatoes, and a few other ingredients on hand, you can make it. It works well as a rather pricey main course. It is a good option if you're following a gluten free and dairy free diet. If you like this recipe, take a look at these similar recipes: Roasted Fingerlings with Pesto, Roasted Porchetta, and Roasted Porchetta.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Combine the rosemary, sage, garlic and crushed red pepper in a small bowl.

Ingredients you will need

Red Pepper Flakes

Rosemary

Garlic

Sage

Equipment you will use

Bowl

Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork shoulder (be sure to get it into every nook and cranny).

Ingredients you will need

Pork Shoulder

Olive Oil

Pork

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Cutting Board

Sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Roll the pork and tie tightly with butcher's twine.

Ingredients you will need

Pork

Roll

Equipment you will use

Kitchen Twine

In a large roasting pan, combine all the vegetables and wine. Season with salt, to taste, and add the thyme and bay leaves. Nestle the pork on the vegetables. Rub the top of the pork with oil and put in the oven. Roast for 30 to 40 minutes until the skin starts to brown and becomes crispy.

Ingredients you will need

Bay Leaves

Vegetable

Thyme

Pork

Salt

Wine

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Oven

Brush the skin with the pan juices and add some of the chicken stock on and around the pork. Roast for another 3 to 3 1/2 hours, basting the skin occasionally and adding more chicken stock to keep pan moist. If the skin becomes too dark, tent with aluminum foil and remove the foil during the last 30 minutes of cooking time.

Ingredients you will need

Chicken Stock

Pork

Equipment you will use

Aluminum Foil

Frying Pan

Remove the pork from the pan to a cutting board and discard the string.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Frying Pan

Let rest for about 15 minutes.

Cut the crispy skin from the meat and cut into pieces. Slice the meat. To serve, arrange some of the vegetables from the pan, drenched in juices, onto each serving plate and put slices of meat on top.

Ingredients you will need

Vegetable

Meat