Porchetta alla Reatina (Pork butt Roast, Cooked in the style of Rieti)

Porchetta alla Reatina ( Pork butt roast, Cooked in the style of Rieti)

by Sunday At the Giacometti's on Thursday, July 14, 2011 at 4:17pm
This is the closest thing to being in Rieti, a small city near Rome~ where they specialize in making such delicious porchetta. The smell of Fennel is so inviting~The flavor will consume you~leave you wanting another plate full of this wonderful porchetta~Traditionally, the whole side of a pig is roasted to perfection with fresh, wild fennel.
One 5 pound butt roast bone-in
Mortar and pestle
5 cloves of garlic, peeled and crushed
2 tablespoons olive oil
2 tablespoons of fennel seed, roasted in a pan on low for 3-5 minutes until your seeds are roasted and you can smell the fennel~
In a flat roasting pan enough to accommodate the entire roast, place one tablespoon of olive oil onto the bottom of the pan and spread evenly with paper towel.
In a mortar in pestle carefully grind the roasted fennel seeds, garilic and remaining olive oil, until it forms a paste. Carefully rub your roast on all sides with mixture. Add one tablespoon salt and pepper all over your roast, carefully to evenly distribute.
Place in a preheated 450 degree oven for 30 minutes on bake. At this point add 1/2 cup of white wine~slowly and carefully basting your roast.
Then, turn the heat down to 300/bake and cook uncovered for approximately 3 hours 15 minutes.
Remove from oven and cover loosely with foil until ready to carve and serve.
Serve with Oven roasted Rosemary potatoes and a wonderful Sangiovese~or a silky Pinot Noir
Special note: Let rest at least 15 minutes before carving and serving~
Buon Appetito~ Enjoy~


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