Porchetta is one of the most traditional dishes of the Roman cuisine, a savory masterpiece of wrapped pork belly or shoulder, generously infused with aromatic garlic and herbs perfect for the special occasions and holidays.
While crafting porchetta demands an extensive investment of time, typically taking around 5 to 6 hours for meticulous preparation and slow cooking, we've taken the liberty of sparing you the effort. Our pre-cooked Porchetta Romana simplifies the process, requiring just a brief 30-minute stint in the oven to achieve perfection!
In this culinary adventure, Chef Luca Manfe presents Porchetta Romana alongside mashed sweet potatoes and brussels sprouts paired with crispy guanciale. To elevate the ensemble and impart a refreshing contrast to the rich and robust porchetta flavors, a zesty salsa verde takes center stage. Crafted from a blend of vibrant parsley, anchovies, garlic, and a hint of vinegar, this sauce adds a burst of brightness to every savory bite.
Time of Preparation: 1 hour
Time of Cooking: 45 min
Doses for: 4 people
4 slices Porchetta Romana(1 inch thick)
1 lb brussels sprouts (washed and halved)
4 x ½ inch guanciale, cut in ½ inch strips
1 tablespoon dried oregano
½ cup beef stock
2 lbs sweet potatoes
4 tablespoons butter
½ cup cream
2 bunches parsley
2 tablespoon dill
2 garlic cloves
1 tablespoons prosecco wine vinegar
¼ cup water
3 tablespoons Biancolilla Evo
Salt & Pepper to taste
1.Take the porchetta out of the plastic and leave it on a baking rack at room temperature while you prep the rest of the ingredients.
2.Turn the oven on at 350F.
3. Peel the sweet potatoes, roughly chop them, and put them in a saucepan with a pinch of salt, covered with water.
4.Bring to a boil and cook until very tender, around 20 mins.
5. When the potatoes are soft, strain them from the water and put them back on the hot pan. Add the butter and the warm cream and mash until smooth. Season with salt and pepper.
6.Slice the guanciale in ½ inch strips and cut each strips on the short side in smaller strips.
7.Cook on low heat to render the fat and to get the guanciale crispy and golden brown.
8. Prepare the brussels sprouts by washing them and cutting in half. Season with salt, pepper, the oregano and a drizzle of olive oil.
9. Remove the crispy guanciale from the pan, turn the heat on high and add the brussels sprouts. Cook on the flat side for 5 mins then add the stock and cook for 5 mins more.
10.For the salsa verde combine parsley, dill, garlic, vinegar and the ½ cup pf water with a few ice cubes in a blender. Blend until smooth, then slowly add the olive oil to emulsify. Keep in the fridge.
11.Cook the porchetta in the oven for 30 minutes at 350F. Then cook for 5 minutes on low broil to get the skin crispy. Serve right away.
12.Serve a thick slice of porchetta per person, some sweet potatoes with brussels sprouts topped with the crispy guanciale. Finish with a generous drizzle of salsa verde.
13. Buon appetito!
