The secret to LFI’s Tuscan Porchetta ** is finocchio mixed with salt, EV olive oil and fresh Rosemary…divine!
Love from Italia’s Roasted Porchetta
8 – 9 lb. pork loin butterflied
1 lb. thinly sliced pancetta
Mix together :
2 teas. Fiore di Finocchio, 1 tbls. kosher salt, 2 teas. black pepper, 1 tbls. red chili flakes, 1tbls. Lemon zest, 1 tbls. Profumo del Chianti seasoning
A large handful of Fresh Rosemary – leaves removed from 4 - 5 sprigs fresh Rosemary
Juice of 1 large lemon – zest used in seasoning mix
Pace di Poggio Etrusco Olive oil
Kosher salt and pepper
Preheat the oven to 500 degrees. Pat the butterflied pork dry. Generously sprinkle the seasoning mix on the meat . Squeeze the juice of the lemon over the seasoning. Sprinkle the Rosemary leaves over and drizzle olive oil over all. Press the mixture into the meat. Tightly roll the meat into a roll. Lay the pancetta slices over the top of the roll. Tightly tie the roll using butcher’s twine at 1 inch intervals. Generously sprinkle the roll with kosher salt and pepper. Place in a foil lined pan. Place in the preheated oven and let roast for 5 minutes. Turn the oven temperature down to 350 degrees and roast for 2 to 2 ½ hours.
After the roast has cooked for 1 hour, lay quartered new potatoes, onions and carrots around the roast and drizzle with a little more oil. Continue to cook for the remaining 1 to 1 ½ hours. Remove from the oven and remove the roast and vegetables from the pan. Stir wine and stock in the drippings, loosening any charred bits. Slice the roast and drizzle the meat and vegetables with the dripping sauce.