Porchetta with salsa verde
This is a more manageable version of a whole porchetta, and is great to get in the oven on the morning of eating - your house will smell amazing for it. A great festive treat, it would make a perfect Hogmanay supper.
SERVES 6 WITH LEFTOVERS PREP 40 MINS | COOK 6 HRS MORE EFFORT
- 2kg pork loin with belly attached
- 200g carrots, halved lengthways
- 200g leeks, cut into 5cm chunks
- 2 celery sticks, cut into 5cm chunks
- 100ml white wine
STUFFING
- olive oil, for frying and drizzling
- 2 large red onions, finely chopped
- 5g sage leaves, finely chopped
- 1 apple, peeled, cored and grated
- 100g smoked streaky bacon, finely chopped
- 20g chives, finely sliced
- 4 garlic cloves, minced
- 100g sourdough
- 3 tbsp white wine
- 3 tbsp vin santo dessert wine
SALSA VERDE
This story is from the December 2022 edition of Olive.
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This story is from the December 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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