Porchetta comes with a variety of fillings, from the classic Roman stuffing of fresh herbs to more contemporary fillings such as chilli. Whatever you go for this succulent joint promises excellent eating quality and a really attractive centrepiece: Perfect for dinner parties!
Pre heat your oven to 200°C, remove the packaging from
porchetta, and rub dry and massage in to the skin some olive oil
and fine salt.
Next, place on a trivet in a roasting tray (base of diced
onion, carrot, celery, or celeriac is my preferred choice), and
simply cook for approximately 35 minutes a kilo until crisp and
Make sure the core temperature is no less than 70°C before
To make your gravy drain the excess fat from the tray with
vegetables, pour over 500 ml ready made essential cuisine veal
Bring to the boil and then pass through a fine sieve into a
saucepan and reduce until slightly syrupy, thicken slightly with a
tablespoon of cornflour mixed with some cold water, whisking
continuously before passing through again then serving.
Leave the porchetta to rest for 20 minutes or so before carving
into thick cut medallions and serving with a selection of seasonal
vegetables and maybe a rich gratin dauphinoise. Mustard on the side
is also a must!