So back in NYC and the weather is finally turning… i cant tell you how amazing it is to be out on a spring day with so much energy in the air.
On friday i got back from the first part of the #Dudefood book tour and have a bit of free time up my sleeve. Considering the publishing team and I have been so busy we still haven’t sat down to a home cooked meal tougher yet… and we all know how much I appreciate cooking for family. So with the lovely help of my editor Emily, and when i say help i mean I am helping her, we are going to put on a spread fit for any Sunday wherever you are around the world… a roast… the theme Italian 😉
We are going to begin with amazing anti pasti… as any italian meal should (as was well supported by the book i am currently reading “My Italy”) we will have beautiful breads, cheeses and meats and ONLY olive oil… no balsamic… apparently this is seen as disrespecting traditional italian cuisine.
I am definitely fitting in with NYC life and feel with the dominance of porchetta so a shoulder it is 🙂 with the pan-wine juices some fingerling potatoes and a beautiful apple and fennel salad it speaks everything home to me. Mi piace cucinare casalinga- I love cooking of the house… eg. i like cooking homestyle= #Winning hahaha
But of course not only is there Italian wine in a beautiful Chianti, but we can’t go passed a lovely dessert and a rhubarb semifreddo speaks everything… #ComeAtMe!!!
Why am i teasing you with all this? Well of course I love talking food and no doubt in some way I am giving you some ideas, but more importantly you all know my passion for bringing people together and food is my tool to do so… If I could make at least one of you either smile, or mouth water-perhaps both I feel accomplished. I couldn’t think of a better way to celebrate a book launch with my family than a lovely homestyle italian sunday afternoon get together in NYC…
And yes the Porchetta recipe is below… that would just be too mean, Peace and love my friends
Porchetta of awesomeness!!
- 2.5-3kg (7-8) Pounds bone in Pork Shoulder
- 1 Tbsp Fennel Seeds
- 3 Sprigs of Rosemary, finely chopped
- 4 leaves of Sage finely Chopped
- 4 Cloves of Garlic
- 2 Tbsp Salt
- 1 Tbsp Pepper
- 2 Glugs of Olive oil or 1/3 Cup
- Score the fat of the shoulder in a criss-cross fashion making sure not to pierce the flesh
- In a mortar and pestle or food processor combine the the the rest of the ingredients except the salt, pepper and oil… it should resemble one wicked paste
- Rub the contents of the paste all over the flesh of the pork (being careful to avoid the skin) and place in a marinading dish. Liberally sprinkle with salt and pepper all over (especially the skin), cover with plastic wrap and place in the fridge over night
- Preheat your oven to the hottest it can go, remove your pork from the fridge and bring to room temperature, allow 30 minutes
- Pop your pork in the oven and cook for 30 minutes (until skin is seriously crunchy) before turning heat to 150 degrees C (300 degrees F) and cooking for a further 3-4 hours or until a thermometer inserted into the thickest part of the meat reaches 70 degrees C (160 F.).
- Allow to rest for 15-20 minutes where its internal state will continue to cook and gain extra flavour 🙂
- To Serve slice across the grain beginning from the end furthest from the bone. Enjoy with your favourite sides… we did an apple and fennel salad and fingerling potatoes 😉