top of page
da8041ni

Umbrian cuisine: Perugia

RICETTA PORCHETTA

INGREDIENTS: Porchetta from milk 8-10 kg

• Fennel 70 g

• 2 sprigs rosemary

• Extra virgin olive oil 2 dl • Garlic 5 cloves

• Salt to taste. • Pepper as needed.




METHOD: Clean the suckling pig, bone it and empty it eliminating any excess fat that may be present. Finely chop the wild fennel, garlic and rosemary needles together, add salt and pepper, mix thoroughly. Fill the inside of the porchetta with the prepared dough, then close it and tie it to prevent it from opening, pierce it with a knife to prevent the crust from swelling, grease it with extra virgin olive oil and cook it in a preheated oven at 150 ° C for about 2 and a half hours. when the rind has become crisp, cover the porchetta with a sheet of vegetable paper. Place the porchetta on a wooden cutting board, carefully release it from the skewer and serve, as you like, both hot and cold.


1 visualizzazione0 commenti

Post recenti

Mostra tutti

Comments


bottom of page