Porchetta With Roasted Potatoes Food

ROASTED PORCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
• Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper. Place the butt onto a roasting rack inside of a roasting pan.
• Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice.

PORCHETTA WITH ROASTED FINGERLINGS

Steps:

• Preheat the oven to 450 degrees F.
• To make the porchetta: Combine the rosemary, sage, garlic and crushed red pepper in a small bowl. Mix with enough olive oil until a loose paste has formed. Gently cut the sides of the pork so it opens up like a book and lies flat on your cutting board. Rub the oil mixture all over the inside of the pork shoulder (be sure to get it into every nook and cranny). Sprinkle generously with salt and pepper. Roll the pork and tie tightly with butcher's twine.
• In a large roasting pan, combine all the vegetables and wine. Season with salt, to taste, and add the thyme and bay leaves. Nestle the pork on the vegetables. Rub the top of the pork with oil and put in the oven. Roast for 30 to 40 minutes until the skin starts to brown and becomes crispy.
• Brush the skin with the pan juices and add some of the chicken stock on and around the pork. Roast for another 3 to 3 1/2 hours, basting the skin occasionally and adding more chicken stock to keep pan moist. If the skin becomes too dark, tent with aluminum foil and remove the foil during the last 30 minutes of cooking time.
• Remove the pork from the pan to a cutting board and discard the string. Let rest for about 15 minutes. Cut the crispy skin from the meat and cut into pieces. Slice the meat. To serve, arrange some of the vegetables from the pan, drenched in juices, onto each serving plate and put slices of meat on top. Garnish with piece of crispy skin and serve.
• Call yourself a "superstar" and eat leftovers the next day.

PORCHETTA-SPICED ROASTED POTATOES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
• Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
• Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
• Transfer potatoes to a serving platter and garnish with parsley. Serve warm.