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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

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Porchetta, which originated in Umbria but is now more strongly associated with Lazio and more especially Rome, is one of the most spectacular of the Italian pork specialities. This rather special dish consists of a whole boned pig, weighing 30-40 kg (65-90 lb) which is stuffed with its own offal, like the liver, heart and lungs, which have been sliced and sautéed in oil and seasoned with garlic and herbs like bay and rosemary. The pig is then roasted on a spit over a wood fire or baked in a wood-fired oven for 4 to 5 hours, or until the skin is a red-brown and wonderfully crispy. It often forms the centrepiece of local festivities and slices of it are sold from little roadside stands.

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