Roasted Porchetta + Winter Panzanella
Porchetta
Recipe courtesy of Tiffani Thiessen
Ingredients
- 12 large leaves sage
- 3 sprigs rosemary, leaves removed
- 3 sprigs thyme, leaves removed
- 2 sprigs oregano, leaves removed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons toasted fennel seeds
- 2 teaspoons sugar
- 1 teaspoon crushed red pepper flakes
- Zest of 1 lemon
- 2 to 3 pound boneless, skin on pork belly
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 small yellow onions, thinly sliced
Directions
In a food processor, combine the sage, rosemary, thyme, oregano, olive oil, fennel seeds, sugar, red pepper flakes and lemon zest. Pulse until the ingredients become thick paste. Set aside.
Score the skin of the pork belly with a sharp knife every 1-inch across the belly. Turn the belly 90 degrees and score in the opposite direction so there is a diamond shape on the belly. Turn the belly over and use a pairing knife, to make 1/2-inch inserts into the meat of the belly. Season both sides of the pork generously with salt and pepper.
Put the pork belly skin side down on a work surface and spread the herb mixture evenly over the top. Roll the pork belly into a log. Using kitchen twine, tightly tie the pork belly every 1-inch to secure. Cover the pork belly with plastic wrap and refrigerate overnight.
Preheat oven to 400 degrees F.
Place the onions on a baking sheet and put the pork belly on top of the onions. Pour enough water in the pan to coat the bottom of the pan. Roast the pork in the oven for 1 hour, rotating the pan half way through roasting. The pork belly should get a deep golden brown color on top of the skin.
Turn the oven down to 300 degrees F and roast an additional 2 hours and 15 minutes. Check the belly every 30 minutes to make sure there is still water in the pan, adding more water as needed.
The pork belly is done when it is tender when a pairing knife is inserted into the center and it is a deep golden brown all around and an instant-read thermometer registers between 160-170 degrees.
Transfer the pork belly to a cutting board and let rest for 20 minutes. Remove the twine and, using a serrated knife, cut into 1/2 inch thick rounds. Serve immediately.
Serves 4
Winter Panzanella
Recipe courtesy of Tiffani Thiessen
Ingredients
- 3 parsnips, peeled and cut into 1/4-inch rings on the bias
- 1 large red beet, peeled and cut into 1/4-inch wedges
- 2 persimmons, core removed and sliced into wedges
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
- 4 cups cubed bread
- 2 cups red kale, torn into 1/2-inch pieces
- 2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 4-ounces brie, broken into 1/2-inch pieces
Directions
Preheat oven to 425 degrees F.
Toss parsnips, beets and persimmons with 3 tablespoons olive oil, salt and pepper. Roast for 25-30 minutes or until the vegetables are tender and caramelize.
On another sheet tray, toss the bread with 2 tablespoons olive oil, salt and pepper. Toast in the oven for 10 minutes or until bread is lightly toasted. Remove from oven and let cool.
In a medium bowl, toss torn kale and 1 tablespoon of olive oil and massage gently till kale is slightly softened. Set aside.
In a small bowl whisk together shallots, mustard and red wine vinegar until combined. Slowly whisk in the remaining olive oil until the dressing is emulsified.
When ready to serve, combine the roasted vegetables, kale and bread in a large bowl. Drizzle with the vinaigrette and lightly toss. Garnish with the torn brie and serve.
Serves 4
Photography by Rebecca Sanabria