Spectacular porchetta: how to prepare this tasty lard dish
While in Ukraine lard is eaten on its own with onions and bread, pickled or made into spread, in Italy, this product is used to make a real culinary masterpiece called porchetta. This is a roll of high-quality lard, which is wrapped in a large amount of filling and spices. The dish is served with two types of sauce.
Famous Ukrainian chef Yevhen Klopotenko told us how to cook delicious porchetta on his website.
Quality lard.
Ingredients:
- lard - 2 kg
- pitted olives - 100 g
- walnuts - 100 g
- pickled green peppers - 3-4 pcs
- dry oregano - 1 pack
- garlic - 6 cloves
- grain mustard - 4 tbsp
- onion - 1 pc
- parsley - 1 bunch
- sunflower oil - 150 ml
- lemon juice - 1/2
- bread crust (white or French baguette) - 1 pc
- balsamic vinegar - 3 tbsp
- salt - to taste
Chopping the filling.
Method of preparation:
1. Chop the olives and nuts.
2. Put the filling in a bowl.
Rubbing spices into the lard.
3. Put the lard on the surface with the skin side down.
4. Rub with salt and oregano.
Rolling up.
5. Spread the filling evenly, leaving a little space around the edges.
6. Cut three cloves of garlic in half and add to the filling.
7. Add pickled peppers.
8. Lubricate with mustard.
Securing with a thread.
9. Roll up and tie it with culinary thread on all sides.
10. Grease a baking dish with olive oil and put the roll in it.
Dill.
11. Add the remaining garlic and onion.
12. Bake at 190 degrees for 1.5 hours.
Making sauce.
13. Prepare the sauce: rinse the parsley well and remove tops.
14. Cut into several pieces and put into a blender bowl.
15. Add oil, 2 cloves of garlic and bread crust.
16. Squeeze the juice from half a lemon and add salt.
Serving.
17. Beat everything until it's smooth.
18. To make the second sauce, stew 3 tbsp of mustard with balsamic vinegar (3 tbsp) in a preheated frying pan for 2-3 minutes. The vinegar should evaporate.
19. Cut the roll into pieces and serve with the sauces.
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