I did a random survey on my foodie friends, acquaintances, chefs even some italians, “What does Porchetta mean to you?”
Some said a pork loin rolled up and roasted with some salt, pepper and garlic. Others didn’t have a clue or said the restaurant chain with the same name!
If visiting a market day in any little village or city in Italy you would find a porchetta stall, serving freshly roasted pork with stuffing. But it is how it is cooked and what it is stuffed with that actually makes it a porchetta. Just because it is pork it can be the only food called porchetta – WRONG. Porchetta actually refers to anything roasted over a WOOD fire with WILD FENNEL. You can make any piece of meat that is porchetta along as you have roasted it in a wood fire oven and stuffed or even marinated or cooked with fennel (preferably wild). So you can actually find rabbit porchetta, duck porchetta etc, etc.
Now in Australia we are in fennel season, and also getting a bit colder, I think it is time to make Coniglio in Porchetta – Rabbit Porchetta or a Porchetta of your choice.
See on lamiciacooking.wordpress.com
I am passionate about Le Marche Region in Italy, follow me to discover it.
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