food for thought

by michelle

porchetta + brussels sprouts

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Here’s some traditional Italian fare.

porchetta3

For the Porchetta you will need a skin-on pork shoulder. Score the skin and fat all over pork. Season the meat well with 1 tablespoon of salt or more, plenty of freshly ground black pepper, crushed dry chilli flakes, some grated lemon zest, plenty of diced garlic and some fresh (if possible) bay leaves. Fennel is also a good match. Drizzle with a little olive oil and massage the seasoning into the meat. Roll the pork, tying with kitchen twine at regular intervals. Cover the pork and refrigerate, preferably overnight. Remove the pork from the fridge 2 hours before cooking and make sure the skin is dry. Rub with a little oil and season with salt. Heat your oven to 230ºC (450ºF). Roast the pork for 35 minutes then reduce the temperature to 165ºC (320ºF) and continue to roast for between 1 to 3 hours (depending on the size of your roast) until a thermometer inserted into the thickest part of the meat reads 65ºC (150ºF). Allow the pork to rest for 15 to 30 minutes before serving.

This recipe for brussels sprouts comes from Leaves from our Tuscan Kitchen by Janet Ross and Michael Waterfield.

Brussel-sprouts-Tuscan-style

Cook 450g (1 lb) of brussels sprouts in boiling salted water until cooked through but not too soft. Drain and set aside. In a large fry-pan heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the brussels sprouts and cook over fierce heat until beginning to brown then add 1-2 tablespoons each of breadcrumbs and grated parmesan. Season with freshly ground black pepper and serve immediately.

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Written by michelle picker

March 29, 2016 at 5:43 am

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