Recipes Index


02-June-2020 17:22
in Roasts
by Georgina Ingham

As Nigella rightly points out, "you can just carve [porchetta] and eat it more sedately with knife and fork, but for the echt experience, pretty well unbeatable, you need to taste this aromatic, slow-cooked pork in sandwich form at least once". But, I do love porchetta eaten in 'Sunday Roast' style with braised fennel and dark leafy greens such as savoy cabbage or kale and a light gravy made from the juices and some white wine, reduced and given a glossy sheen with a dot of butter.

More Food For Thought

Foodies100 Index of UK Food Blogs
Buy me a coffeeBuy me a coffee

my foodgawker gallery