Jeff Mauro's Easier Porchetta | The Kitchen | Food Network скачать в хорошем качестве

Jeff Mauro's Easier Porchetta | The Kitchen | Food Network

Jeff turns an Italian classic into an easy weeknight dinner using pork shoulder, anchovies, giardiniera and plenty of herbs! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3HRVFZA Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Easier Porchetta RECIPE COURTESY OF JEFF MAURO Level: Intermediate Total: 6 hr (includes resting time) Active: 45 min Yield: 6 to 8 servings Ingredients 6 garlic cloves 1/4 cup fresh oregano leaves 1/4 cup fresh parsley leaves, more for garnish 2 tablespoons fresh thyme leaves 2 tablespoons chopped fresh sage leaves 2 to 4 jarred anchovies 1/2 cup mild giardiniera, drained 1 tablespoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste Zest and juice of 1 lemon 1/4 cup extra virgin olive oil 1 (4 to 5 pound) boneless pork shoulder, fat cap intact Lemon wedges, for garnish Directions Special equipment: butcher's twine Preheat the oven to 275 degrees F. To make the rub, put the garlic in the food processor and pulse to get it started. Add the oregano, parsley, thyme, sage, anchovies, and giardiniera, salt and pepper, lemon zest and juice. Pulse together. Add the oil and pulse some more until it forms a paste. To butterfly your pork, place the meat fat cap side down on your cutting board. Using a super sharp knife, slice the pork lengthwise parallel to the counter, starting about an inch above the fat cap. Slice along the meat so that it unrolls as you cut along. Try to cut it so that the meat touching the counter as it unrolls is uniformly thick. Make smaller slashes in any thicker spots. Season the pork with salt and pepper. Rub the herb-anchovy mixture all over the inside of the pork. Roll it up and, using butcher's twine, tie it very tightly about every two inches. Score any visible fat in a crosshatch pattern and season the outside with salt and pepper. Place the pork onto a roasting rack in a roasting pan, fat cap side facing up. Pour 1 cup of water in the bottom of the pan to keep the drippings from burning. Roast until super fork tender and "pullable" and the internal temp registers 200 degrees F, about 4 1/2 to 5 hours. Take out and let rest for at least 20 minutes. Pour the liquid and renderings from the roasting pan into a small saucepan and simmer over medium heat until slightly reduced. Season to taste. Either pull or carve the roast—your preference. I like to carve it so you can see the stuffed interior. Place on a platter, garnish with plenty of parsley, and serve with the pan sauce and fresh lemon wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #JeffMauro #TheKitchen #FoodNetwork #EasierPorchetta Jeff Mauro's Easier Porchetta ​| The Kitchen | Food Network    • Jeff Mauro's Easier Porchetta | The Kitche...