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Porchetta advice

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Porchetta advice

Nyleve | Jul 30, 2008 01:16 PM

I've been invited to what my friend is calling An Italian Lunch. She has the idea to set up long tables, covered in red and white checkered cloths, outside on her beautiful property where we would spend an afternoon eating until we can't eat anymore. This sounds wonderful. I've already committed to bringing all the bread - having become completely obsessed with my 5-Minute-A-Day Artisan Bread. I also think I want to make porchetta. I've hunted down a couple of recipes. The Zuni one looks wonderful and gets a lot of good comments here, but there's also one by Batali that seems interesting. The Batali one starts with a large boneless pork loin that you stuff with an almost sausage mixture, then roast. Although the Zuni recipe looks fabulous, the Batali one seems much more convenient in that it's easy to slice and can be served at room temperature. Does anyone have experience with this last one? Comments? Suggestions?

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