Home Cooking 6

Zuni's Mock Porchetta, with a slight twist

Deenso | Feb 13, 200602:53 PM

I cooked for a family reunion this weekend - 20 of us for a garlic-laden buffet dinner - and decided to try recipes I'd never served any of them before. With all the posts about the Zuni Cafe's Mock Porchetta, I was intrigued, so gave it a shot as one of my two meat courses. However, I used two 4-pound boneless pork loins, rather than the cut called for in the recipe (boneless pork shoulder butt roast). I had the butcher butterfly both roasts and that made it really easy for me to slather on the herb paste and then reroll and tie up. I followed the recipe closely, except for the different cut of meat, and roasted the two pork loins and about 4 or 5 pounds of veggies (carrots, fingerling potatoes, turnips, onions) in a huge roaster. It turned out perfectly and I was able to slice beautiful rounds of pork for presentation. No veins of fat, no gristle, no waste.

And no left-overs, either, dammit! My family has a lot of good eaters! The other meat course was Chicken with 40 Cloves of Garlic, per the recipe from Chez Tante Paulette in Patricia Wells' book. Of course, in this case, it was three cut-up chickens with 120 cloves of garlic. And not a single piece left for Sunday snacking.

One other dish that people seemed to like a lot was Farfalle with Bacon and Endives, which I'd found in Food & Wine magazine a couple of years ago but had never tried. This one was a definite keeper, with a peppy addition of grated lemon zest.

Anyway, just wanted to add my thanks to whomever it was that originally posted the recipe for the Mock Porchetta. Good call!

Link: http://www.foodandwine.com/recipes/fa...

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