The Recipes

Porchetta and Roasted Vegetables

This is a recipe I adapted from Anne Burrell - there are really only a few differences, most importantly my decision to use tarragon instead of sage.  I don't know what it is, but I really only like sage around the holidays.  This recipe will easily feed 4-6 people.

Porchetta and Roasted Vegetables


Ingredients:

- 1 4 lb. pork shoulder
- 1 lb. fingerling and small red potatoes, halved
- 2 large carrots, peeled and cut into 1/2-in. pieces
- 2 celery ribs, cut into 1/2-in. pieces
- 1 celery root, peeled and cut into 1/2-in. pieces
- 1 thyme bundle
- 4 bay leaves
- 6 cloves of garlic, lightly smashed
- 1 onion, cut into 1/2-in. pieces
- 1 bottle of dry white wine
- 1 quart of chicken stock
- 2 sprigs of rosemary, leaves stripped and chopped
- 2 sprigs of tarragon, leaves stripped and chopped
- 1 T. of crushed red pepper
- salt
- pepper
- olive oil

Preheat the oven to 450 degrees.

Chop the onion, carrots, celery, and celery root.  Scatter them across the bottom of a roasting pan.  Season them with salt and pepper.  Scatter the bay leaves and full cloves of garlic over the vegetables and nestle the thyme bundle into the pan.

In a small bowl, mix together the rosemary, tarragon, red pepper, and minced garlic.  Season with salt and pepper and whisk in about 1/4 c. of olive oil.

Slice the pork shoulder in half, leaving the end intact so that you have created a thinner piece of pork that opens like a book.  Massage the olive oil mixture all over the inside of the pork and season liberally with salt and pepper.  Tightly roll up the pork and tie the roll to keep its shape using kitchen twine.  Season the outside liberally with salt and pepper.

Nestle the  pork onto the vegetables.  Add the wine and stock to the bottom of the roasting pan.  Transfer the pan to the oven and let it cook for approximately 40-45 minutes; until you see a nice brown crust forming on the roast.  Turn down the temperature to 375 degrees and cook another 3-3 1/2 hours.  Periodically baste the roast with the juices from the pan.

Remove from the oven and let the pork roast rest for at least 20 minutes to allow the juices to redistribute.  Spoon the vegetables onto a platter.  Cut the string from the roast and thinly slice the pork.  Lay the pork on top of the vegetables.