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Snake River Farms Porchetta with Signorello Vineyards 2004 Estate SyrahMassi brings his authentic Northern Italian cuisine to various Napa Valley wineries offering catering services, kitchen management and culinary classes. He will be opening his first US restaurant, Riva Cucina, in March 2007 in Berkeley, CA. Ingredients: 1 Pork loin boned; ½ cup of roasted garlic; 1 bunch of rosemary; 1 bunch of thyme; 1 bunch of sage; ½ lb. Pancetta Arrotolata; 1 cup kosher salt; ½ cup whole black pepper; Twine. Steps: 1. Chop the herbs with salt and whole black pepper and set aside. 2. Cut the garlic and sauté it in olive oil until gold in color, set aside to cool down. 3. Open the loin with a sharp knife long wise from left to right not going all the way, then cut again but this time from right to left the thickest part of the meat still without cutting all the way. The result should be a flat and wide pork loin ready to be stuffed. 4. Start sprinkling the chopped herbs, salt and black pepper evenly. Then distribute randomly the roasted garlic. 5. Cover the entire piece of meat with one layer of sliced pancetta. 6. At this point we are ready to roll up the loin and to tie it with twine. 7. Set on a sheet pan with parchment paper on the bottom and roast in preheated oven at 360 degrees for 45-50 minutes. Chef's Notes: This is a traditional Italian dish that can be enjoyed thinly sliced out of the oven and as an appetizer, snack, entrée or conversational dish. Roasting the garlic gives a light caramel taste to the meat and makes the garlic easier to digest. Cin Cin! |
