Porchetta and more...

Today I will be making an easy and flavourful recipe for Porchetta from my cookbook Per La Famiglia
on CTV Kitchener News at Noon. This is an example of the delicious food that will be available at this year's Festival Italiano in Guelph at the Italian Canadian Club. This year the club celebrates the festival's return with plenty of music, food and games that the family will love! I will be there on Satuday doing some cooking demonstrations and taking part in the Celebrity Cheese Roll. For full details and the schedule of who will be there and what is going on check out www.italiancanadianclubguelph.ca Hope to see you there!

Porchetta

Traditionally, in parts of Italy, the porchetta is a suckling pig that is cooked on a spit over an open fire and then sliced up and sold on street corners in buns for an absolute tasty lunch or snack. You can also roast the pork with potatoes underneath to absorb all its’ delicious juices. Perfect for any special occasion dinner. We served porchetta and pork roast for all my kids baptisms, it has become a tradition to share that delicious flavour for other occasions now too, sometimes I think just for the leftover sandwiches!

1 boneless pork loin roast (about 4 lbs/2 kgs)

1/2 cup (125 mL) chopped fresh Italian parsley

4 cloves garlic, minced

4 large fresh sage leaves, minced

2 tbsp (25 mL) minced fresh basil leaves

2 tbsp (25 mL) grated Romano cheese

1 tbsp (15 mL) minced fresh rosemary

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

1/3 cup (75 mL) extra virgin olive oil

Using sharp chef’s knife cut pork loin in half lengthwise almost all the way through and open like a book. Cut both sides again to open up flat; set aside.

Meanwhile, in bowl stir together parsley, garlic, sage, basil, cheese, rosemary, salt and pepper. Add half of the oil and stir to combine well. Spread half of the herb mixture over inside of pork roast and roll back up. Tie with string to secure and rub remaining herb mixture all over roast. 

Preheat oven to 350 F (180 C).

Place porchetta in roasting pan and roast in bottom third of oven for about 2 hours, turning occasionally until golden brown all over and thermometer reaches 160 F (71 C). Drizzle with remaining oil and cover with foil. Let stand for 10 minutes before slicing.

Uncover and place on cutting board. Remove strings and slice thinly.

Makes 8 to 10 servings.

From Per La Famiglia, available in stores and online now

Insalata Mista

This tart little salad finishes off your meal with a bite of radicchio and the smoothness of romaine. Having some homemade red wine vinegar is great but store bought works just great! As a kid I would wait until the last bit of salad was eaten before tipping the bowl of vinegar dressing into my mouth to drink. Really it was that good! 

5 cups (1.25 L) torn romaine leaves

1 small head radicchio, torn

2 cups (500 mL) torn Boston lettuce leaves, arugula or spinach

1 carrot, grated

1/3 cup (75 mL) extra-virgin olive oil

1/4 cup (60 mL) red wine vinegar

Pinch dried oregano

Salt and pepper to taste

In a large bowl, toss together romaine, radicchio and Boston lettuces and carrot. 

In a small bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss with lettuce. 

Makes 6 to 8 servings.

Tip: You can use mesclun or spring mix leaves if available instead of romaine, radicchio and Boston lettuce.

1 small radicchio will give you about 2 to 3 cups (500 to 750 mL) torn and you will need about half a head of Boston lettuce.

From Per La Famiglia, available in stores and online now

Grilled Sausage on a Bun

Here’s a backyard favourite or pack it up for the picnic. Having leftover barbecued sausages is just as delicious with the vegetable mixture for lunch the next day.

4 mild or hot Italian sausages

2 tbsp (25 mL) olive oil

1 jar (375 mL) mild or hot pickled vegetables, drained

1/4 cup (50 mL) chopped tomatoes

2 tbsp (25 mL) chopped fresh Italian parsley

4 sausage buns

Slice sausages in half horizontally almost all the way through, leaving them attached on one side. Place on greased grill over medium high heat and cook, brushing with oil, turning once for about 12 minutes or until golden and crisp.

Meanwhile, chop vegetables finely and place in bowl. Add tomatoes and parsley and stir to combine. 

Toast sausage buns in oven or on grill. Place sausages in buns and top with vegetable mixture.

Makes 4 servings.

Tip: Look for turkey, veal, chicken or garlic sausages in local markets for a variety of flavours.