Porchetta

w fennel + rosemary

Inspired by the classic Italian porchetta sandwich that plagues my hunger every time I leave that place. I’ve always wanted to tackle a porchetta but felt a bit intimidated by the size, the roll, the seasoning, the cook, and so on — but it turned out to be one of the easier things I’ve made to date. It requires a bit of twine technique, but besides that it’s really just rolling and roasting.

I recommend making this for a few people or for sandwiches at the beach. It also makes an incredible dinner if you cut a thicker slab and give it a gentle sear — serve it with a little crème fraîche, sautéed greens, and applesauce. It’s a dream.