Prep Time:
20 minutes |
Cook Time:
1 hour |
Serves:
a lot |
Our Thanksgiving porchetta, pictured above, was so successful we will be having it again for Christmas. Only one girl came home for Thanksgiving and the other will be for Christmas so we will do it again just to be fair. We made little flatbread sandwiches with some provolone cheese that were delicious. Over the next few days we had a porchetta pasta dish, porchetta on a pinsa and porchetta on French bread.
Each porchetta is about 6 pounds and I cook 1/2 at a time. I think a 1/2 could easily serve 8 and a whole one 16 people - no bones means no waste.
Ingredients
|
Preparation
- Heat 1 the oven to 225. Add all the veggies to a bowl and mix with Italian seasoning, garlic powder, salt, pepper and olive oil
- Add the broth porchetta and veggies to an oven proof casserole dish and tent loosely with tin foil and cook for 40 minutes, then remove from the oven and keep covered.
- Crank the oven up to 450 degrees and put the porchetta back in with the foil removed. Remove when the skin turns golden brown and begins to crisp - remove from the oven and let it rest for 10-15 minutes. Buon Appetito.
