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The porchetta is now rolled and tied. Into the oven at 200 degrees for 10 hours.
Porchetta is stuffed with a stuffing made of rosemary, sage, thyme, onions, garlic, bread crumbs and vin santo infused raisins. The stuffing is topped with slices if mortadella.
February 22, 2017 7:14 pm
A Chef's Guide to Places to Eat With Kids in Atwater, Silver Lake and Glendale | L.A. Weekly www.laweekly.com/restaurants/7…
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February 18, 2017 5:21 pm
Can U.S. farms produce pork from a prized Spanish breed? When pigs fly. www.washingtonpost.com/lifesty… pic.twitter.com/4wBuooz4Mr
February 18, 2017 5:19 pm