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Porchetta with Roasted Fingerlings Recipe

Porchetta with Roasted Fingerlings

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Average Rating:

Total Reviews: 56

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  • on December 17, 2009

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    We were considering this for our Christmas Eve dinner, but wanted to trial it first - WOW! It was amazing!!!! The cook time for us was right around 3 hours (meat thermometer is very important and we only needed half of the chicken stock called for. The only thing I would do differently is swich to baby carrots and leave them whole and double the amount of brussel sprouts - we couldn't get enough of them!

    Indeed, we will be repeating this for Christmas Eve and I will also be making it for the company pot luck. I'm sure it will "Wow" everyone!

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  • on December 14, 2009

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    This turned out great, used a picnic shoulder, boned it myself, used all her veggies and turnips and mushrooms. Cooked @ 450 for 45 minutes and backed off to 350 for another 3 hours or so. Kept adding chicken stock as needed to cover veggies. You must use a pork shoulder or fresh picnic with the fat cap.

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  • on December 13, 2009

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    I thought the recipe was a little bit confusing because it calls for 2qts chicken stock that goes into the pot- but it was vague as whether to put any of it in when you add the wine and herbs prior to setting the pork atop the bed of veggies.
    At any rate, I put some of the chicken stock in at the beginning and added it like the recipe said at various stages of cooking.
    The pork was extremely moist and flavorful.
    The veggies for me turned out pretty soft but the flavor was incredible and infused into them so well- I didn't mind.
    We skipped adding any potatoes into the mix, and used a nice crusty bread as the carbohydrate which sopped up the delicious juice.
    It's a wonderful dish at this time of year and my husband and I are looking forward to all of the leftovers.

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  • on December 13, 2009

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    This sounds amazing except for the amount of fat that drips into the juices. Seems like it would be too greasy. Can someone comment on that?
    Lucy

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  • on December 13, 2009

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    This recipe was delicious and the pan juices are off the charts good but the cooking time is wrong.

    The pork shoulder was 8 pounds and after 3 hours and 30 minutes the internal temp was past 170 degrees. Sadly, I over cooked it by about 30 minutes maybe more.

    Cooking the roast at 450 degrees works very well and the veggies, particularly the brussel sprouts, come out awesome. They have all of the flavor from pan drippings and you can still taste the veggie's natural flavor.

    Lastly, i would have extra wine and chicken stock on hand. Two quarts of chicken stock and 1 bottle of white wine was not enough, I had to use some water.

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  • on December 10, 2009

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    Was skeptical about the method--seemed too high a heat for the meat, and too long a braise for the vegetables. I was wrong--meat beautifully cooked and vegetables still with life! Excellent broth as well!

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  • on December 06, 2009

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    We really enjoyed the meal. The flavors were just wonderful. We are a small family, so I used 1/2 of a boned port butt (shoulder and cut the ingredients in half. The cooking time was shorter due to the smaller roast, but the oven temperature was fine. When the roast was brown enough, I tented it with foil for the remainder of the cooking time. I pulled it out of the oven when it was 155 degrees and it was perfectly done after resting. The vegetables were amazing, especially the celery root. The flavors went very well with the Pureed Chickpea Soup. A perfect meal on a brisk winter day.

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  • on December 06, 2009

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    The recipe doesn't state the pound size of the pork used. I'm a fairly new cook & really want to try this, it looked delicious. Can someone help me with that?
    I actually made a store bought porketta today, was just going to throw potatoes in with meat & brown them but after I saw the show I quartered up 2-3 onions with it also. Everything was great but as I said I'd like to try making my own porketta butr was wondering about the weight.

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  • on December 06, 2009

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    Left for the market immediately after watching this episode. Used a Boston Butt. Added more potatoes - no fingerlings so I used Green Giant (baby Klondike Red & Yellow's a pound of each. Added a few more carrots too. No celery root so I added a couple extra stalks. My husband loved it. Smelled wonderful cooking. This was my trial run - plan to serve this for Christmas Dinner. Most of prep time on meat - veggies easy prep. Most defintely worth the time. Yum Yum - Touche Ann!

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  • on December 06, 2009

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    Okay, all you who are confused by what you saw on the TV episode, and then read the recipe on-line. Here's the problem: a semi-colon should have been placed after "with skin". That would have gramatically separated "with skin" from "bone removed". Indeed, the skin is to be left on, and bone removed. No way this cut of pork should be roasted without the skin!!

    Good cooks need to know how to read, as well as write! And, of course, cook!

    ~Sir James

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