Porchetta sandwich
A porchetta sandwich is a bit like having an entire Thanksgiving meal for lunch, minus the cranberries and stuffing. Traditional porchetta has roasted pork shoulder which has been butterflied to ease cooking as well as boost flavor. It’s cooked with fresh herbs such as rosemary, garlic, and fennel, giving it an unmistakable flavor profile.
So porchetta what is it?It is a typical dish of Central Italy. Regions like Tuscany, Lazio and Umbria have a tradition of its produce. Is that food or fat? No, the fat is lost during the process of cooking. The porchetta, is roasted pork, first deboned then spiced with a mixture of salt, pepper, fennel, garlic and rosemary, then cooked. The meat is rolled tight around the filling, tied with twine, and roasted. As it cooks, the skin forms a crispy crust that insulates the moisture of the meat while the spices and innards become a flavorful paste within. The word came from the little pig that was the body of the sacrifical offer to the Goddess “Cerere”. The original latin name was “porchetti” which means little pork. The ritual was done trough a female deity. In some cultures goddesses are associated with Earth. In this case “Maia” the earth, from here the name “Maiale” which it means “pork”.
What is porchetta?The porchetta finally is a savoury, fatty, and moist boneless pork roast in Italian culinary tradition. In the “Lazio” region porchetta is roasted pork, deboned spiced with a mixture of salt, pepper, fennel, garlic and rosemary. The meat is rolled on a metallic support, and roasted. As it cooks, the skin forms a crispy crust that insulates the moisture of the meat while the spices and innards become a flavorful paste within.
There was a ancient rite?Yes – the “Cerealia’s”. The term Cerealia came from Ceres who was a goddess of agriculture, grain crops, fertility and motherly relationships. She was originally the central deity in Rome’s so-called plebeian or Aventine Triad. She was paired with her daughter Proserpina in what Romans described as “the Greek rites of Ceres”. The seven-day April festival of Cerealia included the popular Ludi Ceriales which means Ceres’ games. She was also honored in the May lustration of fields at the Ambarvalia festival, at harvest-time, and during Roman marriages and funeral rites.
The goddess Cerere is behind the word “porchetta” the fatty roasted pork typical of central Italy.
Ingredients:
30 gr of bread crumbs 1 tablespoon extra virgin olive oil Salt to tastePepper to taste2 sprigs of parsley capers to tasteanchovies to taste
Preparation:
Put all the ingredients in the glass of the mixer and blend until you get a smooth sauce that you will add to your sandwich with porchetta.
Simply Delicious!
A porchetta sandwich is a bit like having an entire Thanksgiving meal for lunch, minus the cranberries and stuffing. Traditional porchetta has roasted pork shoulder which has been butterflied to ease cooking as well as boost flavor. It’s cooked with fresh herbs such as rosemary, garlic, and fennel, giving it an unmistakable flavor profile.
So porchetta what is it?
It is a typical dish of Central Italy. Regions like Tuscany, Lazio and Umbria have a tradition of its produce. Is that food or fat? No, the fat is lost during the process of cooking. The porchetta, is roasted pork, first deboned then spiced with a mixture of salt, pepper, fennel, garlic and rosemary, then cooked. The meat is rolled tight around the filling, tied with twine, and roasted. As it cooks, the skin forms a crispy crust that insulates the moisture of the meat while the spices and innards become a flavorful paste within. The word came from the little pig that was the body of the sacrifical offer to the Goddess “Cerere”. The original latin name was “porchetti” which means little pork. The ritual was done trough a female deity. In some cultures goddesses are associated with Earth. In this case “Maia” the earth, from here the name “Maiale” which it means “pork”.
What is porchetta?
The porchetta finally is a savoury, fatty, and moist boneless pork roast in Italian culinary tradition. In the “Lazio” region porchetta is roasted pork, deboned spiced with a mixture of salt, pepper, fennel, garlic and rosemary. The meat is rolled on a metallic support, and roasted. As it cooks, the skin forms a crispy crust that insulates the moisture of the meat while the spices and innards become a flavorful paste within.
There was a ancient rite?
Yes – the “Cerealia’s”. The term Cerealia came from Ceres who was a goddess of agriculture, grain crops, fertility and motherly relationships. She was originally the central deity in Rome’s so-called plebeian or Aventine Triad. She was paired with her daughter Proserpina in what Romans described as “the Greek rites of Ceres”. The seven-day April festival of Cerealia included the popular Ludi Ceriales which means Ceres’ games. She was also honored in the May lustration of fields at the Ambarvalia festival, at harvest-time, and during Roman marriages and funeral rites.
The goddess Cerere is behind the word “porchetta” the fatty roasted pork typical of central Italy.
Ingredients:
30 gr of bread crumbs
1 tablespoon extra virgin olive oil
Salt to taste
Pepper to taste
2 sprigs of parsley
capers to taste
anchovies to taste
Preparation:
Put all the ingredients in the glass of the mixer and blend until you get a smooth sauce that you will add to your sandwich with porchetta.
Simply Delicious!
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