Emprimir
Correo Electrónico
Receta Two recipes from one great roast: Porchetta and Cannellini Vegetable Soup
Ingredientes
- 1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or
- a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
- ¼ cup chopped fennel fronds
- ¼ cup chopped fresh rosemary
- 2 teaspoons chopped fresh sage leaves
- 5 garlic cloves, grated or mashed to a paste
- Finely
- grated zest of 1 lemon
- 1 ½
- tablespoons kosher salt
- ¾ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
- 1. For the soup, heat 2 tablespoons olive oil in a Dutch
- Add 2 cups shredded or cubed pork, 2 cups cooked white
- down then add 1 32 oz. container low sodium Chicken Stock or Broth. Cook at a low simmer until ready to
View Full Recipe at CHEWING THE FAT
