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Porchetta di Testa (Serves 8).

Grechetto dei Colli Martani, Grecante

Arnaldo-Capral

Umbria, Italy 2011

For the porchetta: *

1 pig head (about 12 pounds)
2 trotters (about 4 1/2 pounds), deboned
1/2 ounce salt
3/4 teaspoon freshly ground black pepper
2 ounces crushed garlic
1 3/4 ounces fresh rosemary leaves
3/4 teaspoon Aleppo pepper
3/4 teaspoon finely grated lemon zest
1/2 teaspoon Insia Cure No. 1

To serve:

3 cups lightly packed wild arugula
8 red globe radishes, thinly shaved
3 tablespoons salt-packed lilliput capers, rinsed and drained
Shaved pecorino Romano cheese
1 lemon
Extra virgin olive oil

* yields more than needed for plating

** Chef's Note: A demonstration of deboning a pig's head
can be viewed at www.offalgood.com.

For the porchetta: Using blowtorch, remove excess hair from pig face. Be sure to scrape ears, wiping out any dirt. Turn the head upside down so the neck and chin are facing up and the forehead is against the cutting board. Using sharp knife, make a long cut from the top of the chin down towards the neck Starting on one side of the cut, begin to butterfly the meal from the bone, staying as close to the bone as possible. Following the shape of the skull, carefully cut all the meat from the bone in one piece, taking care not to cut holes in the skin, especially around the eyes Once face meat is removed from skull, cut out eyelids as they always have unwanted hair and dark rings. Remove tongue and set aside Season both sides of face meat, tongue, and trotters meat with salt and pepper, then rub all parts with garlic, rosemary, Aleppo pepper, lemon zest, and Insta Cse. Chill all meal overnight. Heat circulating water bath to 185 degrees. Place tongue and trotter meat In center of face Tightly roll face with ears covering eyeholes, then tie closed with butcher's twine (or use netting). Seal tightly in vacuum bag. Cook In water bath for 15 hours, Transfer to an Ice water bath to cool. Refrigerate in sealed bag for 2 days to develop flavor.

To serve Remove porcheita from vacuum bag and slice on electric slicer. Drape about 6 slices on each plate in a flowerlike pattern (it will look like a mosaic or stained glass window). Dress anrugula, radishes, capers and cheese with lemon Juice and olive oil. Place in a small mound on the center of plate.

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Publication:Art Culinaire
Article Type:Recipe
Date:Jun 22, 2013
Words:405
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