Porchetta, Italian recipe - Gianni's North Beach
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- Опубліковано 2 жов 2024
- Porchetta is one of the most delicious things you can make and put into your mouth. In Italy, porchetta is done with a whole, deboned pig, but I don't got time for that so I'm showing you how to do it Italian-American style with a butterflied pork loin. It's stuffed with garlic and herbs and it's really delicious.
Along with the pork, I'm serving agrodolce (sweet and sour) cipollini onions and truffled, roasted potatoes. You are seriously gonna love this dish.
Complete text recipe at: gianni.tv/porch...
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Wow! I'm 100% Mexican, but born and raised with the Italians from Chinatown / Bridgeport, in Chicago. I've seen and made some of the best TRULY ITALIAN food, and I have to say I made this dish and it was a dish a have to say will make my Christmas dinner table ( with my family and my wife's Italian family). Thank you.
This comes up on my recommendeds (is that a word?) from time to time. I watch it all the way through whenever I see it. This is the best tasting pork I have ever eaten. Everyone loves it.
Hi gianni, i am from italy, i like your passion for italian food and i want give you just a tip about this recipe, do not use garlic at all! if you like it try to use it whole.
The porchetta looks great, potatoes too...but those onions...wow have I got to try those!
Great video thanks.
Whoa! That looks delicious! I love how you make cooking seem so easy. With only a few ingredients you whip up the most delicious food. Thank you again for a wonderful video and recipes. Can't wait to see what you make next.
Hey Gianni , love your cooking, I got a lot of ideas from your video. Thank you very much, from Sydney Australia
Hey Italy! I heard your comments, so I did porchetta the old school way: whole pig on a spit over charcoal. Check it out:
ua-cam.com/video/k3YEAlm5vN8/v-deo.html
Let's be friends again, ya?
I love Gianni's style of cooking he is so down to earth, my mother's father was born in Benevento in Naples Italy I'm thinking maybe Gianni is from Naples too? ,wish I were able to spend time watching him create
recipes in his humble looking kitchen! xxx
Ciao Georgina.
I was born in Newark NJ. My mother was born in Mirabella Eclano near Avelino and not far from Benevento. I visit Campania often and love that part of Italy. It's in my blood. Keep on cooking.
Buon Appetito!
--Gianni
You are awesome. Your recipe is awesome and so is your accent) Thank you.
. so simple and so good. a Rose by any other name! I'm trying this out with spinach and blue cheese. Cheers Gianni.
Looks so good. Making me hungry.
Here's another comment in Italian. Roughly translated Gregorio says that if this is porchetta he's an american and that this food is like counterfeit money. Several other Italians have pointed out that this isn't really the classic porchetta.
I'm not offended. He's right. This Italian-American dish is more akin to a pork roast in Italy than it is to porchetta, the classic whole pig boneless herb-stuffed roast you eat throughout the country.
But this is still a favorite dish at my table.
I don't care what they wanna call it. This is the best pork recipe I've tasted. And that's saying a lot. My mother was an Austrian and boy! could she cook. I'm so glad I paid attention.
I suppose that if you will come to Terni, we can arrange a trip to Papigno (a little village nearby) and his famous porchetta maker Mr. Luzzi (now retired).He is so famous that in new york some Italian-Americans have known of him ;-) www.dissapore.com/cibo-di-strada/porchetta-le-13-migliori-ditalia/
Hey Gianni, what’s the song you use in the opening? The Italian song... thank you
Great explanation and even better recipe!!!
Looks like a wonderful pork recipe, and the sides look just as good! I realy need give these all a try.
That was some amazing balsamico in that tiny bottle. Like gold. ;)
absolutely fantastic!
Do you handle the pork the same way to make it crunchy, if it has skins?
all looks good. thanks
Awesome....My daughter and I are still laughing about your sign off...
Ciao. Thanks for your comments. Others agree with you that's there no need to put potatoes in the microwave. Put them right in the oven.
I like your suggestions for a less assertive vegetable side dish so the porchetta is the unchallenged star of this meal.
Wow this is one of my favorite recipes needed some good Italian bread
Beautiful food and very mine video. Mike
well done gianni , great with a bottle of red ...
I hope you both enjoy the roast. Sorry to hear your produce isn't available in its prime. I'm really fortunate to enjoy the incredible bounty of the San Francisco Bay Area.
Not much of a Pork fan but i'm gonna give it a go, Ciao!
Ciao. Yeah I had a moment of weakness and reached down to Campania for the wine. Falanghina paired well with this pork roast. Whole pigs, especially sucklings, are available in San Francisco. I haven't purchased any because I'm not set up to slow roast a whole pig to make a more traditional porchetta. I love this substitute I can make in my small kitchen though.
Check out my Valentine's Day post for a list of my favorite North Beach restaurants. There are still about a dozen Italian restaurants that I like. Victoria and Stella still turn out some fine pastries. We all miss the Gold Spike and mourn the loss of some of the old-time places.
Wow! Amazing show! Love the italian accent :))
Anyway with your recipes I'm looking forward to new kitchen much more than before! :))
Of course I'll try some of yours...I love the italian cuisine :)
@BigBilly1958
Let me know how it turns out. Make sure you tie the porchetta tightly so the filling doesn't fall out as it spins on the rotisserie! Buon appetito.
Molto bono!
What a beautiful recipe. Love your style, enjoyed the little trip to the shop - it made this ver special. Thank you. Can we use pork belly? Just take off fat to roll, then put it back on to roast and moisten the meat? Thank you for this amazing video!♡♡♡
Nice method with the pork loin substitution and using Falanghina, even though it really isn't traditionally from the same region. Are whole swines difficult to find in the S.F.-Bay Area?
Ciao Renato. Yes, I brown the porcetta in a large sauté pan with EVOO to get the start on a nice crust all over the roast before putting it in the oven to finish roasting.
You can take the paper off the garlic by just squeeze the garlic with your thumb and your index finger.
Awesome Gianni !!! Love this recipe so much Ciao ! Love Bella
Obviously to make a full size pochetta you need tools, large wood oven (you need hot flames to properly roast the skin) etc, but here is the news: you can make a "porchettina"! using a baby pig or a chunk of an adult pig
You are a good cook, I hope that you will cook, I always hope, and I am a good follower "I hope you have a wonderful restaurant all over the world" ♥ ️.
Dude, you can cook!
You got that right. Love it too.
e' un paragone forte pero', uno che spaccia soldi falsi in altre parole ruba, il Sig Gianni invece ci mostra come cucinare un bel piatto che secondo lui si avvicina alla porchetta italiana, ringraziamolo invece, chiedo invece al sig. Gregorio di realizzare un video in inglese sulla porchetta 'verace', faccia con comodo !
Wow! I really enjoy watching your videos. I believe that cooking is one of the most diverse skills in the world. People come up with their own version of some popular recipes and only those who are close-minded complain too much about it.
Hi Gianni: I love watching your videos and your presentations. I recently found you on you tube when I was looking for a recipe for osso bucco. Will be trying it shortly. Keep them coming.
It may not be authentic, but what a great recipe to create and grow from. I worked restaurant lines in my early days and now just cook at home. You've captured the essence of home cooking with your comfortable style and realization of simple quality ingredients. My joy in creating a dish is in the colours, tastes and smells as they transform in the pan. It's all about enjoying what your creating for you, and your friends. Man, you nailed it. Cheers from Canada.
Babooom!
Gianni...te lo hanno già detto che non è una ricetta italiana...
This is not an Italian recipe, sarch Porchetta on Wikipedia.
La vera porchetta è un maialino intero (a young whole pig), non un pezzo di carne...
Non basta mettere la musica italiana e dire che la ricetta è italiana, non prendete in giro chi vi guarda...
Ciao Julia. Thanks for your support. I like to keep it simple in the kitchen. Just use a few excellent ingredients and you're 95% on your way to enjoy a fabulous dish.
Buon appetito!
bravissimo Gianni......falanghina,ottimo vino,ma prova con il vino rosso la prossima volta........ciao
nice one my son
you're awesome.
looks VERY DELICIOUS .thanks for the recipe
@LedSledJoe
Ciao Joe. I like the flavor of freshly ground black pepper especially Tellicherry peppercorns so that is what I always use. If you like white pepper, sure use it. I think it will pair with the truffle oil. Let me know how it works out.
Ciao Salvatore and Luis.
If you don't want to use the microwave, just put the unpeeled potatoes in a pot of water and bring them to a boil. As soon as the water boils take the potatoes out of the water and let them cool.
Ciao. You're right pork belly or a shoulder roast are both good choices. I wanted something that would roast quickly and picked the loin cut. If you have more time substitute a shoulder roast or pork belly.
You're right, not many microwaves in Italian kitchens. Some of my friends don't have one either. You can parboil the potatoes in their jackets instead. Or, you can just roast them in the oven with everything else.
@labmz Thanks. Tough for me to roast over a wood burning fire in my kitchen but next time I'm outside cooking I'll try your suggestion. Onions marinated in balsamic, browned over a wood fire, what's not to like.
Closest you can get to "porchetta, da Castelli di Roma" is....pork belly, salt and pepper the inside, stuff with fresh garlic, fennel tops, rosemary. Roll, tie, hasselback the rind and rub with salt and pepper. Let stand for 24 hrs uncovered in the fridge. Slow cook in slow cooker for 10 hours, cook at 425 degrees in oven to caramalize the rind to produce crackling for ca. 30 to 40 minutes. You, are now the proud owner of REAL PORCHETTA!!!!!!!!!! You're welcome!
Ciao Isabel.
Thanks to you and others who have commented about true porchetta in Italy. I love it and enjoy it often when I am there. The crispy skin is a real treat.
Yes, mine is a pork roast. The name was chosen because that's what my friends in America asked for when they wanted me to make this dish.
Your pork belly recipe is a nice alternative.
You could also wrap the pork loin with skin-on pork belly and use the rosemary, fennel tops or fennel pollen and garlic for the herb paste and let it rest uncovered in the refrigerator for a day or 2 before roasting.
I'm not sure about the slow cooker method. I'd rather roast it on a spit over a grill or fire or in the oven at 425 degrees F or 218 C for 45 minutes and then at 375 degrees F or 190 C until the skin is crackly and the internal temperature reaches 135 degrees F or 57 C.
Thanks for sharing. Buon appetito!
Ciao Mark. The Little City Meats guys are the best. Ron and his son Mike are always there for me with quality product. It's a 4th generation business. North Beach is lucky to have them.
In Italy porchetta is a whole young deboned pig stuffed with the herb mixture and slow roasted over a wood fire. I haven't come across a cured version similar to speck or prosciutto.
You certainly can add crushed fennel seeds or better yet fennel pollen to the herb paste to add another flavor dimension. Don't be too heavy-handed or the fennel will dominate the paste.
I just found you and I really like your style! Great job! I look forward to more!
WOW.. JUST WOW
You're right. It's a Mexican revolution t-shirt by artist Peter Perez, a California artist known for his Day of the Dead images and celebrations.
No butter on the potatoes, just a little olive oil coating them while the brown up in a hot oven. Some frisee might work as a garnish.
You remind me very much of my deceased father, it warms my heart! :) I'm going to make this tonight and spend some time remembering the good times we cooked together. Thank you :)
Love your natural style sir.
Ciao Phil. Thanks for your email. I really enjoy your site and UA-cam channel as well. I hope I can match your longevity!
Grazie. You're right, don't use the woody stems. Just strip off the leaves. I'll make the change in the recipe.
Ciao. Grazie per il tuo commento su come la porchetta è tradizionalmente fatta in Italia Mi piace che arrosto e alcune delle variazioni che trovate qui in America.
(Our friend says that in Italy porchetta is always made with a pork rind wrap and only rosemary and sometimes fennel are used for the filling, never basil and parsley. I thanked him and said I like the traditional porchetta he described and also variations found in America.)
i just had lunch, and now i am hungry again...
No, Gianni! La porchetta always includes the rind creating the crackling which is 80% of the deliciousness!!!!!!!!! And, porchetta, which the best is to be had in Castelli, Roma, by the way, always includes wild fennel which grows profusely in the summer. You, my friend are john, not Gianni, sorry!
Ciao. Good thing you didn't burn down the place. I hope you'll try again so no whacking this time.
Ciao Marcello. I grew up in northern Jersey about 12 miles from Manhattan. Happy New Year!
Hope you like it. The herb stuffing really flavors the meat. Buon appetito.
what is sealing the meat?
I’m thinking about making this in a crockpot, then sautéing it in a heavy pan to crisp up the skin. I’ve made pernil in the crockpot, then putting the fat cap in the oven to make the chicharron. My Puerto Rican bf loves it (we both love pork).
Mr. Gianni, it's not your north beach, there were spanish settlers there a hundred years before the Italians came, i'de guess your ancestors came about 1880, the spanish were there in the late 1700's, 18th century!
Gianni the products you use is the key taste for all the meals. I to have a little piece of an old Italian neighborhood left, it’s called Arthur Avenue in Bronx NY.
@3:17 - I totally dig your style, brother. "Ba-Boom. That one fell on the floor. Va Fangul." Hardest laugh I've had all day, and I've had a few. Great job on this video. Great, great job overall. Thanks for sharing.
Ciao Jim. Buona fortuna. I hope the meal turns out well for you.
He reminds me of George Carlin.
@GianniNorthBeach HAHAHA I get the same type of comments on my videos...people think I'm from the mob because of my accent I guess hehe. Continua con il buon lavoro Gianni.
Rosmarino, prezzemolo e salvia. La ricetta completa è sul mio sito gianni.tv.
Buon Appetito!
bah-boom.
Thanks a lot. I enjoyed seeing the porchetta recipe and the onions and potatoes were a bonus. Can't wait to try it!
This whole meal looks delicioso! Thank Gianni!
Ciao. Sono felice di condividere il mio amore di cibo italiano e italiano americano.
Gianni! You're killing me with your cooking. So Good!!
It looks yummy
Sorry Tess. Let me know how the porchetta turns out.
GIANNI I LIKE THE LITTLE ITALIAN SAYINGS YOU COME OUT WITH NICA NICA MARONE AND DONT USE THAT CHEESE THAT COMES IN THE CARDBOAD CARTINS OR ILL KILL YOU . AND ITS A PLEASURE TO WATCH YOUR CASUAL ATTITUDE AS YOU COOK . AND I TRIED SOME OF YOUR RECIPES . GREAT AND ANOTHER THING YOU COME OUT WITH MAPPINA MY MOTHER WOULD SAY HAND ME THE MAPPINA WHICH HIS HAND CLOTH . HAVENT HEARD THESE EXPRESSION S IN YEARS GREAT KEEP UP THE GOOD WORK GIANNI
by the way that's not porchetta but a classic pork roast. In Italy we do have a big variety of roasts like stuffed with spinach omelette or mushrooms and many others. This is only a basic roast; real porchetta, like u said, it's made by cooking an entire pork with flavours, and the homemade version requires rind (porkskin), bacon and arista.. it cannot be a porchetta, without rind. You fail. E i video falli nella tua lingua, che c'è non siamo all'altezza ?
Buona Sera Gianni, I'm glad you agree. Italian myself and live in London and 2nd generation of Chefs within the family. Cooking for us is more religious than than religion. I take a pork belly, remove the skin, which I salt let it dry out then roast so nice and warm crispy. The belly I spread generous amount or garlic, salt and pepper, fresh rosemary, sage and parsley then roll and tie. This is always better when done the day before. I seal in a pan, season again and place in a baking tray
Gianni Greetings from Italy, congratulation for the home-made porchetta. Some respectful doubts: a small doubt about the potatoes-in-the-owen made in the microwave; a big one for the onions in agrodolce: their strong flavours can not but destroy the delicate symphomy of the meat+herbs of porchetta... I would think to something contrasting but not overwhelming this beautiful porchetta. Sweet peppers (peperoni)? Courgettes? Mushrooms?
Porchetta is traditionally from central Italy, namely, but not limited to Lazio, Umbria, Tuscany, Molise etc. It certainly isn't cured nor has it ever been, I'm curious to know who gave you that idea.
It may be useful to know that there IS an annual "sagra" that has a different host city each and every year. However taking place in any region it still remains a "PAT" product so legally any region (eg. Calabria) is not allowed to say that (porchetta) is "traditional" for their region.
LOL. The dish you do the potatoes in is the exact same as one I have and I live in Ireland :)
it's not a matter of super-classic or variation, there are some variation even here in italy but this recipe just miss the point of the porchetta. Do you know what's the best part of the porchetta? The skin :D The skin-fat-meat coupling it's what makes the porchetta so tasty, you can't skip that. It's like calling a round piece of cooked bread hamburger...
No need for this comment. He doesn't encourage it at all and even says "See how we cheated these potatoes in the microwave?"; he clearly did it because he was pressed for time...this was an unnecessary critique. The man is ITALIAN, whether he uses a microwave or not, and trust me...it didn't make the dish "terrible"
I would roast the roll first in a frying pan, then put it in the oven. Just my opinion. Nice looking dish though.
What an excellent recipe have made it once absolutely delicious!!!! Making now couldn't find capelin I onions this time every one out used vilidals so good thanh you for the education of porcetta so so good ,love your stile and personality T hanks again Gianni
First of all i wanna say that this is one of the few , corect recipe of porchetta posted on youtube . Second , i wanna suggest using some mint and lemon zest in the herbs composition , and also maybe some peperoncino . In all the other recipes they used red vine , onions , it was bad . Good job .
With a mirepoix of vegetables, 1tabsp tomato pure, whole crushed garlic, same herbs as in the pork, white wine and chicken stock. Cook till tender, 1 & half hours. Serve with creamed potatoes and greens, finish with the reduction of the sauce. Roba Buona e buona apetito. Vincenzo.
Oh my... I'm in love with this guy!
i like using different salts but truly the salt from lake erie in ohio is the best salt on the planet. its the cleanest, has no other minerals and is the perfect size for sprinkling without a grinder. its better than grey or black salt.
Salve gianni...I was wondering if you knew any recipes from the region of Basilicata that you could do some videos for. My ancestors came over here to New Jersey from there and i'm really interested in the cuisine of that region. Grazie in advance. :)