Porking Up for the Holidays

Porking Up for the Holidays

This fabulous porchetta recipe is stuffed with a combination of sauteed sausage, onions, and fennel, and augmented by fennel seeds, fennel fronds, and rosemary. It is then rolled into a perfectly even shape and tied. Do you have the courage to try this?

You need: 1 8-pound bone-in pork shoulder, 1/4 cup chopped fennel fronds, 1/4 cup chopped fresh rosemary, 2 tablespoons chopped fresh sage leaves, 1 large shallot, finely grated zest of 1 organic lemon, 1 1/2 tablespoons kosher salt, 3 teaspoons fennel seeds, 3/4 teaspoon red pepper flakes, 1/2 teaspoon black pepper and 1/4 cup extra-virgin olive oil.
Simply warm a few slices of porchetta, and put them on freshly baked warm ciabatta. They are simple and wonderful on their own.

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