Our famous Nicolosi stuffed porchetta can be found at Yankee Stadium and other fine restaurants in the tri-state area and will be the talk of your next gathering. Stuffed with Broccoli Rabe and Pecorino Romano Cheese and flavored with our spices. The right preparation is key! Here we outline the best way to prepare our porchetta for mouth watering results.
Ingredients: 5-6 LBs Porchetta, Olive Oil, Red Wine (Cabernet), Salt, Pepper, Onion Powder, Garlic Powder, Butter and Worcestershire Sauce, 1.5 LB of Sliced Provolone and Baguettes (2-3).
1. Remove porchetta from packaging and let stand at room temperature for at least 30 minutes prior to cooking. If frozen, please let it stand in refrigerator for 2-3 days until thawed and proceed as above prior to cooking.
2. Place some olive oil in a large and deep-frying pan. Put enough oil in pan to allow for proper searing.
3. Heat olive oil on medium heat, be careful not to burn the au jus as you sear the porchetta.
4. Place Porchetta in the heated oil and add:
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One stick of butter, 5 ounces of red (Cabernet) wine, 2 ounces of Worcestershire sauce, four pinches each of garlic and onion powder and ¼ TSP of black pepper and salt.
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Lightly sear each side of the meat and continue to gently turn the meat until the entire outside of the Porchetta is seared. Remove this au jus and save to add the final drippings to this batch.
5. Once properly seared, remove from the frying pan and place the meat in an oven roasting pan.
6. Repeat above:
In the roasting pan with the Porchetta, create additional au-jus as follows:
- One stick of butter, 5 ounces of red (Cabernet) wine, 2 ounces of Worcestershire sauce,four pinches each of garlic and onion powder and ¼ TSP of black pepper and salt.
- Gently stir the ingredients to ensure they are properly mixed.
7. Tent the entire porchetta with tin foil.
8. Place the Porchetta in a pre-heated oven at 345 degrees Fahrenheit and let it cook for approximately 2 and a half hours.
9. If using a meat thermometer, place the probe in the middle of the Porchetta and once the temperature reaches 155-160 degrees, immediately remove from the oven and let it rest for at least 15 minutes before slicing. The ideal internal temperature of the meat once rested is 165 degrees.
10. After removing the Porchetta from the oven, remove it from the roasting pan and place onto a meat cutting board. Then take the natural juices from the roasting pan and combine with the original au-jus (described above) into the same saucepan. You can add or take away per your preference.
11. Once the porchetta has properly rested, (15) minutes) take a sharp carving knife and slice thinly mixing the ends with the middle to properly disburse the broccoli rabe and spices.
12. Slice the baguette(s) lengthwise and fold open the bread. Keep it hinged to keep the meat and au jus from falling out.
13. Lightly toast the baguette(s) under the oven broiler.
14. Once toasted, remove the baguette(s) from the broiler.
15. Lightly pour some of the au-jus onto the open-faced toasted baguette(s). Then add clumps of the crumbled Porchetta on to the baguette(s) to make nice full sandwiches. Then pour a bit more au-jus onto the Porchetta. Place some nice thinly deli-sliced provolone on top of the meat.
16. Place the open-faced sandwich into an oven broiler to melt the cheese, for approximately 3-4 minutes depending upon your oven. Keep a constant eye on your sandwich so you do not burn the cheese. Once the cheese has melted appropriately, remove the sandwiches from the oven and perhaps add a little more au-jus to further bring out the flavors of the seasoned Porchetta.
17. Lastly, fold the bread together and slice sandwiches to your preferred size.
18. Place sliced sandwiches on a plate, grab lots of napkins and enjoy!