Yankee's Stadium Porchetta Au Jus Sauce
Our famous "Yankee's Stadium" Broccoli Rabe and Pecorino Romano cheese stuffed Porchetta is best served with our Nicolosi's homemade Au Jus sauce.
Start with braising our Porchetta with olive oil, garlic, black pepper, and sea salt. Raise the Porchetta and cook for one and a half to two hours (after defrosted) at 285 degrees until the internal temperature is 165 degrees.
Once fully cooked, drip the juices from the meat over the Porchetta.
For the Au Jus, combine the meat juices, olive oil, red wine, butter, chicken stock, Worcestershire sauce and smoked paprika to a simmer. Add cornstarch for thickness. Below is each ingredient measured out:
- All Meat Juices
- 1 Cup Chicken Stock
- 1 Stick of Butter
- Quarter Cup of Olive Oil
- Quarter Cup of Red Wine
- 1 Tablespoon of Worcestershire Sauce
- 1 Tablespoon of Cornstarch
- Smoked Paprika (To Taste)
Served best on a baguette roll with provolone cheese. Bake in the oven until cheese is melted and drizzle the Au Jus over top.