Best Panini Grill
roast porchetta Roman style ?
The best sandwich I ever had was from a stall near the central train station in Rome - a heavily salted, whole suckling pig with herbs and a light gravy on crusty white bread. The herbs - (rosemary, garlic and I think Thyme) were pressed into the crackle and it had been grilled over charcoal. There was also a marianade and I have never been able to pin this down. I have tried a few porchetta recipes but they are never quite the same. Any ideas what the magic ingredients may be ?
Public Comments
- I know the recipe and ingredients but are you prepared to cook a whole pig of abt. 200 lbs (90 kgs) and most important have you the right place (fire or oven- preferably a wood-burning oven) to cook it ?? If yes email me and I'll translate for you the recipe. Prior doing that I must be sure you've the possibility to roast it properly otherwise we both will loose time.
