No holiday, no celebration in Italy is complete without porchetta. Moreover, each hostess has her own recipe and, of course, the best. Garlic, mustard, sweet herbs, lime and a good piece of meat made great friends in this roll. This hearty and delicious meat appetizer is good both hot and cold.
Prepare all the ingredients for the porchetta. It is desirable to take an even piece of meat, so that the shape is beautiful. I have a kilogram piece of carbonade. Prepare a marinade of mustard, lime juice, italian herbs, fennel seeds, chili pepper, vegetable oil.
My Italian herbs include rosemary, oregano, basil, sage, marjoram. Although herbs can be selected to taste.
A good piece of meat, i have carbonade, cut into an even layer. In thick places, make notches so that the meat is better marinated. Season well with salt and pepper.
Sprinkle with lime zest and minced garlic.
Brush with the prepared mustard-lime marinade with spices. Try to get the marinade into the cuts too.
Roll into a roll and tie with a cooking thread or place in a special grid for rolls, like mine. Place the roll in a convenient container and send it to the refrigerator for 10-20 hours.
Before baking, remove the roll from the refrigerator and let it warm to room temperature.
Pour vegetable oil on top and put in the oven at 220 degrees for 30 minutes. Then reduce the temperature to 130 and bake for another hour or an hour or twenty (depending on the size). Then turn off the oven and let the porquette "rest" in the oven for another 20 minutes.
Mix 1 teaspoon of honey with 3 tablespoons of mustard with grains and grease the top of the porquetta, pre-cooking removing the mesh.
However, you can decorate with mayonnaise mesh, herbs, citrus fruits.