Porchetta – Italian recipe

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Complete text recipe at: http://gianni.tv/porchetta/ A fresh herb and garlic stuffing, crispy crust from a hot oven… Heaven!

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19 Responses

  1. Gianni North BeachSeptember 24, 2013 at 3:59 amReply

    Ciao. Thanks for your support. Sure wrap the roast in pork belly to moisten the roast and even more flavor.
    Buon appetito!

  2. ngatiramonaSeptember 24, 2013 at 4:08 amReply

    What a beautiful recipe. Love your style, enjoyed the little trip to the shop – it made this ver special. Thank you. Can we use pork belly? Just take off fat to roll, then put it back on to roast and moisten the meat? Thank you for this amazing video!♡♡♡

  3. Gianni North BeachSeptember 24, 2013 at 4:37 amReply

    Here’s another comment in Italian. Roughly translated Gregorio says that if this is porchetta he’s an american and that this food is like counterfeit money. Several other Italians have pointed out that this isn’t really the classic porchetta.

    I’m not offended. He’s right. This Italian-American dish is more akin to a pork roast in Italy than it is to porchetta, the classic whole pig boneless herb-stuffed roast you eat throughout the country.

    But this is still a favorite dish at my table.

  4. gregorio iuzzolinoSeptember 24, 2013 at 5:12 amReply

    tu scherzi se quella è porchetta io sono americano, la gente che confonde i cibi e come se spacciasse soldi falsi

  5. cerquedazSeptember 24, 2013 at 5:53 amReply

    BA BOOM!

  6. PortugruaroSeptember 24, 2013 at 6:26 amReply

    Muito bom, de Brasil.

  7. Tortuga TibiaSeptember 24, 2013 at 6:41 amReply

    First of all…Man, it’s like getting cooking lessons from the god father, you’re awesome!

    Second, should I cut the pork belly in any particular way?

  8. Gianni North BeachSeptember 24, 2013 at 6:58 amReply

    Ciao Julia. Thanks for your support. I like to keep it simple in the kitchen. Just use a few excellent ingredients and you’re 95% on your way to enjoy a fabulous dish.
    Buon appetito!

  9. Julia MalbergSeptember 24, 2013 at 7:40 amReply

    Whoa! That looks delicious! I love how you make cooking seem so easy. With only a few ingredients you whip up the most delicious food. Thank you again for a wonderful video and recipes. Can’t wait to see what you make next.

  10. TheScouseassassinSeptember 24, 2013 at 8:08 amReply

    The porchetta looks great, potatoes too…but those onions…wow have I got to try those!
    Great video thanks.

  11. Gianni North BeachSeptember 24, 2013 at 9:06 amReply

    Sure wrap the whole thing in pork belly for another flavor dimension.

  12. Devin PetersonSeptember 24, 2013 at 9:10 amReply

    no pork belly..

  13. Anel OlivardiaSeptember 24, 2013 at 9:53 amReply

    It’s not a matter of wich stove cooks better, is on wich stove the food tastes better.
    For me, gas stove cooked food tastes better than being cooked on an electric stove.

  14. rui brandaoSeptember 24, 2013 at 10:47 amReply

    questa ricetta quasi nulla è simile a quello reale porchetta.

  15. lakepurdy1September 24, 2013 at 11:02 amReply

    This is real Italian cooking. Thanks for this.
    Do you ever make Fiadone? Not the sweet kind; the one made w/ scamorza. Could you make a vid on this? Grazie.

  16. di3inglifeSeptember 24, 2013 at 11:13 amReply

    fucking best Italian cook ive seen you’re like a god father of Italian food ;o!

  17. Cynthia BusuttilSeptember 24, 2013 at 11:22 amReply

    Yep ! Really delicious x

  18. Cynthia BusuttilSeptember 24, 2013 at 11:59 amReply

    . so simple and so good. a Rose by any other name! I’m trying this out with spinach and blue cheese. Cheers Gianni.

  19. okasha61September 24, 2013 at 12:01 pmReply

    lol salt from Sicily, good one

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