from ATK: Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)

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I just never heard of it before. I will probably give it a try, but I'll probably use bacon, much less expensive around here.
I was thinking the same thing.

It looks really good and I happen to have a pork loin roast in my freezer. This may be made on New Year's Eve/Day.
 
instead of bacon you might try just a few slices of prosicutto from the deli although a pound of bacon on sale would be cheaper overall and you can get some extra meals out of it.
 
Prosciutto doesn't have much fat. That's part of the point of the paste, the extra fat.
I just put this on my New Year's menu and will be using bacon. I make dips with bacon added so this will use up the extra.
 
Maybe use a Julia Child trick, and boil the bacon briefly, to remove some of the salt and smoke flavor. It's supposed to approximate something from over there, instead of using salt pork, which has even more fat, and often has developed some rancid flavor (her words).
 
Wrap that baby in a pork belly before cooking and you have porchetta!:yum:
 
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