Shake up your traditional roast pork with an Italian twist with this delicious porchetta recipe from the Tasting Rome cookbook.
– 1 (6- to 7-pound) skin-on pork shoulder, deboned
– 3 tbsp kosher salt
– 1 tbsp freshly ground black pepper
– 4 garlic cloves, mashed to a paste
– 1 tbsp chopped fresh rosemary
– 1 tbsp peperoncino or red pepper flakes
– 2 tsp fennel pollen or ground fennel seeds
1. On a clean, dry work surface, score the pork skin in a diamond pattern (or have your butcher do it for you), then flip the pork skin-side down. Massage the salt into the meat, then dust it with the pepper, garlic, rosemary, peperoncino, and fennel pollen.
2. Roll the pork tightly, with the skin facing out, and tie it securely with kitchen twine. Marinate in the refrigerator, uncovered, for at least 6 hours or overnight, allowing the skin to dry out.
3. Remove the pork from the refrigerator 1½ to 2 hours before you cook it. Preheat the oven to 195°F.
4. Bake the porchetta until fork-tender, about 5 to 6 hours, then increase the oven temperature to 500°F and cook for 15 to 20 minutes more to crisp the skin.
5. Remove from the oven and allow to rest for at least 45 minutes, then slice and serve.
Note: The skin should be bubbly and blistered, like pork rinds.
Tasting Rome is a love letter from two Americans to their adopted city, showcasing modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine—mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. Speakeasies, ten-table restaurants, and street food stalls may not be the first things that come to mind when you think of Rome, but these new realities have joined the traditional bars and trattorias of the Italian capital as bastions of great food and drink.
In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome’s unique character and truly evolved food culture—a culmination of two thousand years of history. The recipes here, each selected for the story it tells, acknowledge the foundations of the cuisine and demonstrate how it has transitioned to the variations found today, ranging from genuine classics to fascinating but largely undocumented Libyan Jewish fare to centuries-old offal preparations, and so much more. Part cookbook, part travel memoir, this book transports all of the flavors of Rome into your kitchen.