Polenta canapé with porchetta (roll of pork)

Gourmet Pork Meat Recipe Recipe на ломтиках поленты. The photodishes: Jim Franco Time: 3 hours. 15 minutes. Difficulty: medium Portions: 20 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Porchetta (pork roll)

• 1 kg. 400 gr. boneless pork shoulder, cut off excess fat
• Coarse salt
• Grated zest of 1 lemon
• 3 cloves of garlic, chop
• 2 teaspoons of fennel seeds, plus an extra amount for sprinkling
• 16 fresh chopped sage leaves
• 2 teaspoons chopped fresh rosemary
• Ground pepper
• Olive oil

Pickled onion

• 3/4 cup 5% table vinegar
• 3 tablespoons of sugar
• Sea salt
• 1 bay leaf
• 1/2 teaspoon fennel seed
• 1/4 teaspoon red pepper flakes
• 1 large head of red onion, cut into thin rings
• 1 tablespoon of olive oil
• 1 tube (500 gr.) Of finished polenta, cut into slices thick about a centimeter

Recipes with similar ingredients: pork, lemon zest, garlic, fennel seeds, sage, rosemary, bay leaf, red pepper cereal, red onion, polenta

Recipe preparation:

1. Prepare porchetta: with a sharp knife to make a cut in the center of a piece of meat, approximately two-thirds deep the thickness of the piece. Open like a book and beat meat with a kitchen hammer, 2.5 cm thick. You should get a 20 by 35 rectangle cm.
2. Preheat the oven to 180 degrees.
3. Grate pork with salt (approximately 1.5 tsp) from all parties. In a small bowl, mix lemon zest, garlic, 2 teaspoons tablespoons fennel seeds, sage, rosemary and 1.5 teaspoons ground pepper. Grate the meat with the mixture on one side, then roll tightly into a roll, tie with kitchen thread. Pour roll with olive oil and rub ground pepper and fennel seeds into it (raw roll can be stored in the refrigerator for 3 days, keep at room temperature before baking).
4. Place the roll on the wire rack in the pan. Bake pork until crisp for 2 hours. Readiness check with a kitchen thermometer by inserting it into the end face of the roll (the thermometer should show a temperature of 82 degrees). Remove the roll from the oven and let stand at room temperature in for 15 minutes.
5. While the pork is fried, cook pickled onions: mix vinegar, sugar, 1/4 teaspoon in a small saucepan tablespoons of salt, bay leaf, fennel seeds and red pepper flakes. Put on a stove and bring to a boil at a moderately high temperature. Add onion slices and boil for 1 minute, then remove pan from heat and remove onion from brine (unused pickled onions can be stored in brine for several weeks).
6. Cook polenta: pour into a large pan olive oil and fry slices of polenta over medium heat until formation of a crispy, golden crust, 4 minutes each side. Dry slices of polenta on a paper-lined dish towels.
7. Collect canapes: put slices of polenta on a common dish or portioned plates. Cut the roll into thin slices, then cut each slice into two parts. Put the meat in slices polenta and sprinkle with pickled onions. Serve canapes warm or room temperature.