The weather forecast was for Sunday (July 7) a splendid time: the ideal time to get out and test the new engine for the grill spit.
Saturday I have been made the cut at the butcher's a nice piece of fresh pork bacon and then I set to work to prepare a beautiful housewife porchetta (Here the recipe)
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In the garden I have a nice little fennel bush which, for the porchetta, even if in a reduced size, is the fundamental thing; and garlic and rosemary never fail!
In the afternoon I prepared and tied the whole thing and I left it overnight in the fridge to insaporirsi.
In the morning, early, I prepared the spit, I turned on the heat and, for the ten-odd, the pork was ready.
Wrapped in aluminum foil I put it to rest, waiting for lunch.
I also wanted to serve a beautiful one pasta amatriciana as first but, given the consistency of the main course, I folded on spaghetti with tomato sauce!
And as a dessert, slices of melon accompanied by strained yogurt mixed with honey ...
ADVICES AND NOTES:
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- This porchetta was prepared on the spit, indirectly heat but it can also be prepared in the oven with an equally good result!
- The homemade porchetta
