Rachael Ray: Anne Burrell Porchetta With Fall Vegetables Recipe

Rachael Ray: Anne Burrell’s Porchetta With Fall Veggies

Rachael Ray was having a bit of fun during the October 27 episode of her show. Musician Phil Collins joined Rachael to discuss his new book “Not Dead Yet” as Rachael’s version of “Pop Up Video” continued. It was practically the perfect throwback Thursday, made even better with a visit later in the show from chef Anne Burrell. Rachael and Anne surely know how to have a blast in the kitchen together, and they both know exactly how to craft a decadent, delicious meal. Anne showed viewers how to prepare Porchetta with Fall Vegetables. Porchetta is essentially pork, but the crispy skin and juicy, tender meat that will practically have your eyes rolling back in your head. Plus, the perfect pairing for pork is seasonal vegetables!

To get this tasty recipe, click next page.

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Rachael Ray: Anne Burrell Porchetta With Fall Vegetables Recipe Ingredients

Rachael Ray: Anne Burrell Porchetta With Fall Vegetables Recipe

Anne Burrell’s Porchetta with Fall Vegetables is the perfect dinner to serve to your family this fall! (naz66 / Flickr)

  • 1 bunch fresh sage – finely chopped
  • 1 tbsp crushed red pepper
  • 1 picnic pork shoulder – skin on, bone out (save the bone)
  • freshly ground black pepper
  • 1 lb fingerling potatoes – halved lengthwise
  • 1 celery root – peeled, cut into half-inch pieces
  • 1 thyme bundle – tied with butcher’s twine
  • 2 qts chicken stock
  • 1 bunch fresh rosemary – finely chopped
  • 10 cloves garlic – sliced thin
  • extra-virgin olive oil
  • kosher salt
  • 5-6 onions – sliced
  • 2 pints Brussels sprouts – halved
  • 1 bottle dry white wine
  • 10 bay leaves

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Anne Burrell: Rachael Ray Porchetta With Fall Vegetables Recipe Directions

  1. Preheat the oven to 450 degrees
  2. In a small bowl, combine the sage, rosemary, garlic, and red pepper
  3. Add enough olive oil to make a loose paste
  4. Rub the mixture all over the inside of the pork, then add a good amount of salt and pepper all over the meat
  5. Roll the pork back into a bundle and tie with butcher’s twine
  6. In a large roasting pan, combine the Brussels sprouts, potatoes, onions, celery root, and wine
  7. Season with salt, then add the thyme bundle and bay leaves
  8. Lay the pork bone in the pan with the vegetables, then add the pork bundle on top of the bone and in the veggies
  9. Roast for 30-40 minutes, until the skin begins to turn crispy
  10. Brush the pork skin with the pan juices and pour the chicken stock into the pan
  11. Keep roasting for 3 1/2 more hours and every 30-40 minutes, baste the skin
  12. Remove the pork from the oven, cut off the twine, and remove the pork skin
  13. Use kitchen shears to cut the skin into pieces
  14. Slice the pork and serve over vegetables, drenched in pan juices, with a piece of the skin on the side

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