Authentic Italian
porchetta recipes
Authentic porchetta recipes
RECIPES WITH PORCHETTA
From stuffed pies to savory pastries, Francesco Mosca’s Tuscan Porchetta romantically embraces herbs and potatoes in every dish, seasoned with oil or melted butter, alongside garden aromas and rich cheeses.
PASTA WITH PORCHETTA, CHERRY TOMATOES, AND BASIL
Ingredients
– 300 g pasta (penne or rigatoni)
– 200 g porchetta
– 300 g cherry tomatoes
– 1 onion
– 2 cloves of garlic
– Extra virgin olive oil
– Salt and pepper to taste
– Fresh basil.
Cook the pasta in plenty of salted water. In a large pan, sauté the chopped onion and garlic with oil; add the halved cherry tomatoes and cook for 5-7 minutes. Add the diced Tuscan Porchetta and let it flavor. Drain the pasta al dente and add it to the sauce, mixing well and adjusting with salt and pepper. Serve with fresh basil leaves.
PORCHETTA AND CHICKPEA SALAD WITH LEMON VINAIGRETTE
Ingredients
– 300 g Tuscan Porchetta by Francesco Mosca
– 400 g cooked chickpeas
– 1 red onion
– 100 g cherry tomatoes
– 50 g arugula
– Juice of 1 lemon
– Extra virgin olive oil
– Salt and pepper to taste.
Dice the Tuscan Porchetta. Thinly slice the red onion and halve the cherry tomatoes. In a large bowl, combine the porchetta, chickpeas, onion, tomatoes, and arugula. Prepare the vinaigrette by mixing lemon juice, oil, salt, and pepper to dress the salad. Serve immediately or store in the fridge until mealtime.
PORCHETTA AND PORCINI MUSHROOM RISOTTO
Ingredients
– 300 g Tuscan Porchetta by Francesco Mosca
– 300 g Carnaroli rice
– 200 g fresh or frozen porcini mushrooms
– 1 onion
– 1 clove of garlic
– 1 glass of white wine
– Vegetable broth to taste
– 50 g grated Parmigiano Reggiano
– Extra virgin olive oil
– Salt and pepper to taste
– Chopped fresh parsley.
Clean the porcini mushrooms and chop them. In a pan, sauté the chopped onion and garlic with a bit of oil; add the porcini mushrooms and cook for 5 minutes. Add the diced Tuscan Porchetta and let it flavor. Add the rice and toast for a few minutes, deglazing with white wine and letting it evaporate. Gradually add the vegetable broth while stirring continuously until the rice is cooked; stir in the grated Parmigiano, adjusting with salt and pepper. Garnish with chopped parsley and serve hot.
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Montespertoli
Florence - Tuscany - Italy
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FI-PI-LI Highway, Ginestra F.na exit, follow the signs for Cerbaia