Here's a great idea ...

I've been thinking ... this sounds great .... it's Gennaro Contaldo's Italian porchetta - 5kg of belly pork should be enough to feed everyone at dinner, and you make your main preparations well ahead, give it a quick blast on the highest setting, then cook it slowly with fennel for hours and hours. I vaguely remember Jamie Oliver doing something like this in his Italy series, so I'll have to look that up. Or I could make it ahead - double quantities - and serve it cold for lunch, with herby boiled potatoes and one of Skye's beautiful salads. I think I feel a decision coming on, but I'll have to consult the butcher first ...


PS there's nothing new in the blogosphere ... I've just - belatedly - been doing an internet search for porchetta (somehow, for me, it feels more natural to go to the recipe books first, but I think I may be going to get out of this 20th century habit fairly soon!) .. and found this wonderful post, covering both Contaldo and Oliver. Thanks, Keiko!