Tommy T Porchetta Recipe
Tom Thumb stuffed porchetta, butterbeans, beet and fennel salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Porchetta
Preheat the oven to 375°F (190°C). Score the skin of the Tom Thumb porchetta and season it generously with salt, pepper, and fresh thyme. Place it in a roasting pan.
- 2
Roast the Porchetta
Roast the porchetta in the oven for about 1.5 to 2 hours, or until the skin is crispy and the internal temperature reaches 145°F (63°C). Baste with olive oil halfway through cooking.
- 3
Prepare the Salad
While the porchetta is roasting, prepare the salad. In a large bowl, combine the roasted beets, sliced fennel, and butter beans. Drizzle with olive oil and lemon juice, then toss to combine. Season with salt and pepper to taste.
- 4
Serve
Once the porchetta is done, let it rest for 10-15 minutes before slicing. Serve slices of porchetta alongside the beet and fennel salad.