A couple of years back they introduced me to the best roast suckling pig I have eaten, but in a restaurant that then immediately closed. I now am resigned to never experiencing those overwhelming flavours again in what remains of my life.
But, not content with that outrage, they subsequently introduced me to the finest porchetta I have ever tasted, produced by a solitary butcher in a remote part of Tuscany. Completely inaccessible from London (believe me, if he delivered I would be ordering it every week).
So this is the new challenge to those of you who know London: where can I eat the best porchetta in this fair city? I know it won't be quite the same, but it may (like methadone for a heroin addict) ease the cravings just a little. Any ideas?
1 comment:
Probably best cook it yourself. Not very difficult; but get good quality meat, from a specialist butcher, not a supermarket. Shooulder has the best flavour and a butcher will bone it for you. There are umpteen recipes on the net; rosemary is (to my mind) required; but there are regional variations all over Italy, so no single authentic recipe.
Put in a very hot oven to set the crackling; then immediately turn down to moderate (165C) and cook slowly for as long as it takes (depends on size; cook by inspection).
You can do it!
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