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  • Olive Magazine

    buon appetito

    Mar 25, 2021 4 minutes
    Recipes LELLO FAVUZZI Photographs DAVID COTSWORTH

    Porchetta with salsa verde, purple sprouting broccoli and roast potatoes

    this will leave you with plenty of extra porchetta for sandwiches the next day

    4 HOURS 30 MINUTES + RESTING | SERVES 4 + LEFTOVERS EASY | GF

    pork belly 3kg, skin-on and scored (ask your butcher to remove the bones and butterfly the meat)
    sea salt flakes 10g, plus extra for sprinkling
    black peppercorns 10g, ground to a powder
    garlic 2 cloves, chopped
    rosemary a bunch, chopped
    Italian fennel sausage (ensure gluten-free, if needed) 200g
    lemon 1, zested
    olive oil for frying and drizzling

    ROAST POTATOES

    potatoes (Maris Piper or King Edward work well) 700g
    goose fat 200g
    garlic 2 cloves
    thyme a bunch

    PURPLE SPROUTING BROCCOLI

    350g1, thinly sliced

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