Porchetta with Salsa Verde DF
Recipes / Food styling & photography by Karen McFarlane, foodlove.com.au
Serves: 10-12
1 tbsp fennel seeds
1 tbsp fine salt
1 tsp cracked black pepper
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
4 cloves garlic, finely chopped
3.5kg boneless pork belly with loin attached Ciabatta rolls, to serve
Salsa Verde
2 anchovy fillets 2 cloves garlic, chopped 1 cup continental parsley leaves 1/2 cup olive oil 1 small shallot, finely diced 1 tbsp baby capers Sea salt & cracked
