PORCHETTA WITH GRILLED EGGPLANT & PORSCIUTTO
RECIPE TYPE
Holiday, Pork
SERVES
SERVES8 to 10
Prep: 20 min
Cook: 2 hr 20 min
Ingredients
2 pkgs (200g each) Longo’s Prosciutto (about 14 slices)
1 fresh Longo’s Porchetta Roast (about 1.2 to 1.5kg)
Tapenade:
1 cup roughly chopped Longo’s Curato Grilled Eggplant (about 4 to 5 pieces)
1/4 cup packed Longo’s Curato Sundried Tomatoes, blotted dry
1/4 cup packed fresh Longo’s Organic Basil Leaves
1 tbsp Longo’s Curato Capers
Directions
Tapenade: Purée together eggplant, sundried tomatoes, basil and capers in food processor. Transfer to bowl.
Place large piece of plastic wrap on cutting board. Arrange an overlapping layer of prosciutto in a 12 x 14-inch rectangle (or at least 4 inches longer than the length of the roast). Arrange a single layer of the tapenade down the centre third of the rectangle.
Remove netting from porchetta and rRemove excess fat pieces from porchetta and discard. Set porchetta on top of eggplant. Pull up the prosciutto, overlapping to fully enclose porchetta, using plastic wrap to assist. Secure with small skewers or toothpicks if necessary. Set, tapenade-side-up, on a rack of small roasting pan. Cover loosely with foil.
Roast in preheated 300°F oven for 2 1/2 to 3 hours or until a thermometer registers 145°F when tested. Increase oven temperature to 400°F and roast for 10 minutes to crisp up the prosciutto.
Rest for 15 minutes and remove any skewers if used, before slicing.
NUTRITIONAL INFORMATION
Protein 44g | Fibre 1g |
Fat 28g | Sugar 1g |
Carbs 1g | Sodium 1510mg |
