Atlas Masterclass

Porchetta, fennel, radicchio & orange salad

CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL 

Porchetta is a widely loved dish across Italy, originating in Ariccia - a small town in Rome’s Castelli—to the south of the city.


The dish is traditionally prepared as a whole pig that has been de-boned and cooked over fire or in an underground pit. Since ovens were introduced at home, porchetta is usually a pork loin or belly that has been seasoned and roasted - like this recipe!

INGREDIENTS‭:‬

1. Pork belly

2. Radicchio

3. Orange

4. Fennel (3/4 of supplied)

5. Pumpkin seed mix

6. Olive & orange salad dressing

 

WHAT YOU’LL NEED‭:‬

1. Lined baking tray

2. Chopping board

3. Knife

4. Oil (Vegetable or grape seed)

5. Medium sized pot (vegetarian)

6. Medium sized pan (vegetarian)

 

METHOD:

1. Preheat the oven to 210 degrees fan forced.

2. Line an oven tray with baking paper and place the pork onto the tray.

3. Remove the stems of the fennel and discard. Segment the fennel into three pieces and reserve the two outer pieces.

4. Place the centre segment of fennel on the tray with the pork and season with salt and olive oil. Bake for 20 minutes.

5. To prepare the salad, remove the fennel core and thinly slice. Remove the skin of the orange, then segment or dice it. Roughly chop the radicchio and transfer all the ingredients to a bowl. Dress with the provided salad dressing and the pumpkin seeds.

6. To plate up, begin with the roasted fennel, followed by the radicchio salad. Finish with the pork.

 

VEGETARIAN METHOD:

1. Preheat the oven to 210 degrees fan forced. Bring one part water and one part of the provided stock to the heat in a medium pot.

2. Thinly dice the brown onion.

3. Remove the stems of the fennel and discard. Segment the fennel into three pieces and reserve the two outer pieces. Place the centre segment of fennel on the lined baking tray and season with salt and olive oil. Bake for 20 minutes.

4. To prepare the risotto, preheat a splash of your preferred oil in a pan over a medium heat. Add the butter to the pan, once it begins to bubble add the brown onion and stir. Add the Arborio rice and stir, ensuring to coat each grain of rice in the oil and butter. Ladle in the stock one spoonful at a time and stir constantly to avoid the rice from catching on the base of the pan. This will take about 20-30 minutes to cook through. When you spoon in your last amount of stock add the parmesan and stir to combine. Once the rice is at the desired texture (al dente - meaning still with a little bite) then season generously with salt and pepper.

5. To prepare the salad, remove the fennel core and thinly slice. Remove the skin of the orange, then segment or dice it. Roughly chop the radicchio and transfer all the ingredients to a bowl. Dress with the provided salad dressing and the pumpkin seeds.

6. To plate up, begin with a serving of the risotto and the roasted fennel on top. Serve with the radicchio salad on the side. 

 

For downloadable pdf version, click here.