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Porchetta side dishes?

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any thoughts for porchetta side dish?
Arugula salad perhaps...
What else?

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  1. Broccoli Rabe and Roasted Potatoes

    Brussel Sprouts

    Actually, any roasted vegetables

    1. Ciabatta bread for sopping up those vermouth-spiked juices.

      At my house we serve a rice dish that cooks in the oven alongside the porchetta. It is NOT traditionally Italian, so was initially rejected by many of my relatives, but is now an expected side-dish.It is a sort of mushroom pilaf.

      I pre-cook until nutty smelling a cup and half of brown or white rice in butter in the bottom of an oven proof casserole, add 1 cup chopped butter-sauteed mushrooms, full teaspoon of salt and a whack of fresh ground pepper and 3-4 cups beef stock (depending on variety of rice). Stick a lid on and do not stir at all during cooking (300-350 degree oven for 1 1/2 to 3 hours depending on temp and what else is in there). When done the water is totally absorbed and the top should be deep brown and a little crusty and the rice will have lost its definition and become somewhat 'pilaf'-like.

      Seems to go down well with the porchetta and bread with only a green salad to balance things-we always have a light almond custard for dessert with this and some good Italian cheeses and figs on hand.

      1. Maybe lentils cooked with herbs & garlic?

        1. Insalata Caprese! Alternating slices of tomato and fresh mozzarella topped with fresh basil 'tagliato a brandelli' (awright, chiffonade if you must) arranged on salad greens with a well aged balsamic vinegar drizzled on it.

          1. Agree with rec above about any roasted vegs. And bread for the juices.

            We also like this farro prep:
            http://www.foodandwine.com/recipes/fa...

            1. I'm curious what you mean by porchetta. Everyone here seems to know, but none of the responses seems to have any relation to what I know as porchetta in Rome. But it is one of those terms that could theoretically be used loosely.

              For us it's slices from a whole herb-filled roast hog, with crisp skin, usually consumed cold in a sandwich made of chewy bread, pane casereccio. There are no juices. It hardly ever even sees a fork.

              But if I had to give it a side dish or two, roast potatoes with plenty of garlic and rosemary would be first. Then, either a salad of field greens or boiled chicory sautèed with garlic and hot red pepper.

              1 Reply
              1. re: mbfant

                The first porchetta I ever consumed was in a small town in the hills of the Abruzzo. It was room temperature and, as you say, sliced off the whole hog.The entire time we worked in Italy, we ate it whenver we saw the porchetta truck, or that great place near the opera in Rome or (the best I ever ate) at a food stand in Sulmona on market day.

                When we returned to Canada, my BIL, who is also Italian, would cook up a pig porchetta-style in the backyard, turning it from dawn to dusk on his own hand-made spit apparatus, twice a year for 40 or more hungry guests.We ater it hot and cold for the rest of the weekend on home-made ciabatta bread rolls.

                Sadly with his passing, the porchetta dinners ended. But about 6 years ago, I found this Mock Porchetta recipe in the Zuni Cafe cookbook. I know (and you would, too) that it is not truly autentica. But it is a serious competitor. I know you will love it best cold, but the herb-laced pork does start off hot here or in Rome and that is also a great treat!

              2. Polenta and broccoli rabe

                1. More porchetta.