Porchetta side dishes?
any thoughts for porchetta side dish?
Arugula salad perhaps...
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.
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.