It’s late afternoon in a kitchen in a rambling stone farm house in Tuscany. You’ve gathered fennel, garlic, onions and rosemary from the garden. There’s a glass of crisp, cold sparkling Prosecco on the counter. You’re preparing dinner. Arista the traditional pork roast studded with garlic and rosemary and spit-roasted over hot coals. Porchetta a nearly boneless whole suckling pig, rubbed with rosemary and stuffed with its own highly seasoned innards.
Tuscany is a wonderful dream. How lovely to create this state of mind in your own kitchen. This recipe for stuffed loin of pork has all the gorgeous flavours of these Tuscan dishes. Put on your apron and you’re in MRS.BUTTERFINGERS kitchen. Click on PORK LOIN IN THE STYLE OF PORCHETTA for this recipe I have adapted from Mario Batali’s book Molto Italiano.