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Arista alla Porchetta (Mario Batali) Recipe

Arista alla Porchetta (Mario Batali) Recipe

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Ingredients

Count

Nutrition

893

Calories

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Ingredients:

Serving

1/2 boneless pork loin , about 4 lb
4 tbsp virgin olive oil plus 4 tablespoons
1 medium onion, thinly sliced plus 4 cut in halves
1 bulb fennel, thinly sliced, leaves removed and set aside
2 lb chopped pork shoulder
2 tbsp fennel seeds
2 tbsp freshly ground black pepper
2 tbsp chopped fresh rosemary
6 cloves garlic, thinly sliced
3 eggs
recipe courtesy of mario batali
4 tbsp virgin olive oil
4 oz pancetta, chopped into 1/8th-inch dice
1/2 medium spanish onion, thinly sliced
1 tsp crushed chilies
1 lb shelled fresh lima beans or 1/2 lb soaked and cooked
1/2 bunch escarole , cut into 1/2-inch ribbons
1/2 cup basic tomato sauce , recipe follows
1 tbsp freshly ground black pepper
1 spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 oz virgin olive oil
4 tbsp fresh thyme (or 2 tbsp dried )
1/2 medium carrot, finely shredded
2 - 28- oz cans of tomatoes, crushed and mixed well with their juices
salt , to taste

Directions:

Preheat oven to 425 degrees F.
Butterfly pork loin to become a sheet 1inch thick and about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.
In a 12 to 14 inch saute pan, heat olive oil until smoking. Add onion and fennel and saute until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper,rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool. Add chopped fennel leaves and eggs and mix well.
Spread mixture over pork loin and roll up like a jelly roll. Tie with butchers twine and place in roast pan on top of halved red onions. Place in oven and roast 75 minutes, or until interior temperature is 140 degrees F. Remove and allow to rest for 10 minutes. Slice into 1 inch thick pieces and serve with Scafata, recipe follows.
SCAFATA OF LIMA BEANS AND ESCAROLE
In a 12-inch to 14-inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole, tomato sauce and pepper and cook until wilted and soft. Serve immediately. Yield: 4 servings
BASIC TOMATO SAUCE
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months. Yield: 6 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	892.6 Kcal (3737 kJ)
Calories from fat	424.84 Kcal
		% Daily Value*
Total Fat	47.2g	73%
Cholesterol	298.73mg	100%
Sodium	879.75mg	37%
Potassium	2014.14mg	43%
Total Carbs	27.51g	9%
Sugars	3.93g	16%
Dietary Fiber	8.61g	34%
Protein	84.19g	168%
Vitamin C	17.2mg	29%
Iron	7.7mg	43%
Calcium	162mg	16%

Amount Per 100 g
Calories	145.8 Kcal (610 kJ)
Calories from fat	69.39 Kcal
		% Daily Value*
Total Fat	7.71g	73%
Cholesterol	48.8mg	100%
Sodium	143.7mg	37%
Potassium	328.99mg	43%
Total Carbs	4.49g	9%
Sugars	0.64g	16%
Dietary Fiber	1.41g	34%
Protein	13.75g	168%
Vitamin C	2.8mg	29%
Iron	1.3mg	43%
Calcium	26.5mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

21

Points
22

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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