Gennaro Contaldo’s Christmas Porchetta Recipe | Citalia

Gennaro Contaldo, Citalia Brand Ambassador, loves making this Christmas porchetta stuffed with pork mince, chicken livers and mortadella dish. His Porchetta Natalizia recipe is great to make for large groups of people, can be made in advance and sliced when required. The traditional porchetta, a popular street food in the region of Rome, is seasoned with lots of herbs and cooked on a spit, sliced thickly and served as a substantial sandwich. Gennaro likes to use this porchetta recipe for special occasions like Xmas time when family comes to visit. It also makes for an alternative Christmas lunch served with some roast potatoes. It is simple to prepare, slow-roasted in the oven, first at a high temperature and then much lower to cook the pork thoroughly through. INGREDIENTS makes (4 - 6 servings): 3 kg jacket of pork (loin and belly boned) salt & pepper 70 ml Vin Santo zest of 2 x lemons 2 x tablespoons EVO & extra for rubbing 1 x onion, finely chopped 175 gr pork mince 175