Porchetta Per Due

Easter Sunday found us at home, just the two of us, so we decided to make "porchetta per due," or porchetta for two. Since it's spring, we wanted to lighten it up a bit from the last time we did it, so we used parsley instead of rosemary, and used different veggies. 

First, we cut the pork shoulder thinly, seasoned both sides with salt and black pepper, and rubbed it with a paste we made by mixing fresh parsley, garlic, olive oil and red pepper flakes in the food processor (photo, right).

We then rolled it and tied it up so that it would "pinwheel" when sliced. We browned the pork on all sides in a hot pan and rested it on a bed of carrots, a medley of potatoes and diced green apples (photo, left).

 We tossed in some parsley to the pan and added about a half cup of white wine to cook the vegetables. It roasted at 350 for about an hour and a half and then we sliced it and enjoyed it. Hope everyone had a Happy Easter!