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Porchetta – Ribbe på italiensk vis
By Lise Finckenhagen · godt.no
4 timer 20 min + 20 min hvile
Italiensk stekt svineribbe med krydderblanda kjøtt, sprø svor, servert med stekte parmesan-poteter og karamellisert løk.
| prepPreheat oven to 200°C / 392°F | ||||||||
| 1 ss hel sort pepper | Toast pepper & fennel, grind with salt, herbs & garlic | Rub ribs with spice mixture | Roll, tie & coat with oil & salt | Steam on rack, covered, 200°C / 392°F, 1 hr | Roast uncovered 175°C / 347°F, ~2.5 hrs to 70°C core | Finish at 220–230°C / 428–446°F until skin crisps | Rest 20 min, slice | Server porchetta med poteter og karamellisert løk |
| 1 ss fennikelfrø | ||||||||
| 2 ss flaksalt | ||||||||
| 1 ss appelsinskall | ||||||||
| 0,5 ts tørket chili | ||||||||
| 3–4 ss rosmarin | ||||||||
| 2 ss salvieblader | ||||||||
| 2 ss timian | ||||||||
| 4 fedd hvitløk | ||||||||
| 3 kg tynnribbe | Score & butterfly ribs, remove bones | |||||||
| olivenolje | ||||||||
| salt | ||||||||
| 600–700 g poteter | Boil potatoes in salted water 10–12 min, drain & dry | Toss potatoes with parmesan, oil, garlic & salt | Roast potatoes 200°C / 392°F, ~25 min, turn halfway | Sprinkle parsley over potatoes | ||||
| vann | ||||||||
| salt | ||||||||
| 1 dl parmesan | ||||||||
| 3 ss olivenolje | ||||||||
| 2 fedd hvitløk | ||||||||
| persille | ||||||||
| salt | ||||||||
| 3–4 stk løk | Sauté onions in butter & oil over medium-low heat | Add sugar & balsamic, stir til karamellisert | ||||||
| smør | ||||||||
| olivenolje | ||||||||
| sukker | ||||||||
| balsamicoeddik | ||||||||
| vann | ||||||||
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