Porchetta with Broccoli in Sicilian Sauce
1.5kg Boneless pork shoulder
1 tablespoon fennel seeds
Zest and juice 2 lemons
50ml olive oil
2 cloves garlic
1 red chilli, deseeded
250ml white wine
4 medium onions peeled and halved
Heat your oven as high as it will go.
Rub the pork shoulder with oil and sprinkle sea salt on top.
Cook for 20 minutes or until golden on top.
Blend the fennel seeds, lemon zest and juice, olive oil, garlic and chilli.
Rub over the pork.
Place the onions round the pork, pour in the wine and 250ml water. Cover with foil and lower the oven to 160oc. Cook for about 2 and a half hours or until pork is tender.
Reduce the liquid by boiling to a sauce consistency.
Slice the pork and serve on ciabatta with the onions, juices and artichokes.
Broccoli with Sicilian Sauce
2 large heads broccoli
1 red onion, finely chopped
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
100ml red wine
1 tablespoon tomato purée
Zest and juice 1 lemon
1 punnet cherry tomatoes, halved
50g pine nuts
Handful chopped flat leaf parsley
Fry the onion and garlic in the oil until golden. Add the pine nuts and cook for 30 seconds. Add the tomato purée, vinegar, raisins and wine. Season and simmer for 5 minutes.
Add the lemon zest and juice and tomatoes and simmer for 10 minutes.
Remove the florets from the broccoli. Slice the stalks and place in boiling salted water.
Cook for 4 minutes then add the broccoli florets and cook until just cooked - about 3 minutes.
Drain and add to the sauce. Check seasoning and serve.
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