Legend has it that porchetta, a highly seasoned and rather large pork roast, originated more than two thousand years ago in the town of Ariccia in Lazio. This zesty spread lets you savor the taste without having to make the roast—serve it with roasted chicken, pork, or vegetables. For a fabulous sandwich, lavish it on ciabatta bread and add slices of ham, turkey, or your favorite meat, arugula for a hint of spiciness, and a drizzle of olive oil.
Ingredients
- Heaping 1/2 cup chopped fennel fronds
- 1 teaspoon fennel seeds
- 3 1/2 tablespoons finely chopped fresh rosemary needles
- 1 tablespoon chopped fresh sage leaves
- 5 garlic cloves, grated on a microplane grater or mashed to a paste
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon pepperoncini (crushed red pepper flakes)
- 1/2 teaspoon freshly ground black pepper
- Finely grated zest of 1 lemon
- 1 teaspoon lemon juice
- 1/4 cup extra virgin olive oil
Directions
Add the fennel fronds and seeds, herbs, garlic, salt, both peppers, and zest to a food processor and pulse until finely chopped. Add the lemon juice and olive oil and process until well combined.
Yields enough to season 4 to 6 sandwiches