JUICY, CRISP PORCHETTA ROAST DINNER WITH SMASHED POTATOES AND MANGO SALAD
This dinner serves two and there is enough porchetta left to make great sandwiches.
For the sandwiches use soft round buns, slathered with cole slaw and add a couple of 1/2 inches slices of the porchetta.
The porchetta has a savoury, rich fatty taste, the garlic and the rosemary provide for a rustic taste. And, no wonder, porchetta is a favourite dish in Italy; it’s origin.
A 3 pound piece of porchetta.
2 tablespoons whole black peppercorns
1 tablespoon red pepper flakes
3 tablespoons finely chopped rosemary
3 cloves garlic, finely sliced and chopped.
2 tablespoons salt.
6 small potatoes.
1 small onion.
3 tablespoons olive oil.
Extra salt and pepper.
2 regular mangos.
Place all herbs and spices in a small bowl, mix well and then rub all over the porchetta.
Preheat oven to 400 degrees Farenheit.
Put foil over porchetta and cook in oven for 90 minutes.
Then increase heat to 425 degrees Fahrenheit, remove foil and bake for another 30 to 40 minutes.
Take out of oven once the roast and skin is really crispy.
Let rest for 15 minutes and then cut into 1/2 inch slices.
Cut your onions into small chunks, set aside.
Take your small potatoes, cut in half and boil for about 20 minutes, until they are ready.
Take the potatoes off the stove and drain. Then return the potatoes to the pot and put back on the stove.
Now add your 3 tablespoons of olive oil, your cut-up onions and some salt and pepper to taste.
With a fork swish your onions, olive oil and salt and pepper, around the pot, making sure all the potatoes are covered.
Then use the back of a wooden spoon to slightly smash the potatoes.
Peel your mangos and cut the flesh into thin slices.
Cut your lime in half and squeeze the juice over the mango slices and add a bit of salt to taste.
Now you are ready to plate and serve.
Presto, easy and delish.