意大利脆皮烤肉 | PORCHETTA

DELICIOUS ROMAN

STAPLE DISH

IN THE HEART OF SU罗马

P O R C H E T T A

What is Porchetta?

意大利皮烤肉 Porchetta 是什么？

Porchetta is a roasted pork, first deboned then spiced with a mixture of salt, pepper, fennel, garlic and rosemary, then cooked. The meat is rolled tight around the filling, tied with twine, and slow-roasted. As it cooks, the skin forms a crispy crust that keeps the meat within moist and flavorful.

Porchetta 是一种意大利式烧猪肉。猪肉首先去骨, 然后用盐、胡椒、茴香、大蒜和迷迭香混合调味, 然后开始烹制。肉包裹着馅料，用麻绳捆紧，然后慢慢烤制，表面黄金酥脆，内部肉质鲜嫩，香气四溢。

Porchetta comes from the word “porco” meaning pig in Italian.

The literal translation is little pork.

Porchetta 源自意大利语 “Porco”，意为猪肉。

Porchetta 的字面意思即为 “乳猪”

罗 马 代 表 菜   STAPLE FOOD

Porchetta was selected by the Italian Ministry of Agriculture as a “traditional agricultural-alimentary product”. And in other regions of Italy it is considered a delicacy that is typically consumed as a celebratory dish. While in Rome it is a common street food and often used as a filling in sandwiches!

Porchetta 被意大利农业部评选为 "传统意大利美食"。在意大利的很多地区, 更是聚餐必备招牌菜。在罗马，随处可见，经常用作意式三明治的夹心!

做 法   R E C I P E

How to make porchetta?

如何制作 Porchetta?

Porchetta is not an easy dish to master, but our Chef Rino and Chef Pietrohave made it possible to bring the authentic Porchetta flavours here in Suzhou.

Porchetta 不易制作, 不过我们的意大利大厨里诺和彼特，让我们可以苏州也吃到正宗的意大利脆皮烤肉。

Step 1: Prepare porchetta stuffing with herbs, toasted spices, white wine, garlic, salt, pepper and fennel seeds.   

    第一步：在猪肉内部涂抹香料，烤肉料，白葡萄酒，大蒜，盐，胡椒和茴香籽。

Step 2: Pat dry the skin with paper towel.

    第二步：用厨房纸将表皮擦干

Step 3: Place the pork belly skin-side down and lay the loin across the width. Trim the loin down to size so it rolls up neatly.

    第三步：将肉皮的一面朝下，整个腰肉横放，修剪腰肉使猪肉能整齐卷起。

Step 4: Lightly score the belly flesh in a 2cm diagonal pattern and massage the stuffing into the belly and loin.

    第四步: 在猪肉皮每间隔2厘米斜着划开，随后用香料慢慢按摩猪皮和腰肉。

Step 5: Roll up tightly, tie up with butcher's string and leave cover with aluminum foil.

    第五步：慢慢卷起猪肉，用粗绳绑紧肉卷，随后用锡纸包裹。

Step 6: Pre-heat oven to 190 degrees Celcius

    第六步：烤箱预热 190 度

Step 7: Place the pork on a wire rack set over an oven tray. Pour in 500ml of water and cook in the oven for about 4 hours. Check at intervals; if the water has evaporated, add a little more.

    第七步：将包裹好的猪肉置于一个烤架上，将烤架搁在一个烤盘上。烤盘倒入约500毫升水，随后放入烤箱烤制约4个小时。定时查看，如果水分蒸发完，再添适量。

Step 8: Leave to rest for 30 minutes before carving. Slice and serve warm!

    第八步：猪肉烤好后，在切片之前静置30分钟。然后切片并趁热享用！

苏 马 自 制 烤 猪 肉   ¥ 88

This Roman roast is best enjoyed when consumed shortly after cooking, crispy on the outside and tender in the inside. The meat is golden in color, with the characteristic smell of roasted aromatic spices; the taste is mouth-watering, savory and oh-so tender. When eaten hot out of the oven, this marriage of flavors is at it’s best. The meat is delicious, but the fat is divine and the crust of the skin is perfectly crisp offering a variety of textures as well as flavors.

罗马脆皮烤肉最好是刚出炉食用，外焦里嫩。肉是金黄色的, 混合着诱人的香料味道，令人垂涎欲滴。美味可口，非常细嫩。尤其是刚出炉时食用最佳，肉质非常美味, 脂肪肥而不腻, 焦脆外壳有着特殊的质感和风味。

This special dish is now our signature dish: enjoy it at Il Milione Italian Restaurant now!

这道特色菜已经是我们的招牌菜：赶紧预定苏马餐厅享用吧！

配 酒   WINE PAIRING

What wine to pair with porchetta?

Porchetta 一般与什么酒搭配?

The original wine pairing is Romanella, a sparkling and affordable white or red wine common in the area of Rome.

传统来讲与一款叫做 Romanella 的气泡酒搭配，在罗马，与平价的红或白葡萄酒搭配很常见。

At Il Milione, the best wine pairing is with our witty bubbles of Gragnano. This wine shows a beautiful, bright ruby color. The nose is full of pleasant and intense aromas: cherries, raspberries, violet and red flowers. On the palate it comes off as fizzy and fruity with nice smooth tannins.

在苏马餐厅，这道菜的最佳搭配是起泡酒格拉贝尼。这款酒呈现美丽明亮的亮红宝石色。香气愉悦而强烈：樱桃，木莓，紫罗兰和花香。在口感上, 它带有气泡的果味与顺滑的单宁完美结合。