Porchetta

Trim the pork if necessary removing the kidney, and lay skin side down. Chop the herbs, grind the fennel seeds in a pestle and mortar and sprinkle over the meat along with grated lemon, chili and salt and pepper  Picture  .

Roll the pork and tie using some string. Season all over with salt and pepper. Put some bones and chopped garlic in a roasting pan and lay the meat on top. Cook in the oven for 15 minutes at 400°F/200°C/Reg6, and then 2½ hours at 350°F/180°C/Reg4.

Meanwhile later on prepare the Potatoes and Rosemary  Recipe  , and then the Aubergines  Recipe  . At the last minute cook the spinach in a couple of tablespoonfuls of olive oil, season with some salt and lemon juice.

When done put the joint  Picture   in a warm place to rest for twenty minutes or so. Discard the bones from the roasting pan, spoon off any excess fat from the jus and season if necessary.

Cut the joint into thick slices, serve with the vegetables and pour over a little jus  Zoom  .