Porchetta, Italian recipe – Gianni’s North Beach

Porchetta is one of the most delicious things you can make and put into your mouth. In Italy, porchetta is done with a whole, deboned pig, but I don’t got time for that so I’m showing you how to do it Italian-American style with a butterflied pork loin. It’s stuffed with garlic and herbs and it’s really delicious.

Along with the pork, I’m serving agrodolce (sweet and sour) cipollini onions and truffled, roasted potatoes. You are seriously gonna love this dish.

Complete text recipe at: http://gianni.tv/porchetta/
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Comments

neeha glee says:

That was a Good one! Thanks for sharing such an awesome video!! 🙂 

ERC Z says:

absolutely fantastic!

robin2012ism says:

North Beach Restaurant is gone now. But is Basta Pasta still there? Garsh, even the oldest restaurant….is gone now. Also, no more WASHBAG.

Jason says:

Thanks Gianni!

Tommaso Ferrari says:

This is arrosto not porchetta 😀

Jason Galdie says:

Delicioso me encanta esa receta ” Gracias ” .

MlLKMAN says:

It’s the type of rustic food I enjoy cooking. Thank you for the video.

Gianni North Beach says:

Hey Italy! I heard your comments, so I did porchetta the old school way: whole pig on a spit over charcoal. Check it out:
  https://www.youtube.com/watch?v=k3YEAlm5vN8

Let’s be friends again, ya?

Andy Dixon says:

Dude, you can cook!

Jason says:

How long is the porchetta in oven? Total time? Thanks

John Strangis says:

“That one went on the floor, vaffanculo!” HAHA! You sound like me when I’m cooking hehe

AUGUSTO CHIRRE says:

I LOVE YOUR TECHNIC, AND THE WAY YOU DO YOUR FOOD ELEGANT AND SIMPLE
THANKS FOR YOUR TIME AND YOUR RECIPE
ZEZZY FROM UKIAH CALIFORNIA

Jason says:

What is the kitchen tool you use in your videos and where do I get one? It looks like something a drywaller uses. The tool you use to scrape the board.

ThatGamerRage says:

here in Minnesota it’s very similar. that is still one of my favorite meals.

Richie Di Angelo says:

Ba -Boom

John Guarnieri says:

Hi Gianni: I love watching your videos and your presentations. I recently found you on you tube when I was looking for a recipe for osso bucco. Will be trying it shortly. Keep them coming.

yesterify says:

Delizioso

Ivo Dimov says:

Like always you show us, you made another wonderful meal, look at the potatoes as well, delicious !

Dakota Grey says:
francene michele says:

I LOVE the way you cook!  this looks delicious and I will try maybe for Easter. THANK YOU SO MUCH. your videos are the best!  

Vincenzos Plate says:

AWESOME recipe +Gianni North Beach my dad is the master of porchetta at home so I am not allowed to make it eheheheh

MrPDG79 says:

Great job sir. I will try this but with a backstrap from venison from this season.

Stephanie MacLeod says:

Gianni! You’re killing me with your cooking. So Good!!

FrydaySiblings says:

IF YOU WANT TO LAUGH YOUR BUTT OFF GO WATCH OUR FIRST EVER KOREAN MUKBANG !!!!! AND MAKE SURE YOU WATCH THE GHOST PEPPER HOT SAUCE CHALLENGE !!!!

Larry Lomas says:

nice one my son 

Roberto Pechenino says:

Hi Gianni,

This is marcello, formally of Reno Nevada now living in the Philippines. I have always wanted to ask where did you get your Italian entro music, I really Love it ! I love that kinda music.

Roz Sa says:

When you say ‘what’s left of the Italian American neighbourhood of San Fransciso’, what do you mean by that, please? I’m in Italy, so I don’t really know very much of the community there. I don’t know if it was the tone for the video, but I sensed sadness / disappointment when you uttered that sentence.

Roberto Pechenino says:

Hi Gianni,
You know this is a Great Recipe NOT EVERYBODY has the room or ability to handle the whole pig, I am sure You as well as I know how they do it in Italy, a lot of people do it this way. Your cooking brings Old Italy & the ambiance back into my life and that is what its all about. Thank you for all your hard work Paisano!Benedizioni a voi il mio amico. Marcello~

Isabel Aasen says:

Closest you can get to “porchetta, da Castelli di Roma” is….pork belly, salt and pepper the inside, stuff with fresh garlic, fennel tops, rosemary. Roll, tie, hasselback the rind and rub with salt and pepper. Let stand for 24 hrs uncovered in the fridge. Slow cook in slow cooker for 10 hours, cook at 425 degrees in oven to caramalize the rind to produce crackling for ca. 30 to 40 minutes. You, are now the proud owner of REAL PORCHETTA!!!!!!!!!! You’re welcome!

madisonelectronic says:

14:16 neighbors banging on door wanting fed.

fishkiller4111 says:

Looks damn good to me!! MANJA!

Rebecca Elaine Lee says:

Thank you for this recipe! My grandparents come from Calabria area but sadly they did not pass down many recipes, so Mamma and I are trying to rediscover some. I’m going to fix my own version of this roast recipe tonight!

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