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Porchetta with Roasted Fingerlings

Anne Burrell
  • 275 minutes
  • Serves 10

INGREDIENTS

1

Picnic shoulder of pork with, skin

10

Bay leaves

2 pints

Brussels sprouts

2

Carrots, large

2

Celery, ribs

1

Celery root

1 lb

Fingerling potatoes, cut

30

Garlic clove

1

bunch Rosemary, fresh leaves

1

bunch Sage, fresh leaves

2

Spanish onions, large

1

bundle Thyme, fresh

2 qt

Chicken stock

1

Kosher salt

1

Kosher salt and freshly ground black pepper

1 tbsp

Red pepper flakes

2

Olive oil, Extra-virgin

1

bottle White wine, dry