discussion from the Chowhound Home Cooking, Sauces food community. Cut up some small red potatoes into wedges, or just peel around the center of small ones, depending on what you like - toss them in olive oil, pepper, a little salt, rosemary and minced garlic and bake on a cookie sheet until they are done. Join the discussion today. Traditionally, porchetta is, like our own noble hog roast, a nose to tail affair, in which a whole pig is deboned and roasted on a spit. Porchetta, a traditional Italian street food, is a moist and fatty pork roast that's fantastic for a crowd. The first time I made this was for sandwiches at a party. Join the discussion today. This is dinner party or big party food. We were feeling quite ambitious for last month’s Sunday Family Dinner and attempted our own version of Porchetta. A pork butt is an affordable cut of meat, and will go a long way. The Mock Porchetta with Root Vegetables. While it does take some time, it's easy to make and well-worth the patience. Read the Good sauce or gravy to serve with porchetta? discussion from the Chowhound Home Cooking, Sauces food community. Read the Good sauce or gravy to serve with porchetta? They serve their Porchetta on rolls piled high with arugula leaves and needless to say, it’s heavenly. If it is just a roast that doesn't really have sauce like a pasta dish, I would try some roasted rosemary-garlic potatoes. Transfer the porchetta to a cutting board and let rest for 20 minutes. The modern reputation of Porchetta di Ariccia dates back to 1950 when the porchettari of Ariccia celebrated the Sagra della Porchetta di Ariccia, a festival led by the city’s mayor to promote this tasty product. Remove the twine and slice the porchetta 1/2 inch thick, using a serrated knife to cut through the skin. It was room temperature and, as you say, sliced off the whole hog.The entire time we worked in Italy, we ate it whenver we saw the porchetta truck, or that great place near the opera in Rome or (the best I ever ate) at a food stand in Sulmona on market day. The first porchetta I ever consumed was in a small town in the hills of the Abruzzo. But porchetta was a very pleasing dish even in pre-Roman times and during with Emperor Nero and his court.