Porchetta is a boneless pork-belly roast that can easily carry a Saturday night meal and catch a second wind divvied up into fresh buttered rolls for Sunday lunch.
It’s also close to the heart of Dario Di Clerico, executive chef at That’s Amore Cheese’s on-site cafe, which you’ll find at the base of the two-storey cheese factory in Thomastown, a suburb in Melbourne’s north.
“[Porchetta] is the signature dish from the Italian region of Abruzzo, where I come from,” Di Clerico says. That’s also part of the reason cheesemaker Giorgio Linguanti, who owns the factory, asked the chef to come on board. “He loves porchetta, and he was really keen to start cooking and serving traditional porchetta at the cafe.”
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Usually that means simply slicing leftover meat up for sandwiches, but for this dish Di Clerico adds truffled caciotta (a soft-rind cow’s milk cheese, available through That’s Amore’s delivery service) and eggs to make a fluffy, flavoursome frittata. It still works best with crusty bread, and can be a solution for saving excess roast beef as well.
“This dish in particular is a fantastic way to use up your leftover meat and make a new dish out of it,” says Di Clerico.
Frittata with porchetta and truffle cheese
Preparation time: 20 minutes
Cooking time: 10 minutes
Extra-virgin olive oil
150g rindless roasted pork (or any leftover beef), cut into strips
6 large eggs
150g That’s Amore truffle caciotta, shaved
1 knob of butter
Preheat the oven to 180ºC.
Heat some olive oil in a large ovenproof frying pan over medium heat. Add the pork and cook for 5 minutes or until meat starts to turn golden. Transfer to a paper towel, season to taste and set aside.
Place eggs in a bowl and whisk. Add the shaved cheese and the pork, season and stir.
Melt the butter with a splash of oil in the ovenproof pan over a medium heat, then add the egg mixture and fry over a medium heat until the eggs start to cook.
Reduce the heat to low and cook for 2 minutes.
Transfer the pan to the oven for 15 minutes, or until cooked through.
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