Italian whole-hog cooking inspires herbaceous chops
By CHRISTOPHER KIMBALL Christopher Kimball’s Milk Street At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious homage to whole-hog cooking that’s as revered as barbecue in the American South. The laborious roast, clearly, is off the table for midweek dinner. Instead, we kept the signature flavors in mind for this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region. Rather than ...