this is mine this is mine this is mine this is mine and this is the best oh hi lovely people one Natale what is Merry Christmas and for this Christmas I gonna cook a porchetta let me show you our simple is to make a podcast first of all we start with stuffing here I got about pounds of mint sport a little bit of salt not too much and then I have some crushed paper cone garlic I need a couple of clove of garlic very very finely chopped is that right small small small fantastical put it
on top and now you start to mix it makes a little bit right there is a lot of wet olive oil make sure it's good olive oil just a little bit I wish you a merry Christmas and I wish you a merry Christmas I'm gonna do the porchetta you try to get some stale bread never throw them away any step right you can make lovely bread crumbs you could do you could make a cake you squeeze them a bit and with your hands you go straight in couple of slides look Fantastico and then get some
nice little bit of Parmesan if you don't have a Parmesan use some other cheese but not soft cheese then you mix it you need to use your hands for this it is so important because you can feel with your hands and I know for sure enough salt and it washed my hands give me the parsley stay there don't move fat dad don't move he moves everything rabbits also are used for the stock where something goes some quite small don't forget I'm in the kitchen for the last 50 years so I can close my eyes I'm
doing it I don't want to do now right and then you mix again you go lovely lovely stuffing right when you buy mints make sure that the butcher ask always the butcher to give you a little bit effect inside as well don't have a very very lean mix you know mince meat because you wanted this fat to melty like this one because it cooks for about four hours so all the fats start to melt and get through the Flesh and beautiful while it's melt and I give you that lovely flavor and you find inside the
trace where you cook it the fat will be stay down and the meat will come enough lean but also used to be the gravy as well to put them on top okay so now it's done look all the flavor inside here oh my mind this is good this is good this is really good my age I'm still get excited yes because I love cooking because it's Christmas and we feel no look at that you know what if you don't have to do any stuffing just put them all together flat It Roll It do a burger
if you don't want to do bad guy just slowly roll it lovely meatballs if you don't want to do meatballs what else can you do I don't know let's move this one away for a second let's go with the port go to the butcher ask for a little value of a four what I'm doing you can ask the booster to Butterfly a tip those ribs because you can make lovely ribs barbecue it's so easy right so go nice knife here and I go slowly right on the side and then with my knife and go straight
in you can see that lovely fat oh yes it's quite easy it's hardly anything make sure your knife is quite sharp right turn around again get the knife be careful when you do that Allah will this be the fat inside all this fat is gonna melt it and they're gonna give us such incredible flavor so you've got lovely butterflies then you're going up with a little bit of salt rub it properly black crushed peppercorn oh yes abandoned there's some Sage leaves if you don't have a sage don't worry you can roll it up as it
is just a closer for a second because I need the room some lovely Rosemary a couple of cloves of a garlic roughly chopped and mix all together and give a lovely beautiful Aroma right let's put them on the side hey look at that this lovely feet perfect marriage rubbed all in Fantastical with a little bit of a Parmesan left very important right beautiful look at that then the Mist which we done before fantastical really really good then you close it and then quickly because he started come on closed again and then again you need little
bits of salt again if you think there's too much salt it is not because you only have one slice so perhaps still if you want each one of these by yourself so it's just enough right again let's pull the sum up peppercorn nice parsley just put them on the side look how much you're going to put them in fantastic press it then you start to close it you can see but don't worry about the Gap underneath can you hear the Bell Christmas Day right let's get a string to slowly down to show you the simple
way to do it you get about a couple of meter you got sucker the same then you go underneath easy you lift it and you're going to do two knots one and one two and then with your ends you lock it turn it yeah and you give him a knot so easy and then again give me the little space look at that just one end get right done and you pull it and then again and look at the way tidy map look oh it's done then you turn them again the other side hey fabucha see
me the way I'm tied him up this porchetta it will give me 25 years in prison look lift it up you can see the space left underneath close it so from here all the lovely Jews will come down it will go inside the trays and the personally I put the parcel inside to protect it now you again need some more string then you go inside the middle again a knot and you slow look it's like sewing that's good turn them around and then you lock it right at the end you grab it that's it that
is lovely protector the old-fashioned way now let's put them in a trays everyone quick clean on the boat it's a tray carrots don't bolt it to peel the carrots make sure they're clean just cut them in half just put them in the tray anyway you like it if those carrots will be a little full of flavor lovely for the gravy then you get a potato just put a little bit of olive oil salt again because when you get crisp it up ah rub it properly then it's done then you get some lovely onions roughly cut
anywhere you like it for extra flavor anyway that's good that is good a couple of glass of water two a glass of good wine remember the wine you drink is the wine you cook it don't use cooking wine what is it cooking wine I don't know then you have one glass of wine that's good nah nice aluminified cover up don't bother to cover all the trays everything just cover the meat just like that done make sure you preheat to 150 centigrated for about 35 minutes after 35 minutes you turn down to 118 centigrated for about
two and a half to three hours and then last last 20 minutes you remove the foil and let it crisp it up and when you're eating them you will say why I'm cooking so good this one I'm gonna cook inside my wood fired oven because I know the temperature if you have one of them please do oh my God push them inside coming up a little bits for about half an hour is in let's cook for about three three and a half hours so come back and then I'll show you it's gonna be so good
I promise you see you later oh my mind now look at this this is what I'm talking about oh my goodness me look because for the last 20 minutes I'll go with the foil to crisp it up a little bit yeah oh my God oh my goodness me I need to pick him up as I promise you look underneath it's all sealed nice and kept beautiful old a lovely fat it's all coming out let's go oh yes let's put this one look at this look at this oh that's great let's not forget the arm for
carrots that'll be the juice you can pick it up this gravy but you know what it is nice the way it is and this is my Christmas porchetta Merry Christmas bless you all uh wish you a Merry Christmas Can I taste it now look at that little cup melt inside a mouth oh my God it's too much a Merry Christmas to everyone bless you I forgot to take my plate with me I said Merry Christmas yes let's see Tina
