Tuscan herb blend, perfect for porchetta.
You can make this and freeze it in a ziplock bag or let it sit out on the counter and dry.
I often will make fresh and then infuse an extra virgin olive oil for an hour or so and pour on grilled or roasted meats or fish.
Recently I did a pork belly, in “porchetta style”. The pork skin is sliced to be able to crisp and lose extra fat.
I simply sliced the skinless side of the pork belly, and rubbed with salt and the tuscan herbs and freshly ground black pepper.
Cooking times and heat are like for the recipe I made using Fergus Henderson’s Brined Pork Belly, but without brining.
To get crispy skin, I rubbed with olive oil and salt before roasting. Basting while you cook is also a good idea.
Let rest before slicing.
The perfect combination!
Penny
This is most shareable! Simple, yet flavorful.
Thanks, Divina.
Judy, I’ve been making this for a few years – since I first discovered it here on your blog, and I don’t think I could live without it anymore! And every year, I feel the need to thank you, once again, for the inspiration you’ve provided over the years!
Beautiful pic, delicious mix!
I have a half wine barrel that I grow herbs in each year, generally a lot of sage and rosemary, which I make into a batch of your Tuscan herb rub. I actually discovered your recipe a few years ago when David Lebovitz referred to it in his blog, my other favorite food blog. Thanks, so much!
We use pretty much the same in Treviso. We don’t use the thyme. That’s the only difference. Simple is better! You can actually taste the meat.
I add thyme as i have a ton of it in my garden. Tuscans call it pepolino, mostly used in stews and soups.