Cecconi's is one of those swanky, beautiful dining rooms filled with Hollywood-types that tend to nosh on the delicate Italian cicchetti and other "reasonable bites" (though the happy hour burger is pretty darn tasty). But once in a while, chef Alessio Biangini wants to jump out of routine with something a little gut-busting. And this week, Biangini goes big with a pitch-perfect wood-oven roasted porchetta from Niman Ranch served with a side of peperonata and crisped potatoes.
It's a gluttonous meat-lover's paradise, replete with crackling skin and a thick umami-intense sauce laced over the top and served on the side. Biangini learned this method of making porchetta from his uncles, who own a food truck in Italy's Abruzzo region. Here now, a play-by-play of Biangini's porchetta, available this week until Friday evening for $28 at Cecconi's.
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