Luciana’s porchetta with garlicky greens

Instead of turkey, why not make porchetta this Thanksgiving? By the time the roast emerges from the oven, your house will smell like an Italian trattoria.

If you’re invited to Amanda Hesser‘s house for Thanksgiving, do not expect to eat one bite of turkey. Instead, the co-founder of Food52 serves porchetta, shellfish and guinea hen to her guests.

Hesser’s porchetta recipe comes from Chef Ali Waks-Adams in Maine, who named the recipe after a chef named Luciana. Chef Waks-Adams recommends using a heritage pork shoulder, butterflied, with the skin on. Toast the aromatics — fresh rosemary, fennel, coriander, garlic and finely grated orange zest — before seasoning the porchetta. Then layer thin slices of pancetta over the porchetta to protect the roast from drying out. A side of garlicky greens is the perfect accompaniment to the robust flavors in the porchetta. Hesser’s recipe (below) calls for spinach, but any hearty green will do — kale, chard, escarole, mustard greens. By the time the roast emerges from the oven, Hesser says, your entire house will smell like an Italian trattoria.


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All photos by James Ransom for Food52.