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Pork Report: Epic Porchetta Is Back at Bucato
Photo courtesy of Bucato
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Porchetta is arguably one of the greatest dishes ever created. What could be bad about spit-roasted, fennel-scented pork surrounded with crisp, crackling skin? I mean, this aromatic Roman dish really is a thing of beauty. Especially when in the hands of chef Evan Funke.
Funke actually operated the Porchetta Truck in between cheffing stints at Rustic Canyon, and Bucato, the latter of which is one of our favorite spots to grab authentic, hand made pasta these days.
In addition to reviving the Old World ways of pasta making and mastering the art of similarly-Roman caccio e peppe, Funke has just relaunched porchetta service on Mondays, serving at as both a sandwich and a main.
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Photo courtesy of Bucato
For the sammie, Funke makes porchetta with Beeler Ranch pork, then slices it thick on their fabulous rosemary focaccia with a smattering of pesto modena and arugula. If you're really feeling over-the-top, you can add a fried egg. They'll be serving it during Monday dinner service starting at 5 p.m. on Mondays. The sandwich goes for around $15, without sides and modifications. The pochetta entree hovers around the $15 mark as well.
If that doesn't put today's St. Paddy's green eggs and ham to shame, we don't know what does.
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