Festa Monini: colors, sounds and tastes of Umbria

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Pork knuckle stuffed with porchetta

120 MIN


Pork knuckle
1 (emptied)
Ground mince (preferably mixed usually pork and beef)
300 g
Chopped mortadella
2 slices
Grated Parmesan
30 g
Bread crumbs
60 g
Lemon zest
as needed
Wild fennel
as needed
White wine
1 glass
1 clove
1 sprig
1 sprig
as needed
as needed
Kitchen string
as needed
as needed


  1. Pork knuckle can be easily obtained from the local butcher. Ask the butcher to have it hollowed.
  2. Marinate overnight with white wine.
  3. In a bowl mix all the ingredients adding a tablespoon of oil.
  4. Herbs are added according to taste.
  5. Fill the knuckle, being careful not to break the skin, seal well with butcher's twine.
  6. Twist the sprigs of rosemary and thyme and cook in baking dish (cover with aluminium foil) in a preheated oven at 200° C for the first ten minutes, then lower the heat to 160° C for about 70 to 80 minutes. The time depends on the size of the pork knuckle.
  7. Once cooked, remove it from the baking dish, cut it into slices and serve with the sauce obtained from sun dried tomatoes which has been blended with the cooking juices.

A little extra

Aperitiny salsa di pomodori secchi (sundried tomato Aperitiny) perfectly complements the great flavour of this dish