Porchetta

Steps

1. 1
   Lay the belly skin-side down and score the meat in a 2 cm diamond pattern, 1 cm deep, so the seasoning gets in.
2. 2
   Toast the fennel seeds in a dry pan for 1 minute, crush them coarsely, and mix with the garlic, rosemary, sage, the finely grated zest of the lemon, the chilli, pepper, 1 tbsp of the salt and the oil.
3. 3
   Rub the paste into the meat, roll the belly up tightly with the skin outside and tie it with kitchen string every 3 cm.
4. 4
   Pat the skin completely dry, rub it with the remaining salt and leave uncovered in the fridge overnight — dry skin is what turns into crackling.
5. 5
   Heat the oven to 160°C. Set the roll on a rack in a roasting tin and pour the wine into the tin.
6. 6
   Roast for 3 hours, until a skewer slides through the meat easily and the centre reads at least 75°C.
7. 7
   Raise the oven to 240°C and roast for 20–30 minutes more, watching closely, until the skin puffs and blisters all over.
8. 8
   Rest for 20 minutes, then cut into thick slices with a serrated knife. Serve hot, or cold the next day, sliced thin.