It’s a Porchetta Party!

Not too long ago, I received an intriguing email from my friend and Special Fork food editor, Linda Anusasananan, the former recipe editor of Sunset magazine.

“I've been fantasizing about the porchetta sandwiches I saw last week sold from the Roli Roti truck at the Ferry Plaza,” she wrote. “The line was about two blocks long – far too long to wait, so I never got to taste them.

“That weekend I saw porchetta turning on the spit at the Burlingame farmers' market. I asked if I could buy some and the vendor said someone had special-ordered the whole roast. He said I could do the same thing and pick the porchetta up at one of the farmers’ markets.”

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Too Hot to Cook!

By Sandy Hu

In San Francisco, summers are usually cool, so rarely is it too hot to cook. But elsewhere, temperatures are rising and no one wants to be chained to a stove.

My favorite no-cook summer meal is a salumi platter – hot copa, prosciutto, mortadella or other cured meats, plus some thinly sliced ham, all arranged on a wooden board or platter with one or two cheeses, some peperonicini or cornichons, roasted red peppers, sliced cucumber and a baguette or two with a good Dijon mustard. While it’s a delicious, no-fuss appetizer for company, a salumi platter can also make a welcome light supper on its own.

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