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Chef Profiles and Recipes - Ben Ford Makes Porchetta with Beans and Escarole
Epicurious
2014-03-20
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Chef Ben Ford, of Ford's Filling Station in Los Angeles, explains how he makes porchetta, a deboned suckling pig that's seasoned with fennel, rosemary, and other herbs, rolled up, and roasted. It's served with beans and charred escarole.
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