Crisp-Skinned Porchetta with Lemon and Chile
Have your butcher remove the hip and leg bone, leaving the shank bone in. There should be a layer of skin covering about two-thirds of the leg on top and a layer of exposed fat covering the rest of the leg.
Roasted potatoes and greens.
Central Italy is the birthplace of porchetta, so it makes sense that wines from areas like Abruzzo, such as Montepulciano d'Abruzzo, go well with this dish.