Gather + Entertain


This is the second post of a series developed by Casetta Kitchen. Casetta Kitchen is a Madison, WI based counter style Italian American deli and is owned by Elizabeth's brother, Tommy Gering, and childhood best friend, James Juedes. Many of the recipes used in their deli have been created around the family table in their cabin in northern Wisconsin; Casetta meaning "little house" is their ode to the Northwoods.  


"up north" porchetta + peas

For a party of 10 + people, we recommend a braised meat that you can do the day before, that way you are not spending so much time at the grill and you can enjoy time with your friends. Just pop it in the oven to reheat a few hours before you are ready to serve - we love designing a menu that most of the prep is done the day before. We've included two perfect side dishes and a dessert that pair beautifully with the braised pork shoulder and all of its flavors. All of these recipes are sized out for 10 people, but can easily be divided or doubled! 

Casetta's Suggested Wine Pairing
Chardonnay from the Willemette or Columbia Valley
Find 2015 Chateau Ste Michelle, Chardonnay at
Trig's Village Market 


the Porchetta

When we are planning to cook, we always stop at Lake Tomahawk Meat Market to pick up the goods! This week the price of boneless pork shoulder was $3.30 a pound, perfect for appeasing a crowd. A whole pork shoulder will feed about 15 people comfortably but extra pork is perfect for creating next day sandwiches. At Casetta, porchetta is our Thursday sandwich special and has been our go-to crowd pleaser. 

1 whole boneless skin-on (if possible, if not that’s okay) pork shoulder ask the butcher to have it butterflied
salt and black pepper
1 bunch rosemary
2 Tbs. fennel seed
olive oil


The day before you are planning on serving using the tip of a sharp knife, score the skin into diamonds, about ¾ inch on each side. If you do not have skin just make some slices on the pork!
Liberally season the inside of the roast with salt and pepper
In a food processor or blender, or by hand chop up the rosemary, fennel, salt and black pepper and add olive oil until it is a paste
Rub the paste all over the pork, and massage until its coated everywhere
With the skin on the outside, roll the pork back up into a cylinder and tie it tightly at 1 – 2 inch intervals
Preheat the oven to 300 degrees and slow roast for 6 hours, take out of the oven, refrigerate uncovered overnight
The next day preheat your oven to 400 degrees about 2 hours before you are ready to serve. Pop the porchetta back in the oven until it is hot and crispy on the outside, about an hour
Take it out of the oven and let it rest for about 30 mins, slice into 1 – 2 inch pieces and serve


Snap peas with Pecorino and mint

Snap peas are in season right now and can be found at the Minocqua Farmers Market between $2 - $3 per pound.

3 lbs snap peas, or a combo of fava beans, shelling peas, snap peas
¼ cup white wine vinegar
¾ cup olive oil
1 Tbs. honey
pinch red chili flakes
1 bunch of mint, a or finely chopped
salt and pepper
1 cup of Pecorino Romano, or any firm white sharp cheese in a block (so it can be crumbled)


Wash and clean the snap peas, just take the top of each snap pea and pull the string from the seam of the pea, easy! Then slice and chop into funky bites, we like a combo of some smaller and some larger pieces
In a bowl or in a mason jar, whisk or shake the honey, vinegar, chili flake, and olive oil and season with salt and pepper
Break apart pecorino with your hands into crumbs
Mix together the snap peas, vinaigrette, pecorino and season adjusting salt and pepper to taste
This can be assembled hours before serving and just refrigerate, take it out an hour before serving and add in the chopped mint right before serving (to prevent browning)


Crispy new potatoes

Right now new potatoes are popping up at all of the farmer’s market! They are a perfect vessel to soak up all of the delicious drippings from the porchetta.

3 lbs new potatoes
salt and pepper
olive oil
chives or any fresh herb
lemon juice


In a large pot add the potatoes with a handful of salt, bring to a boil and boil about 20 minutes until tender
Drain and place on a towel to dry, lightly smash each potato with a saucepan or rolling pin
Right when the porchetta comes out of the oven (or about 30 minutes before serving) preheat oven to 450 degrees and line a sheet with parchment paper and add olive oil, salt and pepper
Crisp the potatoes in the oven for about 20 minutes
When ready to serve, toss in some fresh squeezed lemon juice and herbs


Black Raspberry & Rhubarb Crumble

For dessert, we love a crumble! Top with whipped cream or vanilla ice cream. Exchange the ingredients below for any fruit that you have on hand. To spread out the cooking, make earlier in the day or the day before and store in the refrigerator.

For the fruit:
18 ounces fresh black raspberries (or raspberries, blackberries, blueberries, or a combo)
1 ½ pounds fresh rhubarb, rinsed and cut into ¼ inch half moons
½ cup brown sugar
½ tsp cinnamon
pint salt

For the crumble topping:
1 ½ cup flour
1 tsp baking powder
¼ tsp salt
¾ cup brown sugar
2 eggs
1 tsp vanilla
½ cup oats
1 stick melted butter


Preheat the oven to 375 degrees and grease a 9 X 13 baking dish
Toss berries and rhubarb with brown sugar, cinnamon, and salt
In a medium bowl whisk flour with baking powder, salt, oats and brown sugar
Whisk eggs and vanilla and pour into flour mixture, use hands to mix the eggs into the flour
Spread over the dough over the fruit and pour over the melted butter
Bake for 30-40 minutes, and let sit about 30 minutes before eating

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