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A recipe for porchetta from Augustus Harris

Bàcari are bistro-style restaurants serving beautifully presented snack plates of fresh dishes called cicchetti. Recreate la vita bella at home with this recipe from Augustus Harris

Augustus Harris' recipe for porchetta

Serves 2

Preparation time 10 mins

Cooking time 5 mins

If you've ever been to Venice, you'll know all about bàcari. If you haven't, you should, but that's besides the point. Anyway, bàcari are small, bistro-style restaurants serving beautifully presented snack plates of fresh, colourful meat, fish and bread dishes called cicchetti, accompanied by (you guessed it) wine.

Turns out this concept works pretty well in London, too (who'd've thought it?), and one such place is Augustus Harris in Covent Garden. To get a taste of a bàcaro at home, follow its recipe for porchetta, taleggio and herb sauce crostini below.


  • Good quality baguette
  • Porchetta
  • Taleggio

Herb sauce

  • 1 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped thyme
  • 1 teaspoon chilli flakes
  • 3/4 cup extra-virgin olive oil
  • A pinch of Kosher salt


  1. Toast your baguette to perfection - crunchy on the outside, and soft on the inside.
  2. Give the toasted baguette a slick of olive oil whilst still warm before topping with Taleggio and Porchetta.
  3. Finish the crostini with a little drizzle of the herb sauce over the top.

"We make the herb sauce fresh everyday, because we love that beautiful vibrant colour - but if you find you have some left over you can use it to spice up fish dishes or it also goes beautifully over grilled meat."

– Charles McDermott, owner of Augustus Harris