SC - Contents questions

[Maddie Teller-Kook]

My favorite recipe using pork is the Arista from "The Fine art of
Italian Cooking" by Bugliali.  He aludes to this dish being from the
15th Century tho he doesn't show the actual documentation. I put this
recipe in the 'period=ish' category.  Basically, it is a pork loin,
seasoned with:

slice 10 garlic cloves and mix with salt (i use kosher salt), freshly
ground black pepper, fresh rosemary.  Mix these together. split the
loin, put half on the bottom half of the loin, add 10 whole black
peppercorns... put the top half of the loin on top, tie with butchers
cord.  Cut a number of slits all over the roast. Take the rest of the
mixture and coat the roast pushing the seasoning (especially the garlic
slivers) into these slits.  Drizzle some olive oil in a pan, place the
pan in a preheated oven (to 350 deg. F) for a few minutes to heat the
oil. Add meat to the pan.  Cook until done.  I prefer mine still juicy
but not pink.  Slice thin and serve as part of an antipasto. This is one
of those meat dishes that tastes just as good cold as hot.  

meadhbh




Philip & Susan Troy wrote:
> 
> Aine of Wyvernwood wrote:
> >
> > my lord have you ever made pot roast out of a pork roast?
> > it is quite tasty,  the next day the roast is so tender it cuts with a butter
> > knife.
> > the gravy served over rice is a delight.  It is a dish I gew up eating and shall
> >
> > be making at an event that our household has just put a bid on.
> 
> Noble Lady, I have.
> 
> Very nice indeed!
> 
> Just out of curiosity, what cut of pork would you normally use for this?
> Some people might claim that the loin would be wasted cooked in this
> way, but I have done it and it is lovely. I have probably had my best
> results with shoulder butt / blade roast / Boston butt (sorry, Tibor ;
> )  ) Fresh ham would probably be great, too.
> 
> I suspect that the secret to any of these cuts, but especially the loin,
> is not to remove the meat from the braising liquid while it is still
> really hot.
> 
> For some reason I can't explain, the idea of a generous dollop of
> caraway seed and the grated rind of a lemon seems to cry out to be added
> to this dish...
> 
> Adamantius
> ______________________________________
> Phil & Susan Troy
> troy at asan.com
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