Recipe(tried): Tuscan-Style Pork Roast (Arista), Creamy Tusacn-Style Beans, Sauteed Spinach
MenusI made this meal for Saturday night's dinner. After reading some other recipes for Arista, I made a few additions to the recipe that I noted below. I served it with the Creamy Tuscan-Style Beans that Betsy had posted, and sauteed spinach. Note that both the pork roast and the beans use the term "Tuscan-Style" so both are adaptations, I suppose, of authentic recipes. Even so, both recipes were very good, and the meal was very satisfying for a cold Massachusetts winter night.
TUSCAN-STYLE PORK ROAST (ARISTA)
"Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven."
6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt (I used 1 1/2 tsp Kosher salt.)
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher
My additions to this recipe:
2 tablespoons olive oil
1/2 to 3/4 cup dry white wine.
Mince together garlic and rosemary. Stir together with sea salt (or Kosher salt) in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Drizzle with 2 tablespoons olive oil, rubbing to coat entire roast. Marinate at room temperature 30 minutes.
Preheat oven to 350 degrees F.
Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven for about 1/2 hour. Add about 1/4 c. white wine to the bottom of the pan and continue adding wine, and basting with drippings at half hour intervals until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155 F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
Cooks' note:
Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
Makes 6 servings.
Gourmet; Gourmet Entertains, January 2001
"The finished dish becomes creamier as it stands. It is excellent made a day or two ahead and reheated just before serving. Serve with dark greens braised with garlic as part of a meatless meal, or accompanying grilled shrimp or pork chops. It is only lightly seasoned, in the Tuscan style. Some Americans might prefer adding a little more seasoning zest with a pinch of cayenne pepper or hot sauce."
CREAMY TUSCAN-STYLE BEANS
(This is the recipe that Betsy posted last week.)
2 cans (15 oz. each) cannelini beans, rinsed and drained
6 large fresh sage leaves, coarsely chopped, or 2 tsp. dried
3 garlic cloves, smashed and peeled
1 onion, quartered
2 Tbsp. extra virgin olive oil, divided
1 small carrot, finely chopped
1 small rib celery, finely chopped
1 small onion, finely chopped
1 plum tomato, seeded and chopped
Salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley, for garnish (optional)
Place the beans in a deep saucepan. Add the sage, garlic, onion and 1 tablespoon oil. Pour in 1 cup water. Simmer uncovered 15 to 30 minutes, or until much of the liquid has evaporated and the beans are soft but not mushy. Remove the onion and, if desired, the garlic.
Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Saut the carrot, celery and onion until the onion is translucent, 5 minutes.
Add the tomato and cook 5 minutes longer.
Stir the mixture into the beans. Season to taste with salt and pepper. Serve warm, garnished with parsley, if desired.
Makes 6 servings
Per serving: 174 calories, 5 g. total fat (less than 1 g. saturated fat), 25 g. carbohydrate, 6 g. protein, 7 g. dietary fiber, 309 mg. sodium.
SAUTEED SPINACH
4 servings
2 cloves garlic, chopped
1 pound triple washed spinach or baby spinach
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
For extra flavor, add a squirt of lemon to finish the dish before serving
Preheat a skillet over medium heat. Add extra-virgin olive oil, and the garlic. Add the spinach to the pan in bunches and turn with tongs to wilt. Add more spinach as it wilts down until all of the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
TUSCAN-STYLE PORK ROAST (ARISTA)
"Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven."
6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt (I used 1 1/2 tsp Kosher salt.)
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher
My additions to this recipe:
2 tablespoons olive oil
1/2 to 3/4 cup dry white wine.
Mince together garlic and rosemary. Stir together with sea salt (or Kosher salt) in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Drizzle with 2 tablespoons olive oil, rubbing to coat entire roast. Marinate at room temperature 30 minutes.
Preheat oven to 350 degrees F.
Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven for about 1/2 hour. Add about 1/4 c. white wine to the bottom of the pan and continue adding wine, and basting with drippings at half hour intervals until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155 F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.
Cooks' note:
Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.
Makes 6 servings.
Gourmet; Gourmet Entertains, January 2001
"The finished dish becomes creamier as it stands. It is excellent made a day or two ahead and reheated just before serving. Serve with dark greens braised with garlic as part of a meatless meal, or accompanying grilled shrimp or pork chops. It is only lightly seasoned, in the Tuscan style. Some Americans might prefer adding a little more seasoning zest with a pinch of cayenne pepper or hot sauce."
CREAMY TUSCAN-STYLE BEANS
(This is the recipe that Betsy posted last week.)
2 cans (15 oz. each) cannelini beans, rinsed and drained
6 large fresh sage leaves, coarsely chopped, or 2 tsp. dried
3 garlic cloves, smashed and peeled
1 onion, quartered
2 Tbsp. extra virgin olive oil, divided
1 small carrot, finely chopped
1 small rib celery, finely chopped
1 small onion, finely chopped
1 plum tomato, seeded and chopped
Salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley, for garnish (optional)
Place the beans in a deep saucepan. Add the sage, garlic, onion and 1 tablespoon oil. Pour in 1 cup water. Simmer uncovered 15 to 30 minutes, or until much of the liquid has evaporated and the beans are soft but not mushy. Remove the onion and, if desired, the garlic.
Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Saut the carrot, celery and onion until the onion is translucent, 5 minutes.
Add the tomato and cook 5 minutes longer.
Stir the mixture into the beans. Season to taste with salt and pepper. Serve warm, garnished with parsley, if desired.
Makes 6 servings
Per serving: 174 calories, 5 g. total fat (less than 1 g. saturated fat), 25 g. carbohydrate, 6 g. protein, 7 g. dietary fiber, 309 mg. sodium.
SAUTEED SPINACH
4 servings
2 cloves garlic, chopped
1 pound triple washed spinach or baby spinach
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
For extra flavor, add a squirt of lemon to finish the dish before serving
Preheat a skillet over medium heat. Add extra-virgin olive oil, and the garlic. Add the spinach to the pan in bunches and turn with tongs to wilt. Add more spinach as it wilts down until all of the spinach is in the pan. Season with salt and pepper, to taste and serve warm.
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