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How to make the arista di maiale con cannellini:
Spike the meat in the very center with a battuto prepared with garlic,
rosemary and cloves. Brush the meat with oil, add salt to taste and set
aside for one hour. After soaking the cannellini overnight, cook them in
slightly salted water. Set aside but keep warm.
Place the pork in a greased baking pan, roast in oven at 450ºF for 2
hours, turning the meat frequently in its own fat. When the arista
is ready, remove from the cooking pan, slice and arrange on serving
platter. Serve with the warm beans dressed with olive oil, salt and
pepper.
Arista is also very good if served cold. Frequently the
cooking juices from the meat are used to cook bitter broccoli or black
cabbage, which are then served with the arista.
Note:
Arista can also be cooked on the spit.
Recipe courtesy of The Italian Trade Commission.
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