Download - Arista Di Maiale
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Arista Di MaialeGroup 8
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Brief History Arista is the Tuscan name for pork roast, and is also
applied to the cut of meat used to make pork roast, theloin with ribs attached. According to Artusi the namearista derives from an ecumenical council held in
Florence in 1430 to attempt to settle the differencesbetween the Greek and Roman Churches, during whichthe Florentines served their guests roast pork loinseasoned with rosemary, salt, and pepper. The Greeksall began to exclaim, "Arista, arista! (good, good!)" and
the name stuck. Pork loin is a perfect cut for family orcompany, and here is a selection of my favorite Italianpork loin, or arista recipes.
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Ingredients Garlic cloves
Fresh fennel, diced
Fennel seeds
Fresh rosemary leaves
Dried thyme
Salt
Pepper
Olive oil
Boneless porkloin
Carrots
Celery
Onion
Chicken stock
White wine
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Equipments Ramekin
Wire whip
Baking sheet
Mixing bowl
Wire rack
Sauce pan Hotel pan
Wooden spoon
Fork and spoon
Knife
Measuring spoon, cup Custard cups
Butcher twine
Food processor
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Procedure With food processor fitted with knife blade
running drop garlic through feed tube, add
fresh fernel, fennel seeds, rosemary, thyme,
salt and pepper and olive oil.
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Procedure
Butterfly pork loin by cutting through middle
and stopping about 1 inch from other side.
Spread the filling inside the meat then fold top
of meat over bottom to enclose filling.
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Tie meat with butcher twine to hold closed.
Spread reserved filling over outside of meat.
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Preheat oven to 450 degrees. Place carrots,
celery, onion in bottom of roasting pan. Then
place pork loin on top. Bake for 15 minutes
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Add chicken stock and wine to pan. Bake
about 40-45 minutes.
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Zabaglione
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Brief History is a simple Italian dessert made of egg yolks, sugar and
Marsala wine and served warm. The French refer tothis as Sabayon and it is used as a dessert or asauce. Other variations include the addition of
whipped egg whites to lighten the dish, as well as afrozen version.
Zabaglione is said to have been invented in the 16thCentury in Florence, Italy in the court of theMedici. This dessert is classified as a "caudle" rather
than a custard. A "caudle" is a sauce used as a custardto fill pies or tarts. The original pre-sixteenth centuryversion was a drink made or wine or ale thickened withegg yolks.
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Ingredients Dry Marsala Wine
Egg yolks
Sugar
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Equipments Mixing bowl
Wire whisk
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Procedure
Whisk all the ingredients together
Slice all the fruits