Biba's Northern Italian Cooking - Biba Caggiano [48]
Using 2 large flat spatulas remove roll from pot and place on a cutting board. Cool slightly, then open foil and cool meat to room temperature. Discard foil and remove string. Cut roll into ¼-inch-thick slices and arrange them slightly overlapping each other on a large serving platter. Serve at room temperature or slightly chilled.
Variations
This pork and ricotta roll has a modest appearance but a delicious taste. If you want to make it shine, melt a few tablespoons of unsalted butter and when it foams, add 1 cup dry imported Marsala wine. Bring it to a boil and boil until it has a thick, caramelized consistency. Brush glaze over prosciutto, let it sit for a few minutes, then slice and serve.
Omit prosciutto and wrap roll tightly in foil and cook as instructed above.
PORK LOIN WITH GARLIC AND ROSEMARY
Arista alla Fiorentina
This Florentine dish goes back as far as the fifteenth century.
MAKES 6 TO 8 SERVINGS
6 garlic cloves, finely chopped
Leaves from 6 sprigs fresh rosemary or 2 tablespoons dried rosemary
Salt and freshly ground pepper to taste
1 (3- to 3½-pound) boneless pork loin roast
2 or 3 tablespoons olive oil
Preheat oven to 375F (190C). Combine garlic, rosemary, salt and pepper in a small bowl. With a thin knife, make 7 to 8 slits about ½ inch deep in roast. Fill slits with half the garlic-rosemary mixture. Spread remaining mixture over meat. Put oil in a roasting pan. Place roast in pan and insert a meat thermometer.
Bake 2 to 2½ hours or until roast reaches preferred doneness according to meat thermometer; baste roast frequently with its own juices. Place roast on a cutting board and cool 5 minutes. Slice roast and arrange on a warm platter. Serve immediately with a few tablespoons of the juices.
PORK LOIN BRAISED IN MILK
Arrosto di Maiale al Latte
Tender, juicy and delicate, this old Bolognese dish is a winner.
MAKES 6 TO 8 SERVINGS
2 tablespoons butter
2 tablespoons olive oil
1 (3- to 3½-pound) boneless pork loin roast
Salt and freshly ground pepper to taste
2½ cups milk
½ cup whipping cream
2 tablespoons freshly grated Parmesan cheese
Melt butter with oil in a large heavy casserole over medium heat.When butter foams, add pork. Brown pork on all sides. Season with salt and pepper. Stir in milk and bring to a boil. Partially cover casserole and reduce heat.
Cook pork 2 to 2½ hours or until tender; baste pork several times during cooking. If sauce looks too dry during cooking, add a little more milk.
Place pork on a cutting board. Only 1 or 2 tablespoons of thick milky sauce should be left in casserole. If too much sauce remains, cook uncovered over high heat 10 to 15 minutes. Remove as much fat as possible from sauce. Add cream and Parmesan cheese to sauce. Stir with a wooden spoon over high heat to dissolve meat juices. Put sauce in a blender or food processor and process until smooth. Return sauce to casserole and simmer until sauce has a thick, creamy consistency, 1 to 2 minutes. Taste and adjust for seasoning. Slice pork and arrange on a large warm platter. Spoon sauce over pork. Serve immediately.
Variation
Omit cream and Parmesan cheese. Cook pork uncovered during final 10 to 15 minutes over medium-high heat. Cook until all milk has evaporated and only brown particles remain in casserole.
PORK LOIN WITH MARSALA WINE
Arrosto di Maiale al Marsala
Add exciting color with Baked Tomatoes, page 180, and a green-vegetable salad.
MAKES 6 SERVINGS
1 (2½- to 3-pound) boneless pork loin roast
Leaves from 3 sprigs fresh rosemary or 1 tablespoon dried rosemary
2 garlic cloves, chopped
3 tablespoons butter
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1 cup dry white wine
½ cup dry Marsala wine or sherry
⅓ cup whipping cream
Rub pork with rosemary and garlic. Melt butter with oil in a large heavy casserole over medium heat. When butter foams, add pork. Brown meat on all sides.