| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian | 4 | Servings |
INGREDIENTS
| 2 3/4 | lb | Loin rack of pork, weight after skin and |
| Most of the fat removed | ||
| 2 | Sprigs rosemary | |
| 1 | Clove garlic | |
| Sea salt | ||
| Black pepper | ||
| 6 | tb | Extra virgin olive oil |
| 35 | oz | New potatoes |
INSTRUCTIONS
The pork must be cut from the bone using a sharp knife. As the seasoning is placed between the bone and the meat, it is important to keep the bone in one piece. Ask your butcher to do this for you or just take your time : it is quite simple. Chop the rosemary and garlic very fine, season with salt and lots of black pepper, and mix to a pate using 1-2 tablespoons olive oil. Spread this on the inside of the bones and replace the meat. Tie the joint and bones together with st5ring. Season outside of the pork generously. Cut the scrubbed potatoes into large dice and toss with a little olive oil. Place the meat ribs down, in a large roasting dish and scatter the potatoes around it. Pour over the remaining oil and place in a heated oven 180C / 350F. Cook for 30 minutes, then baste the meat and potatoes and turn the heat down to 160 C/ 325F. Baste again after 30 minutes. When the roast is cooked, remove the pan from the oven. Transfer the potatoes to a serving dish and place in the switched-off oven to keep warm. Let the pork rest in a warm place for 10 minutes before snipping the string and carving. Cut the bones up and serve these, too. The meat on them is delicious. Posted to EAT-L Digest 28 Jul 96 Date: Mon, 29 Jul 1996 09:39:06 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : The recipe comes from Alastair Little's cookery school, La Cacciata, perched on a hillside overlooking the city of Orvieto. Tel. 011 44 181 675 9034.
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