Roasted chine of pork of the Council of
Firenze(L'arista in "arrosto bastardo" del
Concilio di Firenze)
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Quantity for 8/10 people
- 2,5 - 3 Kilos of chine of pork with bone
- a thick shake of rosemary
- sage
- salt
- pepper
- spices and olive oil
- the skin (only the yellow part) of 2 lemons
- a well mixed stuff composed by 2/3 of salt, 1/3 of black pepper and
some spices
- a meat stock cube
- olive oil
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Remove
from the bone of the chine pork any internal and external fat parts (even
if you had better leaving a covering of fat in the external part of the
meat) and perforate the loin, going through one side to the other, entire
its length over the bone, with a long and sharp knife with thin blade. Then
salt uniformly the piece of meat with the mixture of salt - pepper - spices
pushing it also in the holes you have first made with the knife. Now spread
abundantly all the piece of meat with the over-mentioned shake and push
it, with a finger, inside the above holes. In the same holes push also the
skins of lemon. Then position the loin in a roasting tin with high edges
and leave it for a night to flavour. At the right time prepare the oven
at a temperature of 180° C, take the tin with the chine of pork, add
5-6 spoons of olive oil, the meat stock cube and hot water until the meat
will be semi-sunken.
Put in the oven, cook without covering until the water will be almost dried
and remember to turn the meat each 10 minutes in order to have a uniform
roasting. It will take about one hour and a half to have a right cooking,
that means to have a very tender and succulent meat, inside, and very crispy
outside. It can be eaten, preferably warm, with fresh beans cooked at the
"uccelletto" or it can be eaten, but in this case cold, with boiled
and cold beans, with some fresh onions, chopped very finely, and seasoned
with olive oil, vinegar, salt and pepper. |
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