Make Something Terrific!
This dish has serious chops and something like it has been made in Italy since the middle ages, even if the famous story about its beginning is probably fictitious. Famous 19th century Italian chef Pellegrino Artusi reported that the dish was served at the tremendously important ecumenical meeting called the Council of Florence in 1439, attended by the Byzantine Patriarch Bessarion and most of the top members of the Catholic church in the known world –– it was HUGE. When the Greek bishops ate this roast (that had been known by a different name at the time) they said “Arista! Arista!” which translates into something like “terrific” (aristos is “the best” in Greek and root of the word aristocrat). The dish has been called Arista ever since… Served with roasted potatoes with olives… HEAVEN.
Arista, Pork Tenderloin with Rosemary
and a little Heat!
Ingredients
Serves 2-3
1 pork tenderloin (around a pound)
2 cloves of garlic, minced
3 sprigs of rosemary, chopped (plus extra for exterior)
2 sprigs of thyme, chopped
1 tsp. fennel pollen
1/2 to 1 tsp. pepper to taste
1 tsp. smoked salt
2 tbs. olive oil
3 tbs. demi-glace
1/2 cup white wine
Directions
Chop all the herbs and spices together. You should have about 3 tbs. Gently slice open the tenderloin so it is flattened (around ½” thick) and put 2/3 of the mixture inside. Fold up the small end and tie the loin together. Rub the rest of the mixture over the outside. Stick extra rosemary in the strings.
Preheat oven to 425º
Brown the pork in the oil on all sides in an oven-proof skillet for 3-5 minutes. Pick up any stray bits of garlic and set aside… if you leave them in the pan they will burn. Transfer to the oven for about 15 minutes, turning once, till it registers 145º. Cut the string and let rest for 5 minutes.
While the meat is resting, add the demi-glace and wine and scrape up the brown bits in the skillet and add the garlic you had put aside… pour over the pork to serve.
Garlic Roasted Potatoes with Black Olives
Serves 3-4
Ingredients
2 pounds Yukon potatoes unpeeled and cut into chunks
4 chopped garlic cloves
3 sprigs rosemary
21/2 tsp. pepper
1 tsp. chili flakes
1/2 cup olive oil
24 thickly sliced olives (as in picture)
2 tbs. minced parsley
Directions
Heat oven to 425º. Toss the potatoes in the oil, rosemary, pepper and chili. Place in the oven 20 minutes, add the garlic and toss and roast for about 5 more minutes more till browned. Remove from the oven and add the olives and parsley. The olives may provide enough salt for the dish, otherwise, add salt to taste.
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