Here’s how to prepare a soft Christmas roast with lots of gravy-proiezionidiborsa.it
Many preparations for the start of the new year, including the choice of menu for dinner on December 31st and New Year’s lunch. If on the eve of fish to reign on the table with the exception of zampone and cotechino, on January 1st the protagonist is the roast. To make a great impression with the guests, however, we must choose a delicious and tasty recipe, like the one we are about to present. It will be a delight for the palate and according to tradition it should also attract good luck.
There pig meat, according to ancient customs, it would be symbol of prosperity. Plus it has a delicious flavor that lends itself to original and appetizing combinations. A classic is to combine it with the fruitbut instead of the usual apples or plums we can focus on the one considered to be good luck. In fact, tradition wants it to be like that dry, precisely some types. Exploit them as a filling maybe it could usher in a new golden year.
Pork is often associated with fruit, such as prunes-proiezionidiborsa.it
Try the soft and juicy roast pork on New Year’s Eve, you won’t regret it!
THE magical propitious ingredients would be: nuts, almondshazelnuts, pistachios, raisins, dates and figs.
We will need:
- 750 g of raisins, figs and dates;
- 200 g of chopped pistachios, hazelnuts, walnuts and almonds;
- 1kg of loin pork, i.e. boned loin;
- thyme;
- rosemary;
- garlic;
- salt;
- 3 glasses of wine Port;
- extra virgin olive oil;
- butter;
- honey.
Let’s take a bowl and put the whole thing in it dried fruitlet’s cover with the Port and leave it to macerate for an hour or so. In the meantime, it will have to make a horizontal cut into the loin with a long, well-sharpened knife. We must be careful not to cut the edges, if we are inexperienced it is better to ask your trusted butcher to prepare it for us. We take the fruit after having drained it and go to to fill the cut made. Let’s take it twine to tie the roast. With two threads let’s cross it lengthwise and knot them well. We will add additional shorter pieces along the horizontal parts and secure them with a knot – we have ours cage.
Let’s moisten our hands with oil and let’s massage decent and completely the piece for soften it.
For our roast we use dried fruit, dates, raisins and honey-proiezionidiborsa.it
The recipe for a second course of meat to lick your fingers
Let’s put it down in a pan and place it on a stove over high heat for make it brown, taking care to turn it over. Thus you will get a good one scab that will seal meat avoiding the leakage of juices, guarantee of softness. After completing this step, let’s spray the roast with wine in which we marinated the fruit, mixed with a few spoonfuls of honey. Add a clove of garlic, a sprig of rosemary and one of thyme, as well as a few knobs of butter that will complete the sauce. We go up the meat and we complete the cooking in the oven to 180 degrees for an hour. We check frequently the roast, turning it over and moistening it with the cooking base.
If it gets dry, we can add more wine. For perfect cooking we can use a kitchen thermometer and make sure of temperature in the center of the roast, it should be about 70 degrees. Remove from the oven and let it rest wrapped in aluminum foil for a few minutes. We remove the string and cut the roast into thin slices, then wet them with its delicious sauce before serve on the table. All diners will want an encore. On New Year’s Eve try the soft and juicy roast pork, the success is assured and maybe even luck.
