Arrosto di maile
Arrosto di maiale! That's a classic Italian dish from the Veneto region, specifically from the city of Treviso. Arrosto di maiale is a slow-cooked pork roast, typically made with a pork loin or shoulder, that's been marinated in a mixture of olive oil, garlic, and herbs before being roasted in the oven.
The dish is often served with a side of polenta, which is a traditional Northern Italian cornmeal porridge. The creamy polenta helps to soak up the rich, savory juices of the pork roast, making it a match made in heaven!
Here's a simple recipe you can try at home:
Ingredients:
- 1 kg pork loin or shoulder, boneless
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- Salt and black pepper, to taste
- 1 cup polenta
- 4 cups water
- Grated Parmesan cheese, for serving (optional)
Instructions:
- Preheat your oven to 180°C (350°F).
- In a large bowl, whisk together the olive oil, garlic, rosemary, thyme, salt, and black pepper.
- Add the pork to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove the pork from the marinade and place it in a roasting pan. Roast in the preheated oven for about 2-3 hours, or until the pork is tender and caramelized.
- While the pork is roasting, cook the polenta according to package instructions. Typically, you'll need to bring the water to a boil, then gradually whisk in the polenta and reduce the heat to a simmer. Cook for about 20-25 minutes, stirring frequently, until the polenta is creamy and tender.
- Serve the roasted pork with the polenta and a sprinkle of Parmesan cheese, if desired.
Buon appetito!