Meat in foil with an Italian accent
6 servings
120 minutes
This recipe is true Italian inspiration, combining the tenderness of baked meat with the aroma of Mediterranean herbs. Pork soaked in ripe tomato juice and rich garlic flavor gains special juiciness and depth of taste. Extra virgin olive oil makes the texture even softer, while spices complete the harmonious flavor like strokes on a canvas. Baking in foil preserves all the juices inside, creating a slow-cooking effect. This dish is perfect for a family dinner or festive table. Its roots can be found in traditional Italian cuisine, where love for meat and simple yet expressive aromas is key to culinary art. Serve with a glass of red wine and crispy bread, and dinner becomes a journey through sunny Italy.
1
We make cuts in the meat (approximately the size of portion pieces). We slice the garlic and tomatoes into rounds.
- Tomatoes: 600 g
- Garlic: 15 g
2
Grease the foil with oil, sprinkle with spices and salt, place the meat on the foil. Insert slices of tomatoes and garlic into the cuts. Top with salt, pepper, and spices.
- Extra virgin olive oil: 15 ml
- Salt: to taste
- Mixture of herbs: to taste
- Ground black pepper: to taste
- Pork neck: 2 kg
- Tomatoes: 600 g
- Garlic: 15 g
3
Wrap everything in foil, tie it (for example, with twine), and bake the meat in the oven in foil for 1.5–2 hours at a temperature of 180–190 degrees.
- Pork neck: 2 kg