Arista of pork loin with young potatoes and herbs
6 servings
90 minutes
Arista from pork loin with young potatoes and herbs is a dish deeply rooted in Italian cuisine traditions. Its name comes from the ancient Roman word 'arista', meaning a juicy piece of meat cooked with aromatic herbs. The loin, soaked in a spicy brine, gains a rich flavor highlighted by rosemary, thyme, and garlic. Honey and spices add a delicate sweetness to the meat, while roasting reveals its deep aroma. Young potatoes simmered in clarified butter with rosemary serve as the perfect side dish, adding softness and refinement. This dish is ideal for festive tables or cozy family dinners, filling the home with warmth and the atmosphere of Italian gastronomy.
1
Pour two liters of water into a large pot, add 100 grams of salt, twelve sprigs of rosemary, thyme, and parsley, two halved garlic heads, bay leaf, peppercorns, honey, cloves, and star anise. Bring the mixture to a boil, then wait for it to cool, and place a piece of pork loin, with all fat and membranes removed, into the pot. Leave it in the brine for eight hours.
- Salt: 100 g
- Rosemary: 12 stems
- Thyme: 24 stems
- Parsley: 12 stems
- Garlic: 2 heads
- Bay leaf: 4 pieces
- Black peppercorns: 12 pieces
- Honey: 3 tablespoons
- Cloves: 4 pieces
- Star anise: 4 pieces
- Pork loin: 2 kg
2
Take the salted pork and tie it with string across, between the ribs.
3
Preheat the oven to 180 degrees and place the pig inside for one to one and a half hours.
4
Boil the potatoes in salted water until cooked. Then transfer them to a pan with boiling clarified butter and floating rosemary sprigs. Cook the potatoes in the butter, gently stirring to avoid breaking them too much, for another fifteen minutes.
- Salt: 100 g
- Potato: 600 g
- Clarified butter (ghee): 100 g
- Rosemary: 12 stems
5
Remove the pork from the oven, let it rest for a while wrapped in foil. Cut into individual ribs and serve with potatoes.
