Arrosto di Maiale alle Erbe - Pork Roast With Herbs
* Finely chop together garlic, rosemary leaves, sage, thyme, cloves, salt and pepper.
* With a sharp knife make some incisions on the meat and fill with the herbs.
* Rub the surface of the meat with the rest of the herb mix.
* In a saucepan of adequate size put olive oil and turn heat to medium low.
* Place the meat in the pan and brown lightly on all sides for few minutes.
* Add wine, turn the heat to high, and when the wine is evaporated add about 1/2 cup broth (or water).
* Cover and simmer on moderate heat for about one hour to one hour and 15 minutes. Occasionally turn the meat to cook on all sides, and add a little warm broth if necessary.
* In a small bowl mix together the corn starch and 2 - 3 tablespoons water.
* Remove the meat from the pan. Add the cornstarch mix to the pan, scraping the bottom to incorporate to the gravy. Stir and cook until thicker.
* Cool the meat at room temperature, slice and serve dressed with the warm sauce.
* With a sharp knife make some incisions on the meat and fill with the herbs.
* Rub the surface of the meat with the rest of the herb mix.
* In a saucepan of adequate size put olive oil and turn heat to medium low.
* Place the meat in the pan and brown lightly on all sides for few minutes.
* Add wine, turn the heat to high, and when the wine is evaporated add about 1/2 cup broth (or water).
* Cover and simmer on moderate heat for about one hour to one hour and 15 minutes. Occasionally turn the meat to cook on all sides, and add a little warm broth if necessary.
* In a small bowl mix together the corn starch and 2 -
* Cool the meat at room temperature, slice and serve dressed with the warm sauce.
* 1 garlic clove
* 2 tablespoons rosemary leaves
* 3 – 4 sage leaves
* 1 tablespoon thyme leaves
* 2 cloves
* 2 lb (1 Kg) pork roast
* 4 - 5 tablespoons extra-virgin olive oil
* ½ cup (60 cc) dry white wine
* about ½ cup (60 cc) broth (or water)
* 1 tablespoon corn starch
* 2 tablespoons rosemary leaves
* 3 – 4 sage leaves
* 1 tablespoon thyme leaves
* 2 cloves
* 2 lb (1 Kg) pork roast
* 4 -
* about ½ cup (60 cc) broth (or water)
* 1 tablespoon corn starch