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Holiday Recipe from Laura

Arista: Roasted Pork Loin

We are nearing the holiday season and we couldn’t think of a better dish to share than Arista, roasted pork loin, as we all start to plan for our holiday feasts and celebrations.

 Laura cooked up Arista in our recent Facebook Live and served it with a tasty, simple side of sauteed spinach with pine nuts and raisins.

As with many traditional dishes, there is an interesting origin story behind Arista.

The most commonly told story dates back to the XV century to the time of Cosimo de' Medici in 1439. They say this pork roast was served during a banquet hosted by Cosimo with an important assembly of bishops and cardinals in Florence, and a Greek cardinal was overwhelmed and exclaimed “Aristos!” (Greek for “the best”) and that was it. This dish was known as arista ever since.

 This Florentine-style pork roast will pair perfectly with our L’aura Chianti Classico, as well as our Sei if you’re looking to enjoy a slightly more fuller-bodied red.

Total cook time on the meat is about 2 to 2 ½ hours.

WATCH LIVE COOKING DEMO

ARISTA - INGREDIENTS (serves 6) 
1.5 kg pork loin (on the bone)
2 garlic cloves
Fresh rosemary sprigs
2-3 bay leaves & fresh thyme
3-4 glasses of red wine

  1. Preheat the oven to 180 °C
  2. Mince the garlic cloves and then using a mixer, blend together with the herbs and a tbsp of fine salt and ground black pepper.
  3. Remove the bone from the pork and set the bone aside.
  4. Massage the meat with the herb mixture and then wrap around the bone and tie up with a kitchen string.
  5. Place the meat on a roasting pan with the majority of the red wine, and put in the oven.
  6. Cook for at least 2 hours, turning the meat at least 2 times so it browns all over. Add a little more wine if necessary. 

SPINACH WITH RAISINS & PINE NUTS (servecs 6) 
1 kg fresh spinach
1 garlic clove
2 tbsp pine nuts
2 tbsp raisins
Chili pepper
15 gm butter
Olive oil

  1. Cook spinach with 2 cups of water.
  2. Remove from heat and strain the spinach when it’s cooked through and soft.
  3. Cut the spinach into medium-sized pieces.
  4. Add pine nuts, raisins, chili pepper, butter and spinach to a pan and cook together, add salt and pepper to taste.
  5. Cook for 10-15 minutes and serve.

 

 

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