As hard as it is to believe, the preparation of Ornella's roast pork dish, an Umbrian culinary delight, only requires a working time of five minutes! After that, the roast practically ‘takes care of itself’ and it’s ready to be served after about an hour. Don’t believe us? Try it out and find out for yourself! Here, Mamma Ornella has also graciously shared a couple of her other original recipes which you can whip up along with her roast pork. Buon Appetito!

 

"Arista" - Umbrian roast pork

 

Ingredients:

  • 1/2 kg of lean pork roast without crust
  • 1/4 liter of olive oil
  • 10 unpeeled cloves of garlic
  • A handful of fresh leaves of rosemary, thyme, sage and fennel
  • ½ glass of vinegar of white wine
  • A pinch of rock salt & pepper

How to prepare:

  • Place the meat into a large pot together with the olive oil, the garlic and the herbs. Note: Do not preheat the oil!
  • Add rock salt, pepper and vinegar, cover and sauté at low temperature for about an hour.

It is important not to save on olive oil. The result will be a delicious sauce, without having to do anything else!

You have to turn the roast from time to time so it gets golden brown on all sides. Make sure that there is still enough liquid, eventually add some more oil. When the roast is cooked let it rest for about 15 min before cutting it into thin slices. Place the slices back to the oil in the pot to keep them warm.

Serve with the sauce from the pot, roast potatoes (see below) and a fresh green or mixed salad.

*(Serves 4 persons)

 

Side dish: Patate arroste al rosmarino - Roast potatoes with rosemary

 

roasted potatoes with rosemary

Image credit: Villa La Rogaia

 

If you’re looking for a delightful side dish for the pork, we recommend to keep it simple with a serving of roast potatoes. Note that if you do not want to peel potatoes, you can use small potatoes, which only have to be washed and then baked with the peel.

 

Ingredients:

  • 8 potatoes
  • Olive oil, garlic, rosemary, sage, salt, pepper. (Use as needed)

How to prepare:

  • Peel the potatoes and cut them into quarters or when using small potatoes, you can simply wash them.
  • Place the potatoes still wet on a baking dish.
  • Add whole unpeeled and smashed garlic cloves, rosemary, sage, oil, salt, and pepper.
  • Roast in a preheated oven at medium heat for about 50 minutes.

*(Serves 4 persons)

 

Starter: Carpaccio di finocchio, arance e olive nere - Orange-Carpaccio

 

Orange Carpaccio

Image credit: Pajonk

 

Ingredients:

  • 2 fennel tubers
  • 2 oranges
  • 2 spring onions
  • 200 g black olives, fresh rosemary, salt, pepper, olive oil

    Cut the fennel into very fine slices. Peel the oranges and also cut them into very thin slices. Cut the spring onions into fine rings. First place the fennel on the plates, then the orange slices, then the onion rings. Sprinkle with the black olives, salt, and pepper. Sprinkle with olive oil and decorate with fresh rosemary.

*(Serves 4 persons)

 

Dessert: Frutta cotta - Baked fruit

 

Baked fruits

Image credit: @Bernadette O

 

Since the oven is already hot from baking the potatoes we can use its heat to make baked fruits for dessert with very little effort.

 

Ingredients:

  • 1 apple or pear per person
  • A handful of raisins, roasted almonds, walnuts, pine nuts, sugar, and cinnamon
  • 1 glass of red wine
  • Jam (blackberry, apricot etc. – use as needed)

How to prepare:

  • Wash the fruit and cut them into quarters. Note: There is no need to peel them.
  • Place the cut-up fruit in a baking dish.
  • Add 1 glass of red wine,
  • A splash of water along with the raisins, sugar, cinnamon and jam.
  • Bake in the oven at medium heat for about 45 minutes. 

 

As you can see, even with very basic culinary skills, you will be able to easily prepare Ornella's mouthwatering recipes. If you like to know more about the secrets of Umbrian and Tuscan cuisine and if you are interested in experiencing Ornella' Mediterranean temperament firsthand, we recommend you to join our “Full immersion Culinary Week” at Villa La Rogaia in Umbria, Italy on April 1st to April 8th, 2017!

 


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