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Print Recipe
Pork "Arista in Florentine" Recipe
Arista alla fiorentina is a juicy aromatic dish made of pork loin, the abundance of herbs makes it an unforgettable taste, while it is prepared very simply. And what a beautiful legend he has - you will read it... I recommend it.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. This is the minimum of products we will need. The main thing is spices and a good piece of loin.
    This is the minimum of products we will need. The main thing is spices and a good piece of loin.
  2. Mix the ground garlic, thyme, rosemary, fennel seeds, black pepper, half of the salt.
    Mix the ground garlic, thyme, rosemary, fennel seeds, black pepper, half of the salt.
  3. Wash the pork, dry it. Make two or three punctures with a thin knife along the length.
    Wash the pork, dry it. Make two or three punctures with a thin knife along the length.
  4. Fill the slots with a mixture of spices. Rub the remaining salt with pepper and the mixture on top of the meat.
    Fill the slots with a mixture of spices. Rub the remaining salt with pepper and the mixture on top of the meat.
  5. Tie a piece with a culinary thread.
    Tie a piece with a culinary thread.
  6. Place the meat on the grill, pour olive oil over it. In parallel, you can cook "Potatoes in the sand", arista is often served with it.
    Place the meat on the grill, pour olive oil over it. In parallel, you can cook "Potatoes in the sand", arista is often served with it.
  7. Bake at 160-170 degrees for 60-70 minutes, then 15 minutes at 200. Delete the thread.
    Bake at 160-170 degrees for 60-70 minutes, then 15 minutes at 200. Delete the thread.
  8. Serve hot.
    Serve hot.
  9. According to legend, representatives of the Catholic and Orthodox Churches gathered in Florence in 1430 in order to reconcile. There was a banquet on this occasion. Meat was served - large pieces of pork loin with herbs, decorated with flowers. The trail of aroma from thyme and rosemary, the smell of baked garlic did not leave anyone indifferent. The Patriarch of Constantinople himself, after tasting the loin, raised his hands to the sky and said: "Aristos!", which translated from Greek meant " Excellent! "The Greeks, echoing him, shouted"The best, the best!". Hearing the noise, the senior in the kitchen (now a chef), became interested. To which the page serving the dishes said to him, "They praise the meat, they shout in delight" Arista! Arista!". "Arista, then. Well, if our pork "Arista" tastes better to you, it will be " Arista!", the chef grinned. And since then, I have prepared this dish more than one hundred times. It is still believed that "Arista" is not prepared anywhere else than in Florence.
    According to legend, representatives of the Catholic and Orthodox Churches gathered in Florence in 1430 in order to reconcile. There was a banquet on this occasion. Meat was served - large pieces of pork loin with herbs, decorated with flowers. The trail of aroma from thyme and rosemary, the smell of baked garlic did not leave anyone indifferent. The Patriarch of Constantinople himself, after tasting the loin, raised his hands to the sky and said: "Aristos!", which translated from Greek meant " Excellent! "The Greeks, echoing him, shouted"The best, the best!". Hearing the noise, the senior in the kitchen (now a chef), became interested. To which the page serving the dishes said to him, "They praise the meat, they shout in delight" Arista! Arista!". "Arista, then. Well, if our pork "Arista" tastes better to you, it will be " Arista!", the chef grinned. And since then, I have prepared this dish more than one hundred times. It is still believed that "Arista" is not prepared anywhere else than in Florence.

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