Lonza di maiale arrosto with baked gratin. Do you like meat and potatoes? And vegetable sauce? And cheese crusts? Then don't pass by this great Italian recipe! I bring to your attention a very common Italian dish Lonza di maiale arrosto con patate gratinate, which is ideal for cold autumn days and the first frosts and will really appeal to the whole family.
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 600 gram Potatoes
- 500 gram Pork fillet
- 1 piece Onion
- 125 gram Brisket or bacon
- 400 gram Tomatoes in own juice
- 50 ml Cream
- 100 gram Hard cheese
- 2 tablespoons Olive oil
- 150 ml Broth or water
- Paprika sweet
- Black pepper
- Seasoning (Provence herbs)
Ingredients
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Instructions
- Wash the potatoes in the uniform and boil in salted water for about 20 minutes. Fill with cold water and leave to cool.
- I used pork tenderloin in it - the most valuable part of the animal carcass.. During the life of the animal, this muscle tissue practically does not receive physical activity, so when cooking meat, it turns out to be the most tender and delicious. Wash the pork tenderloin, dry it well with paper towels, pepper and salt on all sides. Heat the oil in a frying pan.
- Fry the fillets on all sides for about 8 minutes, without drying. Remove from the pan and wrap in foil to keep the meat warm and juicy.
- Diced onion, brisket, prepared tomatoes in their own juice, diced.
- Set aside 2 tablespoons of chopped brisket. Fry the onion and brisket in the fat left over from cooking the meat and the released meat juice.
- Add tomatoes with juice, cream.
- Add the broth.
- Seasonings (Provencal herbs, red paprika, salt, pepper). Let the sauce boil and simmer for 5 minutes.
- Peel the potatoes and cut into slices 1 cm thick .
- Cut the pork fillet into pieces of the same thickness.
- Grease the baking dish with butter and spread the potatoes and meat alternately (here you can see that the thickest part of the meat is cut out inside more moist, but juicy, everything will bake and soak, thanks to the sauce!)
- Pour over the sauce. Sprinkle with grated gouda. By the way, it is perfect for pork!
- Place the pieces of the postponed brisket (bacon) on top.
- Bake in a preheated 200* oven for 20-25 minutes. It is recommended to serve gratin with fresh salad and red wine, for example, Merlot!
- Enjoy your meal!
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