Arrosto al latte aglio e rosmarino pork with garlic and rosemary
Arrosto al latte aglio e rosmarino pork with garlic and rosemary

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, arrosto al latte aglio e rosmarino pork with garlic and rosemary. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Great recipe for Arrosto al latte aglio e rosmarino pork with garlic and rosemary. If you've been following me a while you'll know this method for cooking meat. I especially love pork cooked this way. Here's a variation with garlic and rosemary.

To get started with this particular recipe, we must prepare a few components. You can have arrosto al latte aglio e rosmarino pork with garlic and rosemary using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Arrosto al latte aglio e rosmarino pork with garlic and rosemary:
  1. Get 800 g or so joint of pork loin at room temperature
  2. Take some chopped carrots onions and celery
  3. Take 2 cloves garlic chopped
  4. Prepare Sprig fresh rosemary
  5. Prepare About 500-600 ml of milk full fat or semi
  6. Get to taste salt and pepper
  7. Take olive oil
  8. Get Glug of white wine
  9. Get Veg of your choice to serve

Numerous people have the attitude of ruining the body today, and. Season the pork roast with salt and pepper, then brown it in butter (or butter mixed with a bit of oil to retard burning) along with the garlic and rosemary in a Dutch oven or casserole in which the roast fits snugly. (Remove the garlic as soon as it begins to brown.) Add the garlic and rosemary and then pout in the olive oil. Sprinkle with salt and pepper to taste, then mix with your hands to coat everything well with oil. Halfway through this cooking time, pour in the wine and mix well.

Instructions to make Arrosto al latte aglio e rosmarino pork with garlic and rosemary:
  1. Cook the veg along with the garlic and rosemary for a few minutes in olive oil in a deep pan. Add the meat and brown on all sides. When nicely sizzling, add wine and let it evaporate. Season to taste
  2. Now add enough milk to nearly cover the meat. Bring back to the boil. When boiling, cover and down down the heat to lowest possible setting or heat. Simmer for about 2 hours, turn meat over a few times during cooking
  3. After 2 hours, remove meat and keep warm wrapped in foil. Using a hand blender, whizz up the sauce until smooth. Turn up the heat to medium high and reduce it until it becomes dense and creamy, should take about 10 mins while the meat is resting. Make sure you stir the sauce frequently. Double check for seasoning
  4. Carve the meat and serve with the sauce on top and veg of your choice 😍

Sprinkle with salt and pepper to taste, then mix with your hands to coat everything well with oil. Halfway through this cooking time, pour in the wine and mix well. Here is how you cook it. Ingredients of BRUSCHETTA CON POMODORO FRESCO ED INTINGOLO A BASE DI AGLIO Grilled garlic bread with fresh tomatoes and garlic dip. Spaghetti with Garlic, Mixed Mushroom, Bird's Eye Chilli and Olive Oil..

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