Arista alla Reggiana
Preparation: 15 minutes plus 24 hours to marinate
Cooking: 1 hour
Recipe grading: easy
A loin of pork, still on the bone, is known as Arista in many regions of Italy.
3-1/2 lb/1.5 kg loin of pork
1 cup/8 fl oz/250 ml extra-virgin olive oil
2 tablespoons wine vinegar
2 cloves garlic, peeled and lightly crushed
1 sprig rosemary
6 or 7 juniper berries
4-1/4 cups/1-3/4 pints/1 liter whole milk
(or enough to cover the meat, see method)
Salt to taste
Freshly gound black pepper to taste
Tie the meat up with kitchen string so that it will keep its shape as it cooks.
Choose a non-metallic fireproof casserole just large enough to accommodate the meat. Pour into it the oil, and vinegar then add the garlic, rosemary, juniper berries, and, finally, the meat. Leave to marinate for 24 hours, turning frequently.
Pour in sufficient milk to cover the meat, season with salt and pepper; and cook over a low heat for 1 hour. At the end of this time the milk will have been completely absorbed.
Turn up the heat and brown the meat all over. Serve, carving into chops, slicing between the ribs.
This dish is also very good served cold.
Suggested wine: a highly sparkling medium or dry red (Colli Piacentini Bonarda).
Flavors of Italy: Emilia Romagna
By Rosalba Gioffrè
Time Life Books, 1999
Color photos throughout
Recipe reprinted by permission.
This page created October 2000
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