Ornella's "Roast Porc in Five Minutes"
A Christmas lunch for "lazy housewives"
It is hard to believe, but the preparation of Ornella's roast pork really only requires a working time of five minutes. After that the roast takes care of itself, so to speak, and comes out ready to be served after about an hour.
Whoever has already participated in a cooking class with Ornella knows that this is not a lie!
Roast porc in five minutes
"Arista" - Umbrian roast porc
For 4 persons
1/2 kg of lean pork roast without crust, about 1/4 lt 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, rock salt, pepper
Place the meat into a large pot together with the olive oil, the garlic and the herbs. Do not preheat the oil! Add rock salt, pepper and vinegar, cover and saute 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.
Roast potatoes with rosemary
Also with the side dish we can keep it simple. If you do not want to peel potatoes on Christmas Day, you can use small potatoes, which only have to be washed and then baked with the peel.
Patate arroste al rosmarino
Roast potatoes
For 4 persons
8 potatoes, olive oil, garlic, rosemary, sage, salt, pepper.
Peel the potatoes and cut them into quarters or when using small potatoes just 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,.
Relax on Christmas Day
If you want to leave it to just a main course, you can now make yourself comfortable and wait until the roast pork and the potatoes are ready.
If, on the other hand, your are so ambitious as to serve a whole Christmas menu, the pork roast can be supplemented with a quick starter and a simple dessert:
As a Starter: Orange-Carpaccio
Carpaccio di finocchio, arance e olive nere
for 4 persons
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.
As dessert: Baked fruit
And since the oven is already hot from baking the potatoes, we can still make baked fruits as a dessert, again with very little effort only.
When we have taken the potatoes out of the oven, we can immediately place the friut into the oven. The dessert cooks by itself, while we eat the other courses.
Frutta cotta
1 apple or pear per person, raisins, roasted almonds, walnuts, pine nuts, sugar, cinnamon, red wine, jam (blackberry, apricot etc.)
Wash the fruit and cut into quarters. There is no need to peel them. Place the fruit in a baking dish. Add 1 glass of red wine, a little water, raisins, sugar, cinnamon and jam. Bake in the oven at medium heat for about 45 minutes and serve. That's it!
The simplest recipes are often the most delicious!
Especially if the cook is still relaxed at mealtime and not already completely fatigued after labouring in the kitchen the whole morning ...
The participants of our cooking classes are always amazed with how little effort it takes to prepare the most tasty dishes:
An essential effect of Ornella's simple recipes is that you can easily cook them at home, writes "Lupo" on his experiences at the cooking course in La Rogaia in October 2016
Join us for our cookery classes and full immersion culinary weeks!
Full immersion culinary weeks 2017: April 1 to 8, 2017 and November 4 to 11, 2017
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