Arrosto di Maiale con Salsa al Vino Rosso

40m
Serves 1
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Directions

  1. 1Tie the pork shoulder with kitchen string to maintain its shape.
  2. 2Season the meat with salt.
  3. 3Slice the shallot.
  4. 4Add olive oil to the pan.
  5. 5Add garlic, sliced shallots, rosemary and thyme to the pan.
  6. 6Add the roast to the pan and brown on all sides.
  7. 7Deglaze with red wine and let the alcohol evaporate for about 5 minutes.
  8. 8Pour the broth into the pan, cover with a lid and reduce the heat to low. Cook for about 40 minutes, turning the roast halfway through cooking.
  9. 9Remove the roast from the saucepan and remove the string.
  10. 10Filter the cooking liquid to remove the aromas and solid particles.
  11. 11Put the filtered liquid back into the saucepan and reduce over medium heat until it reaches almost half the original volume.
  12. 12Add the dissolved cornstarch and mix well.
  13. 13Cut the roast into slices and arrange on a serving dish.
  14. 14Drizzle the slices with the prepared red wine sauce.

Ingredients

  • 1.2 kg spalla di maiale senza osso
  • 2 spicchi aglio
  • 2 rametti rosmarino fresco
  • 2 rametti timo fresco
  • 60 ml olio extravergine d'oliva
  • q.b. sale
  • q.b. pepe
  • 250 ml brodo di carne
  • 250 ml vino rosso
  • 1 scalogno
  • 1 cucchiaio burro
  • 1 cucchiaio maizena sciolta in acqua fredda

Equipment

white boardknifepanwooden spoontongsstrainersaucepanspoon

Tips

  • Tie the pork shoulder with kitchen string to maintain the shape during cooking.
  • Massage the meat with salt and let it marinate for at least 30 minutes.