Arrosto di Maiale con Salsa al Vino Rosso

40 mins
Serves 1
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Directions

  1. 1Tie the pork shoulder with kitchen string to maintain its shape.
  2. 2Tie the pork shoulder with kitchen string to maintain its shape.
  3. 3Tie the pork shoulder with kitchen string to maintain its shape.
  4. 4Season the meat with salt.
  5. 5Season the meat with salt.
  6. 6Season the meat with salt.
  7. 7Slice the shallot.
  8. 8Slice the shallot.
  9. 9Slice the shallot.
  10. 10Add olive oil to the pan.
  11. 11Add olive oil to the pan.
  12. 12Add olive oil to the pan.
  13. 13Add garlic, sliced shallots, rosemary and thyme to the pan.
  14. 14Add garlic, sliced shallots, rosemary and thyme to the pan.
  15. 15Add garlic, sliced shallots, rosemary and thyme to the pan.
  16. 16Add the roast to the pan and brown on all sides.
  17. 17Add the roast to the pan and brown on all sides.
  18. 18Add the roast to the pan and brown on all sides.
  19. 19Deglaze with red wine and let the alcohol evaporate for about 5 minutes.
  20. 20Deglaze with red wine and let the alcohol evaporate for about 5 minutes.
  21. 21Deglaze with red wine and let the alcohol evaporate for about 5 minutes.
  22. 22Pour 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.
  23. 23Pour 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.
  24. 24Pour 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.
  25. 25Remove the roast from the saucepan and remove the string.
  26. 26Remove the roast from the saucepan and remove the string.
  27. 27Remove the roast from the saucepan and remove the string.
  28. 28Filter the cooking liquid to remove the aromas and solid particles.
  29. 29Filter the cooking liquid to remove the aromas and solid particles.
  30. 30Filter the cooking liquid to remove the aromas and solid particles.
  31. 31Put the filtered liquid back into the saucepan and reduce over medium heat until it reaches almost half the original volume.
  32. 32Put the filtered liquid back into the saucepan and reduce over medium heat until it reaches almost half the original volume.
  33. 33Put the filtered liquid back into the saucepan and reduce over medium heat until it reaches almost half the original volume.
  34. 34Add the dissolved cornstarch and mix well.
  35. 35Add the dissolved cornstarch and mix well.
  36. 36Add the dissolved cornstarch and mix well.
  37. 37Cut the roast into slices and arrange on a serving dish.
  38. 38Cut the roast into slices and arrange on a serving dish.
  39. 39Cut the roast into slices and arrange on a serving dish.
  40. 40Drizzle the slices with the prepared red wine sauce.
  41. 41Drizzle the slices with the prepared red wine sauce.
  42. 42Drizzle the slices with the prepared red wine sauce.

Ingredients

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