Arrosto di Maiale con Salsa al Vino Rosso
Directions
- 1Tie the pork shoulder with kitchen string to maintain its shape.
- 2Season the meat with salt.
- 3Slice the shallot.
- 4Add olive oil to the pan.
- 5Add garlic, sliced shallots, rosemary and thyme to the pan.
- 6Add the roast to the pan and brown on all sides.
- 7Deglaze with red wine and let the alcohol evaporate for about 5 minutes.
- 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.
- 9Remove the roast from the saucepan and remove the string.
- 10Filter the cooking liquid to remove the aromas and solid particles.
- 11Put the filtered liquid back into the saucepan and reduce over medium heat until it reaches almost half the original volume.
- 12Add the dissolved cornstarch and mix well.
- 13Cut the roast into slices and arrange on a serving dish.
- 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.
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