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Rosto

@arecipe.bsky.social

Rosto is a dish is of Italian origin, and provides for two complete courses cooked in one pot without the need for an oven. Originally the pasta was served as a first course with the tomato sauce over it. This was followed by the sliced meat, usually a cheaper cut of pork instead of loin and a small piece at that, with the potatoes, carrots and mushrooms.

Ingredients

  • 1 kg pork loin
  • 2 carrots
  • 4 potatoes, cut in quarters
  • 1 onion, chopped
  • ½ kg penne or macaroni pasta
  • ¼ kg mushrooms
  • ½ kg fresh tomatoes
  • 1 tin ‘tomate triturado’ (tomato paste, or three peeled, de-seeded and puréed tomatoes)
  • Salt
  • Pepper
  • 1 garlic clove
  • Olive oil (for frying)
  • White wine
  • Sugar to taste
  • Grated cheese (Edam or Parmesan)

Instructions

  1. 1
    Fry crushed garlic clove and chopped onions until soft.
  2. 2
    Add tomatoes; fry for 5 minutes, then add pork loin and brown until sealed.
  3. 3
    Add tin of tomate triturado and a dash of white wine.
  4. 4
    Add potatoes and carrots, then cook until meat, potatoes and carrots are done.
  5. 5
    Add the mushrooms about 10 minutes before the end.
  6. 6
    Add salt, pepper and sugar to taste.
  7. 7
    Boil the macaroni until al dente.
  8. 8
    Remove the meat from the stew and slice.
  9. 9
    Serve meat, potatoes and pasta on same plate, pouring sauce over pasta and topping with grated cheese.
Cuisine
Italian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Rosto