Tuscany Recipes
ARISTA DI MAIALE CON CANNELLINI

ARISTA DI MAIALE CON CANNELLINI

Pork Loin with Cannellini Beans

How to make the Pork Loin with Cannellini Beans:

How to make the arista di maiale con cannellini: Spike the meat in the very center with a battuto prepared with garlic, rosemary and cloves. Brush the meat with oil, add salt to taste and set aside for one hour. After soaking the cannellini overnight, cook them in slightly salted water. Set aside but keep warm.

Place the pork in a greased baking pan, roast in oven at 450°F for 2 hours, turning the meat frequently in its own fat. When the arista is ready, remove from the cooking pan, slice and arrange on serving platter. Serve with the warm beans dressed with olive oil, salt and pepper.

Arista is also very good if served cold. Frequently the cooking juices from the meat are used to cook bitter broccoli or black cabbage, which are then served with the arista.

Note:
Arista can also be cooked on the spit.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM