- My project
In the Early Middle Ages, between the fifth and the eleventh centuries, the Po Valley was covered with oak forests and swamps and it was crossed by rivers: an ideal environment for the breeding of pigs. In those days, pigs were bred in the wild - just like wild boars - in herds, which could amount to thousands of heads and represented an important source of life and livelihood for the rural population. Thus, the reflection of this ancient tradition is still visible in the present swine industry and particularly in the wide variety of pork recipes that abound in the Po Valley, from the Alps to the Apennines. The roasted rack of pork we wish to propose to you is easy to prepare and has a heart full of forest flavours. Cooked in a ultra modern Bertazzoni speed oven, it will take you back in time, all while enjoying the authentic, traditional flavours of our land.
Ingredients (serve 6 people)
3 ½ - 4 lbs (1.5-1.8 kg) bone-in pork loin
2 cloves of garlic
3 Tbsp. fresh rosemary (finely chopped)
extra-virgin olive oil
mixture of salt and pepper
Carefully carve the bones, in order to separate them almost completely from the rack. Make a mixture with finely chopped garlic and rosemary, salt and pepper, then place half of the mixture between meat and bone of each rib. Tie together meat and bones, reassembling the loin. With the remaining mixture, flavour the meat and put it into your Bertazzoni speed oven baking/roasting dish. Pour half a glass of oil over the meat and roast in the oven, set on Convection/Microwave with the microwave setting at 200 W and the temperature setting at 360 °F (180 °C). Set the time for 35 minutes. When the roasting process is complete, let the roast rest in the oven for at least 10 to 15 minutes. Remove the roast from the oven, cut the string, slice into medallions and glaze with the jus from the Bertazzoni roasting dish. Garnish with vegetables and serve.