Stuffed Pork Roast or Arista Farcita is a delicious and perfect dish to serve for festivities or a Sunday lunch with family and friends. Simply use a sharp knife to open the pork as if opening a book and fill it with sausage, asparagus and Parmigiano cheese. Roll it, tie it, and place it in the oven for the magic to happen.
- 1.5 kilos pork roast
- 1 yellow onion
- 2 cloves garlic
- 420 grams Italian sausage without fennel seeds
- 1 bunch asparagus
- 1 sprig rosemary
- 8 sage leaves
- Salt to taste
- Pepper to taste
- Shaved parmigiano to cover the surface of the meat
- 187 ml white wine
- Preheat the Marinara Pizza Oven to 400°F - 204°C
- Sauté the onion and garlic in a pan.
- Add the sausage and brown in the oven. Once browned, add a splash of white wine to the sausage and allow to cook out, and take the sausage out of the oven to cool.
- Slice the pork roast into an "open book".
- Salt it well, add pepper and minced rosemary and thyme.
- Place the cooled sausage on the spread open pork.
- Lay the asparagus across the meat.
- Shave the Parmigiano Reggiano over the asparagus with the help of a vegetable peeler, enough to cover the asparagus.
- Roll the pork carefully and tightly like a cinnamon roll.
- Once rolled, tie the pork up tightly, in order to hold everything together, as shown in the video.
- Salt all sides really well and add the leftover rosemary and thyme.
- Drizzle some olive oil into the preheated pan and sear the meat on all sides in the oven.
- Add the wine and allow to cook out. Once the wine is reduced, add the broth which has been previously preheated. Cover the meat with a lid and place back into the oven.
- Reduce the temperature of the oven to 375°F - 190°C, and allow the meat to cook for about 45 minutes.
- After it has finished cooking, take the meat out of the oven and allow it to rest for about 10 minutes before slicing.
- Serve along with some roasted potatoes, a side of vegetables or a salad. Enjoy!
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