Rosto
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. It is still extremely popular although many people nowadays also cook it with chicken thighs or even a piece of beef instead of the traditional pork.
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)
Method
- Fry crushed garlic clove and chopped onions until soft.
- Add tomatoes; fry for 5 minutes, then add pork loin and brown until sealed.
- Add tin of tomate triturado and a dash of white wine.
- Add potatoes and carrots, then cook until meat, potatoes and carrots are done.
- Add the mushrooms about 10 minutes before the end.
- Add salt, pepper and sugar to taste.
- Boil the macaroni until al dente.
- Remove the meat from the stew and slice.
- Serve meat, potatoes and pasta on same plate, pouring sauce over pasta and topping with grated cheese.