Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
before using
our site
Linking Policy
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map

site map



about us

Some More Hot Topics You'd Like to See adv.




HOME PAGE >> Recipes >>

Conversion Calculator !

Italian Recipes zzx012
Italian recipes cv01
anna maria volpi italian chef x01
Anna Maria Suggests

Extra-Virgin Italian Olive Oil

The Best Selection of Italian Extra-Virgin Olive Oil Choose among the finest. FREE SAMPLE !!

Balsamic Vinegar from Modena

Buy from the source Authentic Aged Traditional  Balsamic Vinegar from Italy

Imported Italian Olives

Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil

Infused Extra-Virgin Olive Oils

Spice up your dishes with Infused Flavored Italian Extra-Virgin Olive Oils. ALL NATURAL!

Mediterranean inspired specialty food & gifts

Remove the meat from the pan. Add the cornstarch mix to the pan, scraping the bottom to incorporate to the gravy. Stir and cook until thicker. Cool the meat at room temperature, slice and serve dressed with the warm sauce.
1 garlic clove
2 tablespoons rosemary leaves
3 – 4 sage leaves
1 tablespoon thyme leaves
2 cloves
2 lb (1 Kg) pork roast
4 - 5 tablespoons extra-virgin olive oil
1/2 cup (60 cc) dry white wine
about 1/2 cup (60 cc) broth (or water)
1 tablespoon corn starch
Finely chop together garlic, rosemary leaves, sage, thyme, cloves, salt and pepper.
With a sharp knife make some incisions on the meat . . .
. . . and fill with the herbs.
Rub the surface of the meat with the rest of the herb mix.
In a saucepan of adequate size put extra-virgin olive oil and turn heat to medium low.
Place the meat in the pan and brown lightly on all sides for few minutes.
Add wine, turn the heat to high, and when the wine is evaporated . . .
Cover and simmer on moderate heat for about one hour to one hour and 15 minutes. Occasionally turn the meat to cook on all sides, and add a little warm broth if necessary.
In a small bowl mix together the corn starch and 2 - 3 tablespoons water.
.. . . add about  1/2 cup broth (or water).
pork roast 01 pork roast 02 pork roast 03 pork roast 04 pork roast 05 pork roast 07 pork roast 06 pork roast 08 pork roast 09 pork roast 10 pork roast 11 pork roast 12
Pork Roast with Herbs
Arrosto di Maiale alle Erbe
How to Make a Tuscan Pork Roast

Preparing meat for PAN ROASTING

Pan roasting a chunk of meat is the best way of starting if you are not an expert cook and you are still learning. Pan roasting is easy, and gives the best result.

Pork Roast is slowly pan cooked on stove top. It will retain moisture and it will be juicy and tender.You cannot fail if you follow these easy step-by-step instructions.

REGION: Tuscany

Second Course >> Pork Roast with Herbs




1 1/2 hour

Serves 8

Second Course