Mamma Agata

Italian food is like eating heaven - wonderful, flavorful, satisfying and so easy....last night we had a pork loin roast - fresh sage and rosemary tied onto to the roast with cooking twine and then browned in olive oil and butter - add some white wine and veg and let it simmer - simply devine. Serve with roasted new potatoes and a cauliflower side dish that had an Italian flair - black olives, olive oil and proscuitto, finely sliced.



It was the first recipe I've cooked from Mama's cookbook - I intend to make my way through the entire book. She teaches a cooking class in Italy on the Amalfi Coast and it is my dream to go there and learn from her one day.



Italian food is also good for the soul. Too many things are going on right now that are sad, depressing and worrisome....cooking this simple food and enjoying it with Erika and Bruce last night was a really refreshing break from anxiety....of course the white wine didn't hurt.

ARROSTO DI MAIALE
Serves 4

1 (2 - 2 1/2 lb.) pork loin
8 sage leaves
2 rosemary sprigs
3 1/2 T. butter
5 T. extra virgin olive oil
1 c. white wine
1 medium white onion, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
2 T. sea salt (I used less)

Wrap the outside edges of the loin with fresh sage leaves and rosemary sprigs, using kitchen twine to hold the herbs in place.

In a large pan, melt the butter and oil over a low flame. Add the loin and sear all sides of the meat to seal in the flavor. Add a portion of salt to the loin as you brown it. Continue turning the meat until all sides have been browned.

Once the meat is brown on all sides, pour the white wine over the meat. Cover and cook over a low flame for about 2 minutes.

Add the vegetables to the pan. Cover and cook over low heat for one hour, gently turning the pork every 15 minutes. Remove the pan from the heat and let it sit 10-15 minutes before serving. The vegtables can be served as a side dish or pureed and served over the top of the meat.