THE'arista, the cut of meat that corresponds to the back of the pig, can be cooked in a pan or baked, whole or in slices: the important thing is that it be well seasoned with wine, broth, milk or other accompaniments because the risk is above all what remains hard and dry. It should not be cooked too much or too little.
If you cut it sliced be careful of the thickness that must be around 2 cm.
If instead you cook it whole remember to tie it with string or a net, unless it is wrapped in cold cuts or stuffed, and let it rest once cooked by wrapping it with silver paper.
After these little tips, here are some ideas for cooking and serving it

Recipes in a pan

Arista with milk

For an excellent result and a guaranteed success, this is the ideal recipe because the meat cooked in milk remains very soft and tasty.
To prepare the milk to salt the piece of meat by massaging it and then cook it with extra virgin olive oil in a high casserole with a sprig of rosemary.
Once browned, add the whole milk up to half its height and continue cooking with a lid until the liquid has thickened.
We do not suggest adding flour or flour because the dressing is already quite creamy.
Once the meat is ready, leave it to rest and cut it into slices. Strain the sauce and pour it over.
This recipe is very popular with children and is excellent served with a mashed potatoes.

Arista with plums and Porto

This is a recipe that always makes a great figure because very beautiful and rich to serve.
Use slices of arista for faster cooking and to keep the meat soft.
Brown them with oil and rosemary in a large, fairly high pan and then sprinkle with Port wine.
Then add borratane onions and pitted prunes and lower the heat to cook for another 15 minutes.
Add water or broth if necessary. The perfect contour are the roasted vegetables glazed with honey.

Baked recipes

If you want to bake the player in the oven first of all, use the whole piece and remember to season it with oil and broth in abundance because the meat must cook in the liquid. You can also use white wine together with oil and water or milk.
Baking in the oven must be long enough and at a not very high temperature. For a piece of arista of 500 g cook for about two hours at 160 °.
The ideal accompaniment for an oven-baked player? Certainly the potatoes, to be added halfway through cooking so that they are flavored with all the juices of the meat.

Arista wrapped in bacon

Also in the oven you can cook the arista after wrapping it with bacon slices.
First pass it in a pan to brown it, blend it with white wine and cook it for about 40 minutes. Then pass it in the oven to brown the bacon.
To give more flavor to the meat and make it softer you can use the lard that will practically melt during cooking.
The ideal side dishes are simple grilled vegetables or of the browned potatoes in a pan with aromatic herbs.

Arista in crust

Beautiful to bring to the table for a special occasion is the bread crust maker or puff pastry.
The first step is cooking in the pan in the most classic way, then once cooled wrap it with the bread dough or a roll of puff pastry and bake it in the oven until the crust is golden.
With this type of cooking the meat becomes tasty and tasty, but with a crispy crust on the outside.
The ideal contour are the Duchess potatoes, elegant and beautiful to serve just like the crustist.

Arista stuffed with apples

A delicious and easy to prepare recipe even if you would never say it because it is presented in a very original way.
First, engrave the maker by making thick slices, but without getting to the base. They must be like pockets.
Put a slice of each inside each slot annurca apple and one of lard.
Cook the arista with extra virgin olive oil and a knob of butter in a tall, long saucepan with the coarsely chopped onion and carrots.
Pour the brandy over and then continue cooking adding the vegetable stock from time to time.
The fire must be medium-low and the lid must always be kept on the casserole. As a side dish you can use the domes and carrots cooked with meat, so we recommend you use them borretane onions and fairly large carrot pieces.

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