1) Have the butcher prepare thearista by detaching the part with the ribs in one piece, which must also be used in cooking. Cut a small pocket in the pulp, salt and pepper. Chop the needles of 3 twigs of rosemary, the nuts and the wedges of a head of garlic; salt and pepper the mince, distribute 1/3 in the incision, close the meat and tie it tightly with kitchen twine.

2) Season the part with the ribs on the inside with 1/3 of the aromatic mince, lean over the pulp prepared by reassembling the whole piece, tie everything very well with kitchen string and sprinkle the surface with the remaining mince. Transfer thearista in a pan and brown with a little oil for 15 minutes in the oven at 220 °. Wet with the Red wine, open the oven and let the temperature drop to 150 °. Cook for 1 hour, then remove from the oven and let theroast.

3) Meanwhile, boil them potatoes washed with the peel. Drain and let them cool. Season with the wedges of garlic unpeeled and sprigs of rosemary remaining, salt and pepper; transfer them to a baking tray and brown them for 15 minutes in the oven at 180 °. Disconnect thearista from the bone, remove the string, slice it and serve it with potatoes.