Give your guests a dish of good and tasty meat it is not obvious. Let's find out the king of the second: theroast, with cuts of meat to use and traditional recipes.

Which meat to choose for roast

You want to find out if the your butcher Does he love you? Ask him for roast meat! When the holidays are approaching it is essential to have the right meat for the recipe to be made. For the roast of meat you can choose a cut of walnut or veal walker, the turkey breast, the carrè or thepork loin. Obviously there are other cuts indicated, but often it depends on personal tastes. Another rule? Have many aromas and lots of patience. Preparing the roast is an art. Here roast recipes that you will have to know how to do to delight your guests during the Christmas holidays.

Roast with orange sauce

Take 1 kg of veal for 8 people. Mix oil and salt with rosemary and thyme chopped. Brush the meat, insert it in the roast net. Brown it in a pan until it forms a crust. Blend with a glass of Cointreau, if you like, then remove from heat and wrap in aluminum foil. Turn the oven to 200 ° C. Bake the roast and cook for about an hour. Remove from the oven. Cut into half slices Orange with zest and set aside for decorate the dish. Squeeze the other half orange, adding it to the water of the meat gathered in a saucepan and boil a few minutes. Cut the roast and serve with the Orange sauce. Together with the roast you can prepare baked potatoes to serve as a side dish, a classic that everyone likes.

Pork loin with vegetables

Put the maker (about 1 kg and a half for 8 people) in a baking dish, cover it with rosemary and other aromas, close with the aluminum paper. Cook in the oven at 180 ° C for 20 minutes. Then discover the arista and add a mixture of to the pan celery, carrot and onion roughly cut. Season the vegetables with salt, add a little oil. Cook a little more time. Remove from oven and move le vegetables on the stove, stirring until the sauce has reached a syrupy consistency. When the arista will be lukewarm cut and served with the sauce and mixed vegetables.

Stuffed roast with mushrooms and speck

THE'stuffed roast how good is it And the filling varies from north to south, follows tastes, local traditions, homemade recipes handed down to Grandma's. Here we propose the stuffing of mushrooms and speck. Take 150 grams of dried porcini mushrooms and soak them for 30 minutes. Drain the mushrooms and sauté in a pan with a clove of garlic e extra virgin olive oil. Leave some mushrooms aside for dish decoration. Put the others mushrooms in a bowl with salt, pepper, 100 grams of speck and 100 grams of ricotta cheese. Chop everything and spread the filling inside the meat. Roll up the meat and tie with string. You do brown roast in the pan for a few minutes, then transfer the meat to the oven at 170 ° C for 40 minutes. To the cooking bottom you can add a tablespoon of flour to make the thicker sauce. Cut the roast when it is warm. If necessary, heat before serving and add the whole mushrooms.