Rosto is a dish is of Italian origin, and provides for two complete courses cooked in one pot without the need for an oven. Originally the pasta was served as a first course with the tomato sauce over it. This was followed by the sliced meat, usually a cheaper cut of pork instead of loin and a small piece at that, with the potatoes, carrots and mushrooms.
It is still extremely popular although many people nowadays also cook it with chicken thighs or even a piece of beef instead of the traditional pork.
- 1 kg pork loin
- 2 carrots
- 4 potatoes cut in quarters
- 1 onion, chopped
- ½ kg penne or macaroni (pasta)
- ¼ kg mushrooms
- ½ kg Fresh tomatoes
- 1 tin ‘tomate triturado’ (tomato paste, or three peeled, de-seeded and puréed tomatoes)
- Salt and pepper
- 1 garlic clove
- olive oil (To fry)
- White wine
- Sugar to taste
- Grated cheese (Edam or Parmesan)
- Fry crushed garlic clove and chopped onions till soft.
- Add tomatoes; fry for five minutes then add pork loin and brown till sealed.
- Add tin of ‘tomate triturado’ and a dash of white wine.
- Add potatoes and carrots then cook till meat, potatoes and carrots are done.
- Add the mushrooms about ten minutes before the end.
- Add salt, pepper and sugar to taste.
- Boil the macaroni until ‘al dente’.
- Remove the meat from the stew and slice.
- Serve meat, potatoes and pasta on same plate pouring sauce over pasta and topping with grated cheese.