Cookbook:Rosto

From Wikibooks, the open-content textbooks collection

Cookbook | Recipes | Cuisine of Gibraltar

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.

[edit] Ingredients

• 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 (Hard Edam or Parmesan)

[edit] Procedure

1. Fry crushed garlic clove and chopped onions till soft.
2. Add tomatoes; fry for five minutes then add pork loin and brown till sealed.
3. Add tin of ‘tomate triturado’ and a dash of white wine.
4. Add potatoes and carrots then cook till meat, potatoes and carrots are done.
5. Add the mushrooms about ten minutes before the end.
6. Add salt, pepper and sugar to taste.
7. Boil the macaroni until ‘al dente’.
8. Remove the meat from the stew and slice.
9. Serve meat, potatoes and pasta on same plate pouring sauce over pasta and topping with grated cheese.