Arista studded with onion jam
Instructions
Carve the meat and steccarla with carrot sticks and cloves of garlic; Add salt, pepper and pass it in the flour; FRY in a pan with a little olive oil, garlic, Apple Cider vinegar and Rosemary; finish your baking.
Deglaze the bottom of cooking the meat in a pan with white wine and Rosemary; reduce and filter the sauce.
Apart from Cook the onions gently in a saucepan with sugar, obtaining a jam.
Ingredients and dosing for 4 persons
- 200 g of arista of pork
- 2 onions
- 3 cloves of garlic
- Flour
- 1 carrot
- 20 cl of white wine
- Rosemary
- Sugar
- Apple cider vinegar
- 1 dash of olive oil
- Salt
- Pepper