We the Italians March 21, 2016 - 77 - Page 25

st # 77 MARCH 21 , 2016 te” … Nothing of the pig goes to waste! Marsala wine and apples mingle to give a sweet flavor to the pork meat. Marsala wine is a typical Italian wine, produced in the area surrounding the city of Marsala in Sicily. It is commonly used in cooking to prepare caramelized sauces or in desserts to give a special flavor. It is tasty when tend er and juicy. You can serve this dish with mashed potatoes, roasted potatoes seasoned with rosemary or glazed carrots. Preparation time: 1 hr and 40 minutes Cooking time: 1 ½ hours Servings: 6 INGREDIENTS 1.250 kg (about 3 pounds) pork loin 3 tablespoons olive oil (extra virgin) 3 garlic cloves, peeled 1 sprig of fresh sage 2-3 bay leaves 240 ml (1 cup) dry Marsala wine 4 medium apples, peeled and diced Salt and freshly ground pepper Vegetable stock (optional) Kitchen twine seal the juice inside. Add some salt and pepper to taste. Add 180 ml (¾ cup) wine and the vegetable stock. Cover with a lid. Cook for about 1 hour at medium-low heat, turning 2-3 times. If the wine is evaporates, add some more vegetable stock 3. Remove the lid, add the apples and 60 ml (¼ cup) wine. Cook covered for about 30 minutes. If it dries out add a little bit of vegetable stock (about 50-60 ml, ¼ cup). The pork is done when the temperature measured with a cooking thermometer reads 63-65 °C (1445-150°F) 4. Remove the roast from the pan, place on a plate and cover with aluminum foil. Let rest for about 5 minutes 5. Cream the apples using a food mixer. If the sauce is too liquid, reduce by cooking a few minutes on high heat 6. Cut the twine, slice and serve with apple sauce on top. Note: When cooking pork meat, be particularly careful not to overcook it, because it will dry out. DIRECTIONS 1. Wash and dry the sage and bay leaves. Secure the roast with kitchen twine, leaving gaps of about 4-5 cm (approx. 2 inch) as you proceed lengthwise. Place the sprig of sage and the bay leaves on top under the twine 2. In a roasting pan saute the garlic in olive oil until lightly browned, then remove it. Add the roast and cook on high heat for a few minutes on both sides to WE THE ITALIANS | 25 www.wetheitalians.com