{"id":2270,"date":"2023-06-10T09:58:47","date_gmt":"2023-06-10T07:58:47","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=2270"},"modified":"2026-02-27T12:39:21","modified_gmt":"2026-02-27T11:39:21","slug":"arista-al-forno","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/arista-al-forno\/","title":{"rendered":"arista al forno"},"content":{"rendered":"<h3 class=\"wp-block-heading has-text-align-center\"><em>Con l'arista possiamo anche preparare panini monumentali!<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni (costo circa 6 \u20ac ap con carne di maiale biologica)<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Sale<\/li>\n\n\n\n<li>800 g di lonza di maiale<\/li>\n\n\n\n<li>4 grossi spicchi d'aglio, tagliati a fettine<\/li>\n\n\n\n<li>Olio di oliva EV (delicato, neutro altrimenti olio di girasole EV)<\/li>\n\n\n\n<li>2 cucchiai di strutto<\/li>\n\n\n\n<li>Rosmarino fresco, tritato<\/li>\n\n\n\n<li>Salvia fresca, tritata<\/li>\n\n\n\n<li>Pepe nero macinato grosso<\/li>\n\n\n\n<li>800 g di patate per arrostire<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p><em>\u201cArista \u2013 Arista\u201d<\/em> (che in greco significa <em>\u201cPerfetto \u2013 Perfetto\u201d<\/em>), grid\u00f2, secondo la leggenda culinaria, il vescovo ortodosso Vassilios Vissarion, recato a Firenze poco dopo lo scisma per negoziare con le controparti cattoliche, al fine di evitare la separazione della chiesa cristiana. Aveva appena assaggiato l'ottimo maiale toscano al forno con erbe aromatiche e aglio.<\/p>\n\n\n\n<p>L' \u201cArista al forno\u201d non \u00e8 altro che la lonza di maiale arrostita lentamente.<\/p>\n\n\n\n<p>Nella preparazione dell'arista al forno \u00e8 molto importante:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>pre-salare la carne la sera prima per mantenerla succosa<\/li>\n\n\n\n<li>lasciare la lonza con il grasso esterno.<\/li>\n\n\n\n<li>preparare le patate in una teglia diversa in modo da ottenere il punto .......... \u201cperfetto\u201d.<\/li>\n<\/ol>\n\n\n\n<p>Cominciamo dalla carne.<\/p>\n\n\n\n<p>Il giorno dopo laviamo e asciughiamo la lonza. Facciamo dei piccoli fori con un coltello sulla sua superficie e spingiamo dentro erbe fresche tritate.<\/p>\n\n\n\n<p>Ungiamo leggermente la carne con olio neutro, vi appiccichiamo sopra ancora delle erbe aromatiche e poi la leghiamo con lo spago (in modo che mantenga una forma uniforme e non si \u201capra\u201d durante la cottura). Non esiste un modo specifico per legare la carne, assicuratevi solo di stringerla abbastanza da tenere tutti i lati.<\/p>\n\n\n\n<p>Nel nostro Dutch Oven (o altra pendola) preferito, scaldiamo dell'olio insieme allo strutto e rosoliamo la carne su tutti i lati.<\/p>\n\n\n\n<p>Quindi aggiungiamo qualche cucchiaio d'acqua e met\u00e0 della quantit\u00e0 di aglio, semi-copriamo il forno olandese con il coperchio, impostiamo la temperatura al minimo e lasciamo fino a quando la lonza non sar\u00e0 completamente morbida, circa 2 ore e mezza, forse di pi\u00f9.<\/p>\n\n\n\n<p>Controlliamo l'umidit\u00e0 della carne ogni 15 min. Se vediamo che la preparazione si asciuga, aggiungiamo qualche cucchiaio in pi\u00f9 di acqua calda. <\/p>\n\n\n\n<p>Quando la carne \u00e8 pronta, la togliamo dalla DO e la lasciamo riposare per almeno 30 minuti, coperta con carta d\u00b4 alluminio.<\/p>\n\n\n\n<p>Nel frattempo prepariamo le patate al forno.<\/p>\n\n\n\n<p>Sono fermamente convinto che le patate arrosto necessitino di una pre-bollitura per due motivi:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Per \u201csalarle\u201d perfettamente, visto che il sale non si diluisce bene nel grasso<\/li>\n\n\n\n<li>Per provocare una polpa troppo tenera e cremosa con una consistenza totalmente diversa dall'esterno croccante.<\/li>\n<\/ol>\n\n\n\n<p>Soprattutto per questo piatto vi consiglio di tagliare le patate per il lungo.<\/p>\n\n\n\n<p>Quindi versiamo acqua FREDDA salata in una casseruola, aggiungiamo le patate e poi portiamo a bollore. Facciamo lessare le patate finch\u00e9 sono tenere, spegniamo il fuoco e le lasciamo per altri 5 minuti nell'acqua. Togliamo le patate dall'acqua e le lasciamo scolare bene.<\/p>\n\n\n\n<p>Preriscaldiamo il forno alla massima temperatura.<\/p>\n\n\n\n<p>Prendiamo met\u00e0 dell'olio della carne e lo mettiamo in una teglia insieme all'olio neutro. Aggiungiamo le patate, le saliamo leggermente (poich\u00e9 sono gi\u00e0 salate) con sale grosso e le facciamo arrostire fino a renderle croccanti. Gli ultimi 5 minuti aggiungiamo le erbe aromatiche (rosmarino e salvia) e il resto delle fettine di aglio.<\/p>\n\n\n\n<p>Tagliamo lo spago e subito dopo affettiamo la lonza. La carne di maiale deve essere umida e succosa, l'umidit\u00e0 deve essere visibile quando la tagliamo, altrimenti qualcosa \u00e8 andato storto.<\/p>\n\n\n\n<p>Versiamo un po' di brodo (o acqua calda) nel DO e con un cucchiaio di legno cerchiamo di sciogliervi le proteine concentrate che si sono attaccate sul fondo, creando cos\u00ec una \u201csalsina\u201d. Una volta pronta la \u201csalsina\u201d, la versiamo sulle fettine di maiale insieme ad un po' di sale grosso.<\/p>\n\n\n\n<p>Mettiamo nei piatti e aggiungiamo del pepe grosso.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-1024x683.jpg\" alt=\"\" class=\"wp-image-3945\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/Arista-al-forno-4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>With the \u201carista\u201d we can also prepare monumental sandwiches. It is worth trying your skills! ingredients for 4 servings (cost about 6\u20ac pp with organic&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/arista-al-forno\/\">Continue reading<span class=\"screen-reader-text\">arista al forno<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":3944,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[485],"tags":[488,512,865,505,473,481,864,549,578],"class_list":["post-2270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat","tag-garlic","tag-herb","tag-loin","tag-meat","tag-pork","tag-potato","tag-roasted","tag-rosemary","tag-sage","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>arista al forno - Democratic Gourmet<\/title>\n<meta name=\"description\" content=\"With the \u201carista\u201d we can prepare monumental sandwiches. 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