Easy
8-6 people
100 min
Chef Francesca D’Orazio
The Sunday roast. This is what Italian grandmothers used to call the dish par excellence for a festive Sunday lunch. The name itself implies more time and patience than usual, in both the preparation and the cooking. An important dish, rich, also because, in the past, the meat was reserved for the holidays. Just like Sunday chicken, the roast remains in our most intimate and comforting memories.
Ingredients
- 1.2 kg of pork loin
- 6 purple artichokes
- 1 spring onion, chopped
- 1 dozen of fresh thyme sprigs
- 40 small leaves of fresh mint
- 1 bunch of chives
- 1/2 tablespoon of salted capers, kept in water
- 100 g of thinly sliced lard
- 100 g of thinly sliced Prosciutto
- 100 g of Grana Padano Riserva, sliced thinly
- 4-5 medium sized potatoes
- 2 shallots, peeled
- 70 ml of dry white wine
- extra virgin olive oil
- butter
- salt
- pepper
- edible flowers
Preparation
Preheat the oven to 220 ° C.
Chop the thyme leaves (keeping 4 sprigs) with the mint, chives and capers (properly rinsed under running water).
Clean the artichokes, cut them into 4 quarters, and keep them in cold water with a spoonful of lemon juice.
In a large pan, heat 4 tablespoons of olive oil and the chopped spring onion, then add the artichokes, season and cook them with a drizzle of water. When cooked, remove from heat and add a quarter of the chopped herbs and capers. Add the lard to the remaining herbs and chop it finely.
Butterfly the pork loin, as shown in the pictures (you can ask the butcher to do it for you).
Spread the mixture of chopped herbs, capers and lard on the pork, arrange the slices of prosciutto, then the artichokes (set some aside to garnish the dish), and finally the Grana Padano slices.
Roll up and tie the meat using a butcher string. Spread a little butter on the meat and season with salt.
Peel the potatoes and cut them into pieces and place them in a saucepan; cover them with cold water and bring to a boil for 4 minutes, then remove from heat.
Transfer the meat to an oven proof dish, add the potatoes, peeled shallots, and thyme.
Pour in the wine around the edges of the dish, and roast in the preheated oven for about 20 minutes. Lower the oven temperature to 180°C and continue cooking for another 40 minutes.
Leave the roast to rest for 10 minutes before slicing. Arrange the slices on a serving dish. Garnish with potatoes, shallots, artichokes and edible flowers.
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