Tag Archives: oven dish

Pork roast

6 Jun

The past few months were a bit crazy with guests coming over to visit us in the eternal city. The time has been flying! We checked out new restaurants and visited our favourites. Only 3 more weeks to go! It’s unbelievable that almost a year passed so quickly. Last week my friend Sanne who also likes to cook, asked me if I quit writing for my blog. “No way!” I said and told her about the past few months. I thought about the weekend and felt like making a nice oven dish. While cleaning the house, I found the last Christmas edition of an old food magazine. I saw this amazing recipe and immediately was inspired to make it! On Saturday we bought the groceries after a trip to this amazing fairytale city, Civita di Bagnoregio. While the roast was in the oven, we watched a movie and drank a good Italian wine. The roast smelled delicious when it came from the oven and it tasted perfect! I forgot how nice it is to make something from scratch! I hope you enjoy making this recipe as much as I did.

Ingredients

8-10 persons

100 g. mixed mushrooms, 200 g. spinach, 4 cloves garlic, 1 tablespoon olive oil, 100 g. pine nuts, 1 piece of pork meat from the belly (1-1,5 kg.), salt and pepper, a food chopper or kitchen machine and kitchen string.

Preparation

Peel and chop the garlic and cut the mushrooms into small pieces and set them aside. Wash the spinach and squeeze the water out. Heat the olive oil, put the garlic in and bake it until it starts to smell good. Then add the pine nuts and the mushrooms bake them for 3 minutes and add the spinach bit by bit until it shrinks. Let it cool off and sieve it until all the water is out. Then, put everything in a food chopper and chop the mix grossly. Flavour it with salt and pepper.

Preheat an electric oven on 200 degrees (or 175 degrees for a convection oven). Cut the pork meat through the length (see pictures) and flavour it with salt and pepper. Put the meat with the fat facing downwards. Rub the pork meat with the spinach meat and coat it nicely. And now the hard part: roll the meat, with the spinach mix, tight and tie the roll with kitchen string. Watch that you don’t push the spinach out of the roll.

Put the roll in an oven dish in the oven for 1,5 hours. From time to time, drain the fat from the oven dish.

I made a nice salad on the side, click here for the recipe.

Buon appetito!

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Eggplant alla Parmigiana

18 Okt

This recipe was introduced to me by Sophie Dahl’s book ‘Miss Dahl’s Voluptuous Delights’. As I already mentioned before, I love the feeling of having something on the stove or in the oven and this recipe uses both :). When I pick up the cookbook and try to find the recipe, the book falls automatically on the right page and the page is dirty from spilled tomato sauce. I have tried different versions of this recipe, however I keep using it again because Sophie Dahl has the perfect suggestion for the tomato sauce between the eggplant slices.

Ingredients

3 medium eggplants, sea salt, 125 ml olive oil, 1 large onion, 2 toes of garlic, 3 cans of peeled tomatoes, 1 tablespoon of brown sugar, salt and pepper, balsamic vinegar, 50 g. of basil, 300 g. or 2 balls of mozzarella, 100 g. of grated Parmesan cheese and a bit of breadcrumbs.

Preparation

Heat the oven until 200 g. degrees. Slice up the eggplant in 1 cm. thick slices, sprinkle them with sea salt and leave them to dry for 20 minutes. Please watch out with the sea salt! Because the first time I made this recipe I was a little bit too exciting with sprinkling the sea salt and when we ate it we got a stomach ache from all the leftover salt grains..

Heat up some olive oil and bake the onion and the garlic softly until they glace. Add the peeled tomatoes, salt and pepper. Sophie Dahl suggests to add brown sugar and some balsamic vinegar to the mix and I think this makes the tomato sauce perfectly sweet. Just put some balsamic vinegar in it as you prefer. Then leave the pan on the fire for 20 minutes with the lid on.

Sprinkle a bit of olive oil on the eggplant slices and put them in the oven for 15 minutes until they get brown. Grease an oven dish with olive oil and take the eggplant slices out of the oven and make a layer in the dish. Then, just as in normal lasagna, make layers of basil, mozzarella, tomato sauce and Parmesan cheese until you are out of ingredients . Finalize with a mix of Parmesan cheese, basil and breadcrumbs. Put the dish in the oven for 20 minutes and serve it with a green salad as you prefer. Buon appetito!


Thanks to Sanne for the recipe tip!