Arrosto Di Maiale Con Pesche Roasted Pork With Glazed Peaches Recipes

PESCHE ALLA NONNA

Steps:

• Combine the water, vanilla bean, salt, lemon juice, and sugar in a large saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar.
• Peel the peaches with a vegetable peeler and leave whole. Add the peaches to the simmering liquid, cover, and adjust the heat to maintain a gentle simmer. Poach the peaches until they are barely tender when pierced with a knife, about 4 minutes; they will continue to cook as they cool. Remove them from the poaching liquid with a slotted spoon; reserve the syrup. When they are cool, halve the peaches and remove the pits.
• Strain the syrup, let cool thoroughly, then pour it over the peach halves. Cover and chill the peaches.
• Put the raspberries in a blender with 1/2 cup of the syrup from the chilled peaches. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds. Thin the raspberry sauce, if needed, with a little more syrup. Taste and add a little superfine sugar if the sauce needs sweetening.
• To serve, cut each peach half into 3 slices. Make a pool of the raspberry sauce on 6 dessert plates. Put a scoop of ice cream in the center. Surround with the peach slices. Crumble an amaretti cookie over the top and serve.

BRAISED PORK LOIN (ARROSTO DI MAIALE AL LATTE)

Steps:

• Trim excess fat from pork.
• Rub with 2 T olive oil, rosemary, pepper and garlic.
• Marinate at least 2 hours at room temperature or 8 hours in the refrigerator.
• In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low.
• Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way.
• Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.
• Remove meat to a carving board, tent with foil.
• If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.
• Carve pork into thin slices and pour sauce over it to serve.

PESCHE ALLA PIEMONTESE: STUFFED PEACHES FROM PIEMONTE

Steps:

• Rinse, halve, and stone the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake at 350 degrees for about 45 minutes. Serve hot or cold, with or without heavy cream.