- 600 g pork loin
- 50 g of butter
- Two spoons of brandy
- 300 g of Fontina or Fontìfette cheese
- salt and pepper
- laurel and rosemary
How to make Arrosto farcito. – Stuffed Roast.
Tie the meat and brown it in butter, season with salt and pepper, add bay leaf and rosemary, bathe with brandy, let it evaporate, add water from time to time. When the roast is cooked, untie it, cut it into slices without reaching the bottom, and between each piece, insert slices of Fontina or, even better, Fontìfette. Bind with string and put in a hot oven until the cheese has melted.
Accompany with new potatoes browned in the same sauce.
Regional Recipe frrom Aosta Valley