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    Stuffed Arista

    Chef Alessandro

    Choose a greasy piece of meat. This can help you to keep the meat juicy during the cooking phase.

    Suggested beer pairing:
    This tasty dish is great to enjoy with our craft beer Taranta.

    PROCEDURE

    Let the arista marinate with Taranta. It is great for marinating because it is spiced with four different types of pepper.
    Lay the meat on a baking tray with carrot, celery, onion, laurel, rosemary, and some Taranta. Let everything marinate for an entire night. Then, make the meat drain for 30-40 minutes.
    After the time necessary, open the meat like a book and stuff it with mortadella, spicy Provola cheese, capers, parsley and fresh milled pepper. Close the meat and tie it off with food string.

    In a baking tray with oil on it, let the meat brown from all sides. This procedure allows us to retain all the meat’s juices. Then, transfer it into a bigger baking tray and add oil, onion, carrot, celery, laurel, rosemary, salt, pepper and our beer (not necessarily the one you used for marinating). Bake for 3 hours at 140° C (284° F);

    Every now and then, flip the arista by using two carving forks. If the cooking juices evaporates, add a few ladles of hot water. After spending 3 hours, serve your stuffed and marinated arista made with Taranta beer.

    Tips for serving:

    *As soon as the meat is ready, take it off the oven and let it rest on a platter for 15 minutes covered with aluminum.
    *Lay the meat on an oven dish with a side of baked potatoes. Cutting it in front of your guests could be a good way to make it a good convivial dish.
    *Make of the cooking liquid a demi-glace.

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