Ingredients with Measurements:
- 1 lb Grasso d'Alpe
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the Grasso d'Alpe and pat dry with paper towels.
3. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper.
4. Rub the garlic and rosemary mixture all over the Grasso d'Alpe, making sure to coat it evenly.
5. Place the Grasso d'Alpe in a baking dish and cover with aluminum foil.
6. Roast in the preheated oven for 30 minutes.
7. Remove the aluminum foil and continue roasting for another 15-20 minutes, or until the Grasso d'Alpe is golden brown and crispy on the outside.
8. Let the Grasso d'Alpe rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 25g
- Carbohydrates: 0g
- Protein: 20g
Substitutions for ingredients:
- Grasso d'Alpe can be substituted with any other type of fatty meat, such as pork belly or duck breast.
- Fresh rosemary can be substituted with dried rosemary.
Variations:
- Add sliced onions and potatoes to the baking dish for a complete meal.
- Substitute the garlic and rosemary mixture with a spice rub of your choice.
Tips and tricks:
- Make sure to pat the Grasso d'Alpe dry before applying the garlic and rosemary mixture to ensure it sticks.
- Letting the Grasso d'Alpe rest before slicing allows the juices to redistribute, resulting in a juicier meat.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Grasso d'Alpe in a baking dish and cover with aluminum foil. Heat in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the sliced Grasso d'Alpe on a platter with a sprig of fresh rosemary for garnish.
Garnishes:
- Fresh rosemary sprigs
Pairings:
- This dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
Troubleshooting advice:
- If the Grasso d'Alpe is not crispy enough, remove the aluminum foil earlier and continue roasting until desired crispiness is achieved.
Food safety advice:
- Make sure to cook the Grasso d'Alpe to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Grasso d'Alpe is a type of cured meat from the Italian Alps.
Flavor profiles:
- The Grasso d'Alpe is rich and fatty, with a crispy exterior and a savory garlic and rosemary flavor.
Serving suggestions:
- Serve the Grasso d'Alpe with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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Region: Italian