Try this Arrosto Con Quaglio ( Pork Roast with Cream ) recipe, or contribute your own.
Suggest a better description1. Select a roast and have the butcher crack it through the bone. This is where the butcher makes several slices through the roast partially cracking the bone with each slice. This makes carving and stuffing the roast very easy. Trim away some of the fat and tie the roast tightly with string.
2. Rub salt into the roast.
3. Cut the garlic into slivers. Make cuts into the roast with a sharp paring knife and stick the slivers of garlic into the holes. You can also stuff the cracks with garlic if you wish.
3. Sprinkle and pack fennel seeds all over the roast.
4. Place two tablespoons of olive oil in the bottom of the roasting pan and cook the roast at 350 degrees for 2 1/2 hours or until the internal temperature of the roast reaches 170 degrees.
5. About 10 minutes before the roast is done, slowly pour 1 cup of heavy cream over the roast. After the cream has run down and coated the sides of the roast, mix the pan juices and continue basting the roast until done. The gravy can be served directly from pan.
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 6 | ||
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Calories: 770 | ||
Calories from Fat: 422 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.9g | 62 % | |
Saturated Fat 19.4g | 97 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 288.5mg | 89 % | |
Sodium 216.6mg | 7 % | |
Potassium 1413mg | 37 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.2g | ||
Protein 79.6g | 114 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 770
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