Easy make italian meatloaf




The Tuscan-style roast beef (arista di maiale alla fiorentina) has a crazy charm. Disarmingly simple, it has one of those scents that bring me straight back to Italy, under its olive trees, the scent of the countryside, the green and round hills and those warm days outside (in autumn or in spring) where everything seems so soft.
The thing is, this roast that takes you roughly 10 minutes to prepare is coated with a trinomial I love: garlic, rosemary and of course olive oil. Items that everyone had in their 'garden'. Not only does it perfume the kitchen but in addition it gives the meat a real plus that reminds me a little of the porchetta (for those who know).
This is an ancestral recipe that was prepared especially in the countryside.
Easy recipe for roast beef (with garlic and rosemary) the typical Tuscan arista di maiale


* Ingredients:

☞ 1.4 or 1.5 kg beef (in the fillet) at room temperature and not barded
☞ 2 garlic cloves
☞ 2 sprigs of fresh rosemary
☞ 6 tbsp extra virgin olive oil
☞ salt
☞ pepper

* Preparation:

1 - Preheat the oven to 180 ° C. Chop the rosemary and mini dice the garlic. With the blade of a knife, cut two thin slits on one side of the meat of the roast and thread a little garlic and rosemary. Do the same on the other side.
2 - Brush the surface of the meat with the garlic-rosemary mixture, adding a little salt and black pepper.
3 - Place the meat in a container of the same dimensions, pour the oil on top and bake for 1h10-1h20 (depending on the oven, the meat and taking care to baste it every 20 minutes). The roast is ready when, by spiking it, the juice is golden (around 80-90 ° C if you have a thermometer). The top should be colored and there should be good juice (two-tone due to the presence of oil).
4 - Brush again, take out and let stand for at least 10 minutes before cutting into thin slices and serving with its juice. Meat cuts better when cooled. ENJOY !!