Arista with Pears, Walnuts, and Pecorino
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork Roast (Arista) | 800g |
| Williams Pears | 5 |
| Pecorino Toscano Cheese | 100g |
| Sweet Bacon (Pancetta) | 200g |
| Walnut Halves (Gherigli di Noci) | 50g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | to taste |
| Butter | to taste |
| Fresh Rosemary | 1 sprig |
| Garlic Clove | 1 |
| Acacia Honey | 1 tablespoon |
Instructions
To prepare Arista with Pears, Walnuts, and Pecorino, begin with the pork roast (Arista). Place the piece of pork on a cutting board and rub it generously with salt and black pepper.
Next, take one of the pears and cut it in half. Using a mandoline slicer, thinly slice the pear to create delicate slices. Set aside.
Grate the Pecorino Toscano into shavings, and roughly chop the walnut halves (gherigli di noci) into small pieces. In a non-stick skillet, add the walnut pieces and toast them for a few minutes, stirring continuously to prevent burning. This will bring out the nutty flavor.
Once everything is prepped, move to the next step. Lay out the sweet pancetta on the cutting board, and sprinkle half of the grated Pecorino and half of the toasted walnut pieces on top. Place the piece of pork in the center and wrap it tightly with the pancetta, ensuring the meat is fully covered.
Layer the thin pear slices over the wrapped pork and tie everything securely with kitchen twine to keep it in place.
Now, move to the stove. Heat a little extra virgin olive oil in a large casserole dish. Place the wrapped pork roast into the pan and allow it to brown on all sides. Use a wooden spoon or tongs to turn the roast until it is sealed and golden on every side.
Once the meat is sealed, transfer the roast to a grill rack set inside a baking tray. Place it in the oven, preheated to 220°C (430°F) on the fan setting. Roast for 15 minutes, then reduce the temperature to 180°C (350°F) and cook for an additional 10-12 minutes, or until the meat is cooked through. Once done, cover the pork with a piece of aluminum foil and let it rest for 5 minutes to keep the juices locked in.
While the pork is resting, take the remaining four pears and cut them in half. Combine these pear halves with the half pear that was set aside earlier. In a separate pan, melt a small knob of butter. Add the garlic and rosemary sprig, letting them infuse the oil and butter.
Once the garlic and rosemary have softened and released their fragrance, add the pear halves to the pan. Sauté them gently, cooking for just a few minutes until they begin to soften. Then, raise the heat and add the acacia honey to caramelize the pears, letting them brown slightly.
Once the pears are nicely caramelized, remove them from the pan and set aside to serve.
Now, it’s time to serve. Slice the rested pork roast into thick slices and arrange on plates. Top the meat with the caramelized pears, remaining toasted walnut pieces, and the remaining grated Pecorino. Drizzle some of the pear cooking juices over the top for added flavor.
Your Arista with Pears, Walnuts, and Pecorino is now ready to be enjoyed. Serve this dish with a side of your favorite vegetables or a simple salad to make the meal complete. Buon appetito!
Nutritional Information (approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 40g |
| Carbohydrates | 15g |
| Fats | 35g |
| Fiber | 3g |
| Sodium | 800mg |
| Sugar | 12g |
(Note: Nutritional values are based on standard serving sizes and may vary depending on ingredients used.)
