Arista is the Tuscan name for pork roast.
According to the legend the name arista derives from an ecumenical council held in Florence in 1430 to attempt to settle the differences between the Greek and Roman Churches, during which it was served roast pork loin seasoned with rosemary, salt, and pepper. The Greeks all began to shout, "Arista, arista! (good, good!)" and the name stuck.
Prep Time: 30 minutes /Cook Time: 1 hour
1 1/2 pounds (675 g) boned pork loin
2 cloves of garlic, slivered and the pieces rolled in salt and pepper
Several thin strips of lemon
3/4 pint (375 ml) whole milk, heated to boiling
2 tablespoons olive oil
Salt & pepper
1. Begin by cutting several slits across the grain into the pork, and placing pieces of garlic and strips of lemon into each hole.
2. Tie the meat so it will hold its shape and dust it with salt and pepper. Heat the oil in a pot and brown the meat on all sides, then pour the hot milk over it.
3. Reduce the heat to a just a little bit, and continue cooking leaving the pot uncovered until the pork is done (1 to 1 1/2 hours), turning it occasionally and scraping the bottom of the pot to keep the curds that form as a result of the interaction between lemon and milk from sticking down.
4. By the time the pork is done almost all the liquid should have evaporated; at be careful not to burn the meat in the bottom
5. When the arista is cooked let it sit for a few minutes, remove the string, slice it finely and serve, with a tossed salad or spinaci rifatti.
Wine suggestion with this dish : Dolcetto or a Valpolicella Classico.