Fresh rosemary seasons Tuscan arista, accompanying garlic and pork loin in the regional roasting recipe.
In Tuscan cooking, rosemary appears on both sides of the sweet and savory divide.
Visit Tuscany pairs chopped fresh rosemary with garlic in arista. Its castagnaccio recipe sets the herb on a chestnut-flour batter with pine nuts and walnuts before baking. These two preparations give the same herb quite different company.
For arista, the published method mixes rosemary with garlic, salt and pepper, then rubs the mixture onto pork loin. For castagnaccio, the rosemary is added over the batter after the remaining nuts, followed by a drizzle of olive oil. Follow the preparation of the dish you are making.
For Visit Tuscany’s arista, mix chopped fresh rosemary with garlic, salt and pepper to season pork loin before roasting it with olive oil and white wine. Keep this herb choice tied to that preparation when comparing other pork roasts.
Follow the version’s herb form and quantity; fresh and dried herbs are not automatically equal by weight.
For Visit Tuscany’s arista, choose fresh, chopped rosemary; for its castagnaccio, use a sprig. Choose the fresh form when following these recipes and prepare it as each method directs.
Yes. Visit Tuscany’s castagnaccio recipe adds it to a chestnut-flour cake with nuts and raisins.
It is chopped and mixed with garlic, salt and pepper before rubbing the pork loin.
In the published method it goes on top after the batter and remaining nuts, before the final olive oil and baking.
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