L’arrosto

Roast in the Oven

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

A more sophisticated method of doing L’arrosto, which is reserved for special occasions, or offered to foreign visitors as being, perhaps, less primitive and more refined, is the cooking of sucking pigs, or other young animals, in the oven, seasoning them highly with salt and pepper, and with a goodly amount of parsley, sweet basil, and myrtle, which give the meat a most delicious flavour.