Arrosto misto

Mixed roast

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Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This is a typical dish served for an occasion such as Christmas. You will probably need two oven dishes that will fit into your oven simultaneously, to accommodate all the meats and potatoes. The end result is a beautiful heaped platter of roast meats with potatoes and herbs.

Ingredients

  • about 4 tablespoons aromatic salt
  • 1 chicken, about 1.5 kg (3 lb 5 oz), cleaned and insides removed
  • 1 kg (2 lb 4 oz) piece of pork loin
  • 1 guinea fowl, about 1.5kg (3 lb 5 oz), cleaned and insides removed
  • 1 rabbit, about 1.4 kg (3 lb 2 oz), cleaned and insides removed
  • 125 ml (½ cup) of olive oil
  • 500 ml (2 cups) white wine
  • 2 kg (4 lb 8 oz) potatoes, washed, peeled and cut into chunks
  • 10 Italian sausages

    Method

    Preheat the oven to 200°C (400°F/Gas 6). Put the chicken and pork loin into one oven dish and the guinea fowl and rabbit into another. Drizzle the olive oil over the meats and scatter the aromatic salt onto the outside of the pork and lightly into the inner cavities and outsides of the chicken, guinea fowl and rabbit.

    Put both oven dishes into the oven and brown the meats, turning them over. It should take 10-15 minutes on each side. Add 250 ml (1 cup) of wine to each dish and divide the potatoes and sausages between the dishes. Mix with a wooden spoon to coat the potatoes with the pan oil. Roast for another 1¼ hours or so, turning over to brown evenly. Check to see if the meats are done. The juices from the thickest part of the chicken should run clear when pierced with a skewer. All the meats should have a crisp, golden exterior and be well cooked throughout. The potatoes should also be golden and crispy. If one or more of the meats cook before the others, remove from the oven and transfer to a plate while you continue cooking. Remove the trays from the oven.

    When the meats have cooled slightly, cut the pork into slices. Cut up the rabbit, chicken and guinea fowl into small serving portions with a pair of poultry shears. Sprinkle potatoes with salt, if necessary. Pile all the meats up with the potatoes onto a serving platter, drizzle with some of the pan juices and serve immediately.

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