Cookbook:Rosto

| Cuisine of Gibraltar

Rosto is a dish is of Italian origin, and provides for two complete courses cooked in one pot without the need for an oven. Originally the pasta was served as a first course with the tomato sauce over it. This was followed by the sliced meat, usually a cheaper cut of pork instead of loin and a small piece at that, with the potatoes, carrots and mushrooms.

It is still extremely popular although many people nowadays also cook it with chicken thighs or even a piece of beef instead of the traditional pork.

Ingredients

 * 1 kg pork loin
 * 2 carrots
 * 4 potatoes, cut in quarters
 * 1 onion, chopped
 * ½ kg penne or macaroni pasta
 * ¼ kg mushrooms
 * ½ kg fresh tomatoes
 * 1 tin ‘tomate triturado’ (tomato paste, or three peeled, de-seeded and puréed tomatoes)
 * Salt
 * Pepper
 * 1 garlic clove
 * Olive oil (for frying)
 * White wine
 * Sugar to taste
 * Grated cheese (Edam or Parmesan)

Procedure

 * 1) Fry crushed garlic clove and chopped onions until soft.
 * 2) Add tomatoes; fry for 5 minutes, then add pork loin and brown until sealed.
 * 3) Add tin of tomate triturado and a dash of white wine.
 * 4) Add potatoes and carrots, then cook until meat, potatoes and carrots are done.
 * 5) Add the mushrooms about 10 minutes before the end.
 * 6) Add salt, pepper and sugar to taste.
 * 7) Boil the macaroni until al dente.
 * 8) Remove the meat from the stew and slice.
 * 9) Serve meat, potatoes and pasta on same plate, pouring sauce over pasta and topping with grated cheese.