teenagers cooking class in Tuscany and "arista" (pork) recipe and video!

Teenagers cooking class yes! Kids are going to prepare a special dinner for their parents.

We go throughout Tuscany for Private Cooking Classes and Dinners with our Company: Cuoche in Vacanza (Cooks on holiday).

These times we went to Massarosa and Montespertoli.

So: many people at the table, enjoining the fruit of their sons’ labour.

The Locations

The first Villa where we run teenagers cooking class was near the “city of wine”: Montespertoli.

It’s one of our most frequented destinations this year.

The name is “Casa Tara” and we worked very well over there because of the large kitchen and dining room where we could serve at the table.

The second Villa was fantastic… and let me say a fantastic one… near the village of Massarosa : “Al Valentino”. You can enjoy your outdoor meals on the comfortably furnished verandas.

People

Our students came from the USA and SCOTLAND. I couldn’t imagine they worked so hard, better than many adults.

I and my assistant chatted with girls and boys about various recipes, fresh ingredients in season, and different kinds of meat here in Tuscany.

Everyone was guided by enthusiasm and passion and I’m so proud of them and the work that they made. Sometimes, while making fresh pasta, for example, there was a deep silence in the kitchen…that’s why they were really concentrated.

They wanted to make a good impression with their parents!

The Main Course: Tuscan Arista with Garlic, Rosemary and Milk Sauce

Here’s the perfect Tuscan dish for teenagers cooking class.

It’s anyway a successful dish loved by everyone likes the Tuscan cuisine and the tasteful pork meat in general.

That’s why the pictures come from various courses and cooking experiences during this year of cooking classes and private dinners in Tuscany.

Arista is the best cut from the pork (the meaning in ancient Greek is precise “the best”)…you know the word “aristocracy” for example.

What we’re going to make is an old Tuscan recipe that my granny taught me when I left my birth town for going to the University in Pisa. I can’t forget her words:

“Let’s prepare Arista right now my dear, I’d like to teach you the recipe. So that you can cook it when you’re in Pisa and will invite your friends for dinner!

I know you’ll be thinking of me, honey”.

The Story of Arista dates back to 1432 when during the Council of Florence was served this Tuscan meat dish. The Greek patriarchs were so excited about that they shouted: “Aristà, Aristà! (meaning: excellent)”. From that moment this is the name of Pork Loin Tuscan Style.

Anyway, the recipe that I’m gonna write for you is a bit different from others here in Tuscany, it’s my granny’s one and I loved teaching how making the characteristic “garlic and rosemary milk sauce” during our teenagers cooking class. It’s a perfect way to maintain tender meat.

We obviously run cooking classes for all ages, not only teenagers cooking class and there’s one curiosity in common at all ages: to know the…

Tips and tricks to make perfect Arista

arista (pork loin) that you’re going to buy should not be completely lean but have some fat and brown streaks, indicating the tastiest and close to the bone meat. If you buy a completely lean one, you can be sure that you’ll obtain a very dry and hard-to-eat the dish.
weigh the meat and count about 3 minutes for each 100gr (3 oz) of meat. For example you’ll cook 1 kg (2 pounds) of meat for about 30 minutes. After this time you’ll cut the meat into slices; if you see that it’s still with some point of blood, you have to reheat it for a bit. If instead, the cooking is perfect (light-pink, not dry), set your slices in a tray and just cover them with the hot milk sauce before serving.

Arista (pork) with Rosemary, Garlic, and Milk Sauce (Florentine Style)

Recipe by Erika Elia (CuocheinVacanza.com)

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 4

Ingredients

2 pounds 1 kg arista (pork loin)
5 rosemary sprigs
2 garlic cloves
2 tbsp; 80 gr unsalted butter
to taste extra virgin oil
2 cups; 1/2 l. whole milk
to taste salt
3 tbsp all-purpose (no yeast) flour

Instructions

Remove all the rosemary leaves from the woody stems.
Chop the rosemary leaves with the garlic over a board, using a large knife.
Melt the butter in a small pot and
sprinkle all the sides of the meat with butter
Press the meat over the board with chopped rosemary and garlic and cover all the sides
pour the remaining melted butter in a casserole with 2 tbsp of oil and heat
put the meat in the pot and let it golden all the sides
pour the milk in the pot and salt
cover with a lid and let it cook 30 minutes (flipping 2 times)
Taste the milk if salted enough remove the meat from the pot and keep it warm in aluminum foil
Pour the tbsps of flour (help you with the strainer) into the casserole and start whisking with a hand whip to be sure there are not lumps. After 3 minutes while is boiling it should be creamy, if necessary add 1 more tbsp of flour.
Cut the meat into slices of about 0,200 inches; 0,5 cm (not so thin) and place over a serving tray.
You can serve the meat hot or warm…even cold, but when you’re pouring the milk sauce, it has to be hot, over the meat
Serve immediately and enjoy!