Roast with plums is an unusual dish for the Italian cuisine, but very tasty and sometime proposed in the restaurant’s menus. It’s the best alternative to the usual roast with potatoes, and the recipe is very simple to prepare. In fact you need few ingredients to prepare this dish with a sour taste, a savory encounters between fruit and meat. Prunes are that kind of fruit that combine perfectly with meat. The pair with wine is quite easy, because you need choose, of course, a fruity red with berries, better if aged for some year, but not too vintage.
Instructions
- Peel the onion (1) and chop it (2) to leave aside in a small bowl (3).
- Wash the carrot (4) and dry it. Grate it by a vegetable grater (5) and leave aside in a small bowl (6).
- Wash the plums (7). Dry them and cut them in half. Remove the kernels and cut into small and thin wedges (8), to leave in a separate bowl (9).
- In a large pot pour in five tablespoons of extra virgin olive oil (10), and the butter (11). Place the pot on stove over medium heat. Once melted the butter add the meat in it to brown (12).
- Once the meat is browned on one side, turn it (13) and brown all the other sides. Then add the chopped onion (14) and the grated carrot (15), to fry lightly.
- Then add the plums (16), all around the meat. Lower the heat and cover with a lid (17). Cook for about 20 minutes, then pour the white wine (18) to simmer until is reduced. Cover again with the lid and cook for about an hour.
- Then lightly salt (19) the meat, let cook few minutes and then turn off the fire. Place the meat on the cutting board (20) and slice it (21).
- Place again the meat with the plums in a saucepan (22) and put back on the fire for five minutes, to let it more flavored. Be careful to not dry the meat, and then put it on the plates (23). Put a few tablespoons of prunes and sauce on top (24) and serve immediately on table.
Recipe Notes
