Wow, la carne è tenera come il burro, la salsa è deliziosa!
ingredienti
Collo di maiale da 3 kg
1 kg di cipolla(i), sbucciata e tritata finemente
500 g di cavolo rosso, tritato finemente
Condimento per gyros da 100 g
100 ml di olio d’oliva
poco sale e pepe
preparazione
Tempo di lavoro circa 45 minuti
Tempo di cottura circa 2 ore
Tempo totale circa 2 ore e 45 minuti
Chiedi al macellaio di tagliare il collo di maiale nel senso della lunghezza come degli involtini e di posizionarli uno sopra l’altro.
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Mescolare il condimento giroscopico con l’olio in una ciotola, condire con sale e pepe per creare una bella marinata liquida.
Adagiare la prima fetta di maiale con il collo verso il basso e spennellare con la marinata solo la parte visibile.
Aggiungete uno strato di cipolle (e, se preferite, un po’ di cavolo rosso) e continuate a stratificare fino ad esaurimento.
Fare un nodo all’inizio dell’arrosto, poi alla fine e poi al centro.
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Le prime 3 legature non sono così strette, altrimenti il ripieno verrà schiacciato. Poi allaccia come al solito, sempre con sentimento.
Cuocere in forno preriscaldato a 180°C calore superiore/inferiore per 1,5 – 2 ore fino ad una temperatura interna di 75°C.
Bagnare ancora e ancora con la salsa. Non allarmatevi, l’arrosto si restringerà molto perché anche le cipolle perderanno acqua.
Al momento di servire, procedete di spago in spago, con la carne tagliata a pezzetti.
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Servire con riso o focaccia, insalata e tzatziki.