Rosto

| Cuisine of Gibraltar

Category: Gibraltarian

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)

Instructions

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.

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