145
TURKEY
(Tacchino)
The turkey has been imported to Europe from America, but it is nevertheless a well known dish in Italian families, although not enjoying the popularity that it has on this side of the ocean. When roasted it is generally larded moderately with little pieces of garlic and bay-leaf or rosemary and seasoned with a hash of corned beef or bacon, a little butter, salt and pepper, tomato sauce or tomato paste diluted in water. The breast, flattened until it is about half an inch thick and seasoned generously some hours before cooking with oil, salt and pepper, is excellent broiled on the grill.
146
LOIN OF PORK ROASTED
(Lombo di maiale arrosto)
The loin of pork, cut in little pieces forms an excellent roast at the spit. The pieces of pork are to be divided by little pieces of toast and greased with oil.
If the pork is to be baked, choose that piece of the loin that has its ribs and that may weigh six or eight pounds. Lard it with garlic, rosemary or bay leaf and a few cloves, but moderately, and season with salt and pepper.
This roast is very popular in Italy, where they call it arista.