Has anyone tried to make Arista as described in Bill Buford's Heat? I don't want to make the version more commonly known as Arista, but rather the way he describes the Tuscan butcher shop making it. Here's a little excerpt:
"Dario used half the pig, the torso, which was boned and rolled up with an extravagance of herbs—garlic, thyme, fennel pollen, pepper, rosemary, and double-ground sea salt—and then cooked it in a hot oven for four hours until it emerged as a noisy sizzling racket, the fat rendered and popping, trailing a black acrid cloud of smoke, a glistening and rather beautiful thing. When sliced, you got the carré, tasting like a tender steak, the bacony stomach, and everything in between."
I am not sure which way to roll it up. Also he says elsewhere that he scores the skin on the outside. So you should actually leave on the skin? Anyone have any idea?
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