recipe comes from Valentina
Harris.Valentina is an authority on Italian
food and food culture and a respected member of
the International Association of Culinary Professionals.
In 1984, Valentina published Perfect Pasta and
has since gone on to publish many more books on
of Valentina's ambitions is "to return home to
Tuscany semi-permanently with my sons to run Villa
Valentina, the ultimate Italian Cookery School
and centre of excellence, where I will celebrate
the food, wines and other related aspects of Italy".
recipe has been supplied by Celebrity Chefs UK,
through which Valentina can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
Valentina Harris, a mouthwatering recipe for succulent
roast pork studded with rosemary and garlic.
tbsp rosemary leaves, chopped
6 large garlic cloves, finely chopped
1.5kg pork loin, boned
2 - 3 tbsp olive oil
salt and freshly ground black pepper
the joint should be cooked slowly on a spit, if
your oven has one. The meat is usually served
cold, but you may eat it hot if you so wish.
the oven to 170°C / gas 3.
the rosemary and garlic in a small bowl. Season
with salt and a generous amount of black pepper.
the meat out flat and make lots of deep holes
in the flesh, using a skewer. Push the rosemary
mixture into the holes.
up the meat and tie it securely with string.
Rub it all over with oil, then season with salt
in a roasting pan and roast in the preheated
oven for about 2 hours, basting every 15 minutes
or so, and turning the meat each time you baste.