Aristo di Maiale with Crosta al Formaggio

Ingredients for 6 servings:

• 1.2 kg pork neck
• 4 garlic cloves
• salt and pepper
• ½ cup olive oil
• 1 tbsp oregano
• 1 tbsp sage
• 1 tbsp basil
• ½ lemon(s), zest
• 4 cl brandy
• some fat for frying
• ¼ liter red wine
• ½ bunch parsley
• ½ bunch chives
• 2 tomatoes, peeled, pitted, diced
• 200 g cheese (Bel Paese), grated

Instructions

Working time approx. 20 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 20 minutes

Pork neck with cheese crust

Cut the garlic cloves into small sticks and stud the meat with them. Season with salt and pepper. Mix the oil with the herbs, lemon zest, and brandy and pour over the meat. Marinate for at least 12 hours, turning frequently. Then heat the fat in a roasting pan and brown the meat. Cook in an oven preheated to 200°C for about 60 minutes, deglazing frequently with a little red wine. Mix the sorted, washed, and finely chopped herbs, diced tomatoes, and cheese. Spread this mixture over the roast and bake for another 10 minutes. Slice and serve.