"Arrosto morto coll'odore dell'aglio e del ramerino" di P. Artusi

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Some time ago Gourmet from Un tocco di zenzero invited everyone to participate to the Artusi meme, which consists of choosing one of the 790 recipes that Pellegrino Artusi wrote in his book “The Science of Cooking and the Art of Eating Well” from 1891 and reproduce it… maybe re-interpret it a bit. I thought the initiative was very interesting and decided immediately to be part of it.
This book is very special… it is written in Italian but the Italian language used at that time, which was a bit different… every recipe comes together with a funny anecdote described by the author and he almost never gives the exact amounts of each ingredient to use but he leaves the reader free to try the recipes and re-interpret them to his/her taste.
Here you can find the summary of this MEME and the recipes collected: Artusi meme: le ricette

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Info&Research: PELLEGRINO ARTUSI.
Pellegrino Artusi (born in Forlimpopoli, a town near Forlì, 1820 – died in Florence, 1911) is the author of the famous Italian cookbook La scienza in cucina e l'arte di mangiar bene (The Science of Cooking and the Art of Eating Well).
Artusi made his fortune as a silk merchant, but after retiring devoted himself to fine dining. In 1891, at age 71, he completed his famous cookbook, but couldn't find a publisher. So he used his own money to self-publish, selling a thousand copies of the first edition in four years. Soon, however, the cookbook caught on, and before Artusi died in 1911, more than 50000 copies had been sold. Filled with amusing anecdotes as well as recipes, the book is a perennial best seller in Italy, and has been translated in Spanish, Dutch, German and English.
Writing only two decades after the unification of Italy, Artusi was the first to include recipes from all the different regions of Italy in a single cookbook. He is often credited with establishing a truly national Italian cuisine for the first time. You can read more about it on this link: Pellegrino Artusi

ROAST VEAL WITH GARLIC AND ROSEMARY FLAVOR
(for 2 people)
Ingredients: 1 small piece of veal for roast (for 2 people), 1 garlic clove, 2 small rosemary branches, meat broth, extra-virgin olive oil, salt, pepper, 10 carrots.

Put one garlic clove and the rosemary branches in a pot with some extra-virgin olive oil. Put the roast meat, add pepper, cover with the pot lid and cook for about 10 minutes at medium heat stirring once or twice. Clean and wash the carrots and cut then in thin slices. Put them in the pot with the meat, add some meat broth and salt, cover with the pot lid and cook at low heat for about 90 minutes, stir once in a while. Now you can take the pot lid away and cook for another 30 minutes to let the liquid absorb and form a thicker juice. At this point the meat is ready to be served together with the carrots and some of the meat juice.

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------------------------ VERSIONE ITALIANA ---------------------

527. ARROSTO MORTO COLL’ODORE DELL’AGLIO E DEL RAMERINO
Se, piacendovi questi odori, non amate che tornino a gola, non fate come coloro che steccano un pollo, un pezzo di filetto o altra carne qualunque con pezzi d'aglio e ramerino; ma regolandovi, quanto alla cucinatura, come nel caso precedente, gettate nella cazzaruola uno spicchio di aglio intero e due ciocche di ramerino. Quando mandate l'arrosto in tavola passate il suo sugo ristretto senza spremerlo e contornate, se credete, il pezzo della carne con patate, od erbaggi rifatti a parte. In questo caso, piacendovi, potete anche aggraziare la carne con pochissimo sugo di pomodoro o conserva.

Autore: Pellegrino Artusi.