What’s better than a roast? A mixed roast!
Arrosto Misto means mixed roast in Italian, and there is something quite extravagant about having a variety of roast meats all at the same time!
I have always preferred mixed roasts to regular, sometimes, the meat is filled with a simple sausage stuffing and roasted along with the potatoes in the same tin, for an even more lavish meal, at other times, just kept simple as it is with a side of potatoes parmentier or gratin.
The meat you use is really up to you and I love using a combination of poultry, game and sausages, to get just the right amount of flavour levels. Rabbit is always good too but not easily available where I am. When you think about it, the mixed roast principle can be taken further with arrosto misto di pesce (fish), arrosto misto di carne (meat) and of course, mixed roast vegetables are no strangers on the table. So use what you like eating, in other words, if you don’t fancy the quail, substitute it with more chicken or even turkey.
Something funny happened the last time I made arrosto misto, a few weeks back. After an hour in the oven, I realised that my oven wasn’t working! So, as a classic example of necessity being the mother of invention, I ended up making Mixed Pot Roast – on the stove!
I’ve given the instructions for both.
Use gluten free sausages.
- About 1kg of meat, I used:
- 2 quails
- 2 duck legs
- 2 chicken drumsticks
- 2 sausages, cut in half
- 60ml/quarter cup olive oil
- 2 medium onions, quartered
- 4 cloves garlic
- 2 carrots, cut into 2.5cm/1" length
- 2 celery stalks, cut into about 2.5cm/1" length
- 2 sprigs rosemary
- 2 bay leaves
- 100ml white wine
- 250ml/1 cup chicken stock
- Preheat the oven to 200˚C/390˚F.
- Heat a large ovenproof dish or dutch oven over medium high heat. The dish should be large enough to take your meat in one layer.
- Brown all the meat in the pan, for about 10 minutes, to ensure a lovely brown colouring.
- Next add all the vegetable and mix thoroughly to coat the vegetables with the fat from the meat.
- Pour in the wine and stock and bring to boil.
- On the stove: cover and cook for 1 and a half hours, partially covered.
- Oven: Place in the oven and roast, uncovered for 1 - 1 and a half hours by which time, your birds will be nicely brown and the liquid would have thickened to a lovely syrupy glaze. When the meat is pulling away from the duck bone, the whole lot is done.
- If you think the meat is browning too much, cover the pan for half the cooking time.