PROCEDURE

Let the arista marinate with Taranta. It is great for marinating because it is spiced with four different types of pepper.
Lay the meat on a baking tray with carrot, celery, onion, laurel, rosemary, and some Taranta. Let everything marinate for an entire night. Then, make the meat drain for 30-40 minutes.
After the time necessary, open the meat like a book and stuff it with mortadella, spicy Provola cheese, capers, parsley and fresh milled pepper. Close the meat and tie it off with food string.

In a baking tray with oil on it, let the meat brown from all sides. This procedure allows us to retain all the meat’s juices. Then, transfer it into a bigger baking tray and add oil, onion, carrot, celery, laurel, rosemary, salt, pepper and our beer (not necessarily the one you used for marinating). Bake for 3 hours at 140° C (284° F);

Every now and then, flip the arista by using two carving forks. If the cooking juices evaporates, add a few ladles of hot water. After spending 3 hours, serve your stuffed and marinated arista made with Taranta beer.

Tips for serving:

*As soon as the meat is ready, take it off the oven and let it rest on a platter for 15 minutes covered with aluminum.
*Lay the meat on an oven dish with a side of baked potatoes. Cutting it in front of your guests could be a good way to make it a good convivial dish.
*Make of the cooking liquid a demi-glace.