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Arrosto Misto (Mixed Italian Roast)

Published 17/04/2015, updated 20/10/2020 7 Comments

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Arrosto Misto, Mixed Italian Roast

Arrosto Misto, Mixed Italian Roast

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!

There is no hard a and fast rule about what meat to use. It really is up to you, I love using a combination of poultry, game and sausages, to get just the right amount of flavour mix. And because you are mixing a whole lot of different meats, the dish is naturally perfect for a bigger crowd.  Here are some examples of meat that I would use:

  • duck legs
  • chicken drumsticks and thighs
  • partridge
  • pheasant
  • pigeon
  • rabbit
  • quail
  • turkey drumsticks
  • sausages – of whatever variety

The key when making arrosto misto is to have a pan large enough to comfortably hold all the meat in a single layer, with perhaps the slightest amount of overlapping. All those big disposable turkey dishes that appear around Christmas would be perfect.

And speaking of Christmas, when I make this mixed roast at the end of the year when cranberries are in season, I always throw in a couple of handfuls into the mix, just for a bit of seasonal flavour.

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, turkey or sausages.

Something funny happened many years ago when I was making this for a dinner party. 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!

So, I’m giving you the instructions for both.

Arrosto Misto, Mixed Italian Roast

Arrosto Misto, Mixed Italian Roast

What to serve Arrosto Misto with?

That’s pretty easy. Serve the meat with any accompaniments you would usually serve your roasts with, or even break the mould and serve it with some couscous, rice or even pasta (unless you’re Italian, in which case, your mum might frown at you!). So , a side salad, roast potatoes, mashed potatoes, whatever you fancy!

Are you a fan of Arrosto Misto?

If you fancy more Italian recipes, be sure to check out my Italian page for dishes like:

Risotto with Sautéed Partridge and Apples
Risotto with Sautéed Partridge
Baked pesto meatballs
Baked Pesto Meatballs
Alcohol Free Drinks
Bicerin (Turin’s Coffee & Hot Chocolate Drink)
Pesto Risotto with Salmon
Pesto Risotto
Panettone Bread and Butter Pudding
Panettone Pudding

Print
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Arrosto Misto, Mixed Italian Roast

Arrosto Misto (Mixed Roast)


★★★★★

5 from 47 reviews

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours
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Description

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!


Ingredients

Scale
  • 2–3kg (4.4 – 6.6 lb) mixed meat as described above
  • 60ml (1/4 cup) olive oil, plus slight more, if needed
  • 2 medium onions, chopped
  • 8 cloves garlic, left whole
  • 2 carrots, cut into 2.5cm/1″ length
  • 2 celery stalks, cut into about 2.5cm (1″) length
  • 2 eating apples, cored and sliced into 6 pieces each
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 125ml (1/2 cup) white wine
  • 250ml (1 cup) chicken stock
  • 2 handfuls fresh or frozen cranberries, if in season/available

Instructions

  1. Preheat the oven to 200˚C (400˚F).
  2. Heat half the oil in a large ovenproof dish or dutch oven over medium high heat. The dish should be large enough to take your meat in one layer.
  3. Brown all the meat in the pan, for about 10 minutes, to ensure a lovely brown colouring. Do this in batches, as required, and put the meat aside on a plate. You shouldn’t really need more oil, as browning the meat will release fat into the pan, but add more, if necessary.
  4. Next, add the other half of the oil and add all the vegetables, apples and herbs in. Mix thoroughly to coat with the fat from the meat and the oil. Fry for a couple of minutes.
  5. Pour in the wine and stock and bring to a boil.
  6. Now place all your browned meat amongst the vegetables, in a single layer as much as possible.
  7. Scatter the cranberries all over, if using.
  8. On the stove: cook for 1 and a half hours, partially covered, until it’s all cooked, and the sauce has thickened considerably.
  9. Baste halfway through if the meat is looking dry, and if the sauce is reducing too much, just cover completely.

Oven

  1. Place in the oven and roast, uncovered for 1 – 1 1/2 hours by which time, your birds will be nicely brown and the liquid would have thickened to a lovely syrupy glaze. Baste halfway through. 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.
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 6-8

Did you make this recipe?

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Comments

  1. Joan West says

    16/12/2017 at 6:06 pm

    This is simply amazing! I’ve been looking around for something to cook between Christmas and New Year, for a party, but something easy. And this fits the bill perfectly. If I made 2 lots, that should feed the number I have coming. Thank you Azlin!

    Reply
    • Azlin Bloor says

      17/12/2017 at 9:43 am

      Thank you Joan. Have a wonderful Christmas!

      Reply
  2. aldo says

    12/12/2016 at 7:02 am

    Can beef or pork ribs work in this dish?

    Reply
    • Azlin Bloor says

      12/12/2016 at 9:56 am

      Yes, absolutely! The beauty of this recipe is that you can use whatever meat you like. The ribs will only need about 30 – 45 minutes.

      Reply
  3. Cate says

    26/03/2016 at 5:45 am

    Instead of duck and quail could you replace it with Turkey legs as well doubling up on the chicken legs?!

    Reply
    • Azlin Bloor says

      26/03/2016 at 9:24 am

      Hi Cate, you can pretty much do what you like with this, so, yes, absolutely replace the duck and quail as you want. I’m making this tomorrow and plan to make some venison sausages to add to the mix. That’ll be a change!

      Reply

Trackbacks

  1. Ricotta gnocchi - 4-ingredient tender Italian gnocchi - Everyday Delicious says:
    05/09/2019 at 9:11 pm

    […] Italian mixed meat roast […]

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Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
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