Some dishes are not just flavors, but memories and celebrations. One of them is Rosto, the signature dish of Naxos that smells like family, feast, and summer.
Its name comes from the Italian word arrosto, meaning “roast.” For the people of Naxos, though, Rosto is much more than a recipe: it is tender pork, slow-cooked with garlic and wine, taking the spotlight at the center of the table and bringing everyone together.
In the villages of Naxos, Rosto always had a place in life’s happiest moments: weddings, baptisms, Sunday gatherings, and especially the great August 15th feast of the Virgin Mary, celebrated with music, dance, and good food.
Its secret lies in simplicity and patience: quality pork, garlic, red wine, and fragrant herbs that give the dish its rich flavor.
A dish carrying the soul of the island, hospitality, and the joy of sharing now comes into your kitchen.
Follow this recipe for Naxos Rosto, step by step, and fill your home with the aromas and warmth of Cycladic tradition.
Ingredients
- 1 kg pork (leg or shoulder), whole piece
- 5 potatoes
- 3 ripe tomatoes, blended
- 1 tbsp tomato paste, diluted in water
- 4 garlic cloves, peeled
- 1/2 cup olive oil
- 1/2 cup sunflower oil
- 1 glass red wine
- 1 tsp sugar
- 1 tsp oregano
- 1 tsp thyme
- Salt
- Pepper
Instructions
Preparing the meat
- Make small cuts in the pork and insert the garlic cloves.
- In a deep pot, heat the olive oil over medium heat and sear the pork on all sides until it forms a nice crust.
Sauce and cooking
- Once browned, deglaze with the red wine.
- When the alcohol evaporates, add the blended tomatoes, diluted tomato paste, salt, pepper, and sugar.
- Add enough water to cover the meat.
- Lower the heat and simmer for about 1 hour, until tender.
Potatoes and final stage
- Peel and slice the potatoes thickly. Lightly sauté them in sunflower oil for a few minutes (not frying, just to get some color).
- Once the meat is cooked, remove it, slice it, and return it to the sauce.
- Add the oregano, thyme, and the sautéed potatoes.
- Simmer for another 30 minutes until the potatoes are fully cooked and the sauce thickens.
Tips for success
- Let the Rosto rest for 15 minutes before serving so the flavors can meld beautifully.
- Best enjoyed with fresh rustic bread to soak up the rich sauce.
Serving suggestion
Serve Naxos Rosto hot, in the center of the table. This is a dish meant to be shared, with generous portions and aromas that fill the kitchen. A traditional recipe that keeps alive the flavors and memories of the Cyclades.
Nutrition (per serving, serves 6)
Calories: ~520 kcal
Protein: 32 g
Carbohydrates: 28 g
Fat: 30 g
Saturated Fat: 8 g
Fiber: 3 g
Sodium: 420 mg
CookTheGreekWay 