We continue our Cooking Italy tour of Bologne with this recipe, which is pure alchemy! Brown a pork loin in a few tablespoons butter and oil. Add milk, salt and pepper. Allow to simmer for several hours, adding milk at intervals. You will be rewarded with perfection! The meat is incredibly tender – think pulled pork tender – and the reduced milk produces a fascinating, golden, caramelized sauce. It’s simply amazing – no spices, no herbs, yet the result is tender and very flavorful.
Cooking Italy is a terrific group of ladies who have gathered to make several recipes each month from Marcella Hazan’s Essentials of Classic Italian Cooking. I highly recommend you buy the book, as Ms. Hazan shares detailed instruction which is invaluable. If you would like to take a peek at the recipe now, our group leader, Angela, has the recipe and group blog roll posted here.