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Thread: Pork roast braised in milk

  1. #1
    Victor Sack Guest

    Default Pork roast braised in milk

    This is what was for dinner.

    A certain type of pot roast, pork braised with milk, is popular in some
    Italian regions, such as Veneto, Emilia and Toscana and should be better
    known elswewhere, too, as far as I am concerned.

    Here's a recipe based on the one from _Cucina Italiana_, published by
    Accademia Italiana della Cucina (German edition).

    Victor

    Maiale al Latte

    1 kg (2.2 pounds) loin of pork
    50 g (1.76 oz) butter
    1 l (1 quart) milk
    1 l (1 quart) white wine
    a few sage leaves
    1 rosemary twig
    salt
    freshly ground pepper

    Put the meat in a bowl, pour in the white wine and let marinate for two
    days. Take the meat out, pat dry carefully and tie up securely, so that
    it preserves its form. Fry in butter, add salt and pepper to taste.
    Pour in the milk, add the sage and the rosemary, and braise very slowly
    over low heat. When the meat is almost tender, increase the heat and
    let the milk thicken. Cut the meat in not too thin slices and arrange
    on a pre-warmed dish. Pour the strained sauce over the meat and serve
    hot with mashed potatoes.

  2. #2
    Chemo the Clown Guest

    Default Re: Pork roast braised in milk

    On Oct 20, 2:42*pm, azaze...@koroviev.de (Victor Sack) wrote:
    > This is what was for dinner.
    >
    > A certain type of pot roast, pork braised with milk, is popular in some
    > Italian regions, such as Veneto, Emilia and Toscana and should be better
    > known elswewhere, too, as far as I am concerned.
    >
    > Here's a recipe based on the one from _Cucina Italiana_, published by
    > Accademia Italiana della Cucina (German edition).
    >
    > Victor
    >
    > * * * * * * * * Maiale al Latte
    >
    > 1 kg (2.2 pounds) loin of pork
    > 50 g (1.76 oz) butter
    > 1 l (1 quart) milk
    > 1 l (1 quart) white wine
    > a few sage leaves
    > 1 rosemary twig
    > salt
    > freshly ground pepper
    >
    > Put the meat in a bowl, pour in the white wine and let marinate for two
    > days. *Take the meat out, pat dry carefully and tie up securely, so that
    > it preserves its form. *Fry in butter, add salt and pepper to taste.
    > Pour in the milk, add the sage and the rosemary, and braise very slowly
    > over low heat. *When the meat is almost tender, increase the heat and
    > let the milk thicken. *Cut the meat in not too thin slices and arrange
    > on a pre-warmed dish. *Pour the strained sauce over the meat and serve
    > hot with mashed potatoes. *


    Ya know...this actually sounds good!

  3. #3
    --Bryan Guest

    Default Re: Pork roast braised in milk

    On Oct 20, 6:06*pm, Chemo the Clown <an...@peak.org> wrote:
    > On Oct 20, 2:42*pm, azaze...@koroviev.de (Victor Sack) wrote:
    >
    >
    >
    >
    >
    > > This is what was for dinner.

    >
    > > A certain type of pot roast, pork braised with milk, is popular in some
    > > Italian regions, such as Veneto, Emilia and Toscana and should be better
    > > known elswewhere, too, as far as I am concerned.

    >
    > > Here's a recipe based on the one from _Cucina Italiana_, published by
    > > Accademia Italiana della Cucina (German edition).

    >
    > > Victor

    >
    > > * * * * * * * * Maiale al Latte

    >
    > > 1 kg (2.2 pounds) loin of pork
    > > 50 g (1.76 oz) butter
    > > 1 l (1 quart) milk
    > > 1 l (1 quart) white wine
    > > a few sage leaves
    > > 1 rosemary twig
    > > salt
    > > freshly ground pepper

    >
    > > Put the meat in a bowl, pour in the white wine and let marinate for two
    > > days. *Take the meat out, pat dry carefully and tie up securely, so that
    > > it preserves its form. *Fry in butter, add salt and pepper to taste.
    > > Pour in the milk, add the sage and the rosemary, and braise very slowly
    > > over low heat. *When the meat is almost tender, increase the heat and
    > > let the milk thicken. *Cut the meat in not too thin slices and arrange
    > > on a pre-warmed dish. *Pour the strained sauce over the meat and serve
    > > hot with mashed potatoes. *

    >
    > Ya know...this actually sounds good!


    How about boiling a piglet in its own mother's pig milk?
    That's about as anti-Kosher as it gets.

    --Bryan

  4. #4
    Ravenlynne Guest

    Default Re: Pork roast braised in milk

    Victor Sack scribbled on the wall in permanent marker:

    > This is what was for dinner.
    >
    > A certain type of pot roast, pork braised with milk, is popular in
    > some Italian regions, such as Veneto, Emilia and Toscana and should
    > be better known elswewhere, too, as far as I am concerned.
    >
    > Here's a recipe based on the one from _Cucina Italiana_, published by
    > Accademia Italiana della Cucina (German edition).
    >
    > Victor
    >
    > Maiale al Latte
    >
    > 1 kg (2.2 pounds) loin of pork
    > 50 g (1.76 oz) butter
    > 1 l (1 quart) milk
    > 1 l (1 quart) white wine
    > a few sage leaves
    > 1 rosemary twig
    > salt
    > freshly ground pepper
    >
    > Put the meat in a bowl, pour in the white wine and let marinate for
    > two days. Take the meat out, pat dry carefully and tie up securely,
    > so that it preserves its form. Fry in butter, add salt and pepper to
    > taste. Pour in the milk, add the sage and the rosemary, and braise
    > very slowly over low heat. When the meat is almost tender, increase
    > the heat and let the milk thicken. Cut the meat in not too thin
    > slices and arrange on a pre-warmed dish. Pour the strained sauce
    > over the meat and serve hot with mashed potatoes.


    Looks delicious, thanks!

    --
    My blog: http://ravenwolflodge.blogspot.com

  5. #5
    Bob Terwilliger Guest

    Default Re: Pork roast braised in milk

    Victor wrote:

    > This is what was for dinner.
    >
    > A certain type of pot roast, pork braised with milk, is popular in some
    > Italian regions, such as Veneto, Emilia and Toscana and should be better
    > known elswewhere, too, as far as I am concerned.
    >
    > Here's a recipe based on the one from _Cucina Italiana_, published by
    > Accademia Italiana della Cucina (German edition).
    >
    > Victor
    >
    > Maiale al Latte
    >
    > 1 kg (2.2 pounds) loin of pork
    > 50 g (1.76 oz) butter
    > 1 l (1 quart) milk
    > 1 l (1 quart) white wine
    > a few sage leaves
    > 1 rosemary twig
    > salt
    > freshly ground pepper
    >
    > Put the meat in a bowl, pour in the white wine and let marinate for two
    > days. Take the meat out, pat dry carefully and tie up securely, so that
    > it preserves its form. Fry in butter, add salt and pepper to taste.
    > Pour in the milk, add the sage and the rosemary, and braise very slowly
    > over low heat. When the meat is almost tender, increase the heat and
    > let the milk thicken. Cut the meat in not too thin slices and arrange
    > on a pre-warmed dish. Pour the strained sauce over the meat and serve
    > hot with mashed potatoes.


    I do like milk-braised pork. The last couple times I made it, I added dried
    fruit (dried apricots one time and prunes the next time), which added a nice
    flavor.

    Bob


  6. #6
    Giusi Guest

    Default Re: Pork roast braised in milk


    "Victor Sack" ha scritto nel messaggio

    > This is what was for dinner.
    >
    > A certain type of pot roast, pork braised with milk, is popular in some>
    > Italian regions, such as Veneto, Emilia and Toscana and should be better>
    > known elswewhere, too, as far as I am concerned.


    It's known here, for sure, and I even have my own version which includes
    wild fennel pollen. It's an excellent dish indeed. I also use quite a liot
    of caramelized, thinly sliced onion, so I don't strain the sauce.



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