Arrosto di Maiale Cotto al Latte
Pork Roast Cooked in Milk
Ingredients: (Serves 5)
1 kg (2 lb.) of pork loin, neatly tied to hold its shape
45 g of butter (3 table spoons)
750 ml of milk (3 cups)
15 ml of oil (1 table spoon)
In a deep casserole, just large enough to hold the pork comfortably, heat the butter and oil.
Brown the meat on all sides, starting with the fat side down.
Add the milk little by little and slowly bring to a boil.
Reduce the heat to medium and cover the casserole, leaving the lid slightly ajar.
Cook for 1 and 1/2 hours, turning the meat from time to time so tat it is constantly moist.
Remove the pork loin to a cutting board. Remove the strings from the roast. Carve into slices.
Blend the rest of the sauce in a food processor.
Add salt and pepper to taste and spoon the sauce over the meat.