Maiale con Latte

Name: Maiale con Latte (Pork with milk)
Yield: 4
Cuisine: Italian
Ingredients: 2 lb 2 oz/1 kg loin of pork, boned; 4 oz/100 kg butter; 1 large tomato, peeled, seeded and finely chopped; 3 leeks, finely chopped; 1 stick celery, diced with leaves; 2 large sprigs fresh thyme; 1¾ pt/ 1 ltr milk; salt & pepper; salt & pepper; flour; clove garlic, crushed

Pork with milk

Preparation info

Difficulty
Easy

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

About

As this dish is served at Da Laudomia, the sauce at the end has a slightly curdled appearance. If this offends you, sieve the cooked sauce and reheat gently before serving it.

Ingredients

2 lb 2 oz/1 kg loin of pork, boned
4

Europe
Italy
Main course
Side dish
Mediterranean
Tuscany
Gluten-free

Method

Melt the butter in a casserole large enough to hold all the ingredients. Put in the celery, leeks, garlic and tomatoes. Cook over a low heat until the celery and leeks have softened. Meanwhile snip the thyme over the pork, roll the meat up with the thyme inside, tie it with string and rub salt & pepper well into the skin. Roll tightly in the flour and brown over a low heat in the casserole