Arrosto di maiale al latte e nocciole

Braising meat in milk is a regional specialty of the Piedmont, Lombardy, and Emilia-Romagna, although I have found recipes for this delicate dish as far south as Sardinia. Slow cooking in milk results in meat that is incredibly tender and moist, but the pan sauce curdles over heat and you will need to emulsify it in a blender before serving. In this recipe from the Piedmont, the sauce is thickened with toasted ground hazelnuts. If you prefer a bit of crunch, you can chop the nuts instead.</