Name: Arrosto di maiale al latte e nocciole (Pork Loin Cooked in Milk with Hazelnuts)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 1 boneless pork loin roast, 3 to 4 pounds, rolled and tied into a compact shape; 2 tablespoons olive oil, or as needed; Freshly grated nutmeg (optional); Juice of ½ lemon (optional); Salt and freshly ground black pepper; 4 cups milk; 2 yellow onions, sliced; ½ cup hazelnuts, toasted and ground or chopped; 8 fresh sage leaves; 2 tablespoons unsalted butter

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

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.</

Ingredients

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Ingredients

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