Ingredients
| 1 litre milk | |
| 2 garlic cloves, halved | |
| 10 sage leaves | |
| 2 rosemary stalks | |
| juice and zest of 1 lemon | |
| 1.2kg boned pork loin | |
| 2 tablespoons olive oil | |
| 20g butter |
In the traditional recipe using pork loin, the meat is marinated in white wine before cooking to give it more flavour. It’s also quite fine without the marinade. This recipe is inspired by my mother’s version.
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Instructions
| 1. | Heat the milk gently in a medium saucepan with the garlic, herbs and lemon zest. |
| 2. | Brown the meat in a large saucepan on high heat with the oil and butter, drain off the excess fat, season with salt and pepper and pour over the hot milk mixture. |
| 3. | Simmer covered for 1½ hours. |
| 4. | Remove the meat from the saucepan and set aside. |
| 5. | Add the lemon juice to the milk and let it reduce: the sauce will curdle from the acidity of the lemon. |
| 6. | Remove the garlic and lemon zest and serve the meat covered with the sauce. |
| 7. | Serve with seasonal vegetables. |
| 8. | VARIATION |
| 9. | Replace the milk with beer at room temperature, added gradually during cooking. |
| 10. | Simmer meat and potatoes on a bed of onions braised with 1 tablespoon juniper berries and 1 teaspoon cumin seeds. |
| 11. | This version with beer and potatoes comes to us via the Austrians who occupied Venice at the end of the eighteenth century after Napoleon. |
Images and text from
Venice Cult Recipes
(mini) by Laura Zavan,
photography by
Grégoire Kalt. Murdoch
Books, RRP $32.99.