for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
Pot-roasted in milk is a much loved Tuscan dish.
The milk cooks down into rich, nutty clumps that
are what the Italians call bruti ma buoni
(ugly but good). Serve with Swiss chard or spinach.
This is delicious".
Tblsp. unsalted butter
2 Tblsp. olive oil
1 1/2 lbs. boneless pork loin, neatly tied to
hold its shape
2 cups milk
1/2 cup half-and-half
Salt and freshly ground black pepper
2 sprigs fresh rosemary (optional)
1 bay leaf
1/2 lb. pearl onions, peeled and parboiled 5
2 Tblsp. minced parsley
a Dutch oven just large enough to hold the pork,
melt butter and oil over moderately high heat.
Add meat and brown well on all sides.
a separate pot, scald milk and half-and-half.
Add to browned meat along with the salt and
pepper to taste, rosemary (if used) and bay
leaf. Bring to a simmer, cover and reduce heat
to maintain a steady simmer.
for 1 1/2 hours or until meat is tender when
pierced with a knife. Add onions about 15 minutes
before meat is done. If milk is still runny,
remove meat and keep warm; put Dutch oven over
high heat and reduce milk till brown clumps
form, whisking occasionally.
meat has rested 10 minutes, remove string and
slice with a long sharp knife. Arrange slices
on a warmed serving platter and scatter the
onions around. Spoon the sauce over the meat
and garnish with minced parsley.