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Recipe for family meals :

Maiale Al Latte - Pork Roast with Milk

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

Shirley says:

"This is my girlfriend's mom's recipe. The reason I use it is because my grandparents never measured so I use hers for the measurements. She was from the same region as my grandparents in Italy (Piedmont) - another fantastic cook".


2 lbs. fresh Ieg of pork
1 bottle white wine (only use one you would drink)
4 - 5 Tblsp. butter
Salt and pepper to taste
A few sage leaves
2 sprigs of rosemary
1 quart of milk

  • Put the pork meat in a bowl. Cover it with the wine and marinate this for 2 days in the refrigerator.
  • After 2 days, remove the pork from the marinade. Dry it and let it brown on all sides in the butter in a heavy casserole pan.
  • Add salt and pepper, sage leaves and rosemary, and cover it with the milk. Put this in the oven and cook it slowly for 1 hour at 375°.
  • Take the pork out of the casserole pan and put it on a platter. Vent it with some foil and keep in a warm place.
  • Keep reducing the milk over a high flame on the top of the stove for about 10 more minutes. Remove it from the heat and strain.
  • Slice the pork thinly and pour the sauce over the pork.

We usually have polenta with it, a green salad with olive oil, garlic and balsamic and a nice hunk of French bread.

Serves 4 - 6

Shirley Cline