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).
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".
lbs. fresh Ieg of pork
1 bottle white wine (only use one you would
4 - 5 Tblsp. butter
Salt and pepper to taste
A few sage leaves
2 sprigs of rosemary
1 quart of milk
the pork meat in a bowl. Cover it with the wine
and marinate this for 2 days in the refrigerator.
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.
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°.
the pork out of the casserole pan and put it
on a platter. Vent it with some foil and keep
in a warm place.
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.
the pork thinly and pour the sauce over the
usually have polenta with it, a green salad with
olive oil, garlic and balsamic and a nice hunk
of French bread.
4 - 6