Tag: Traditional Italian

MAIALE AL LATTE (Pork cooked in milk)

A winter dish you could say!

Not so.  Even if it is pork, MAIALE al latte is a light, delicate and sweet tasting dish, a classic recipe from the Veneto region of Italy.

This is one of the easiest and most delicious recipes for cooking a lump of pork, either the loin or the neck. I prefer it not to be a fatty piece of meat and I trim most of the fat off.

Many like to prepare a pork dish for Christmas. Pork braised in milk could make a pleasant  change!

I always use full cream milk. The milk separates into flavourful and creamy curds that can be gently strained out and served on the side or under the succulent, cooked meat that has been sliced. The meat juices and whey are the fragrant sauce.

Fresh sage, garlic and lemon rind are the flavours. I  also like to use quite a bit of black pepper.

I used a boneless loin of pork. Ingredients for 1k.500g:

extra virgin olive oil and butter to seal the meat and brown
1 small head of  garlic,  cloves peeled and halved
salt and freshly ground black pepper
fresh sage,  about 10 large leaves
full cream  milk, a sufficient amount to cover up to three quarters of the meat.
lemon peel from one large lemon cut into thin, wide strips – use a potato peeler.

Trim the fat off the meat, rub salt and pepper all over the pork and leave for about 10 mins.
Use a heavy-bottomed pot that is large enough to hold pork and milk that will almost cover the pork.
Brown the pork on all sides in some oil and butter. Use medium-high heat. Add pork and cook until well browned on all sides.
Add garlic and sage and milk. Bring to a boil, add lemon zest, reduce heat to medium-low.
Cover and gently simmer the meat. Resist stirring. Turn over the meat a couple of times and cook for about 3 hours.  The milk will have reduced and golden curds would have formed. It will smell like caramel.

Transfer meat to a cutting board and let it rest while you lift off the curds gently and separate them from the liquid. The garlic will have dissolved into the sauce. Remove the lemon peel and the sage leaves. Skim off any fat (I did not need to do this as my meat was pretty lean).

Slice the meat.  Serve  on a bed of curds and the caramel meat juices poured on top.

Present with asparagus for a taste of summer.

CARCIOFI ALLA ROMANA

Carciofi alla romana are cooked upside down.

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Globe artichokes, if stuffed, are cooked upright.

I love globe artichokes and I usually stuff, braise them and eat them hot or cold. If peas or broad beans are in season, they too are added to the braise. A mixture of fresh breadcrumbs, parsley, garlic and grated Parmesan or Pecorino cheese is probably my most frequent stuffing, but at other times I have used minced meat, or added black olives and anchovies, or for a delicate stuffing I have used ricotta and almond meal. Each globe artichoke is likely to hold about ½ cup of stuffing and some of the larger artichokes hold more.

Once stuffed, the globe artichokes are placed upright and packed tightly into a pan and braised in white wine and/or stock. Extra virgin olive oil is an essential ingredient and it is used liberally.

Small artichokes are ideal to cook alla romana – as the Romans do.

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The artichokes (carciofi) that are available and that are still in season in Melbourne are these little, purple, spiny ones. The globe artichokes that were in season prior to these have nearly finished, but there are still some of the baby ones around – those that will never develop into full size (like tomatoes at the end of the season that never ripen). These baby artichokes (carciofini) are usually preserved under oil.

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For carciofi alla romana, use the smallest artichokes you can find, but the small, purple, spiny ones would be my preference. In this recipe, the artichokes are also stuffed, but lightly …about a teaspoon of stuffing for each.

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For the stuffing for the number of artichokes I had (9) I used 1 large clove of garlic, ½ cup fresh parsley finely chopped, ½ cup fresh mint finely chopped, salt and pepper and all mixed with a little extra, virgin olive oil.

Carciofi alla romana are also braised, but they are placed upside down and I use greater amounts of oil in the braising liquid – a mixture of water and a little white wine, but  the  aim is to have very little, concentrated and flavourful liquid at the end of cooking, and this will be mostly oil.

Clean and prepare the artichokes as you would the globe artichokes. Use acidulated water (1 lemon). Peel off the tough outer leaves until you get to the softer paler leaves. The stems of my artichokes were not worth peeling, but it they are peel the outer layer of the stem and as is usually the way with this recipe, keep the stems attached to the base if you can. Cut approximately 1/3 of the top of the artichoke to remove the spiny leaves. Using your fingers ease the leaves apart in the centre of each artichoke to form a space for the stuffing.

Mix the garlic, parsley, seasoning and mint together with 1 tablespoon of oil. Stuff the artichokes with this mixture.

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Place about 1 cm of olive oil in the bottom of a narrow pot and arrange the artichokes close together and side by side…. but upside down. Add a little white wine and enough water to reach about 1/3 from the top of the height of the artichoke. Add salt and pepper, cover and simmer over low heat until the artichokes are soft and can be easily pierced with a fork.

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Check them occasionally and if they are too dry add a little water if necessary in small amounts.

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When the artichokes are cooked, remove the lid, turn up the heat and evaporate the liquid until you have mainly oil.  Remove the artichokes from the pot, drizzle the liquid over them and serve them at room temperature.

There are a number of recipes on my blog about artichokes and accompanying  photos. Artichokes are not difficult to prepare and cook, and they are delicious. To find other recipes, use the search button on my blog and key in Artichokes.