‘Arrosto al latte’ /Milky creamy stewed meat in a roll

SecondiOct 31 20130 Comments

arrostolatte10*

Difficulty: Difficult Time:Very long

INGREDIENTS: (x 8-10 persons):

  • - 1 kg pork loin in a roll
  • - 2 onions, roughly chopped in big chuncks
  • - 1 liter fresh whole milk
  • - 1 tablespoon unsalted butter
  • - extra-virgin olive oil
  • - 1 glass dry white wine
  • - 1 garlic clove
  • - salt
  • - 2 or 3 rosemary branches

WHAT TO DO:

  • 1. Place the onions and the garlic in olive oil in a deep saucepan,. Add the rosemary, the meat and pan-fry it on all sides at high heat while covering the pan with a lid.

arrostolatte4*

  • 2. Adjust with salt after roasting and then add the white wine. Make sure the wine burns off at a lower heat and without the lid, then take the garlic clove and the rosemary out from the pan and add the milk.
  • 3. Slow down the heat and let it gently cook, stirring from time to time, until you get a creamy and dense sauce (it will take about 30-40 minutes).
  • 4. When ready and cooled down, place the meat in a separate container or Tupperware box and keep it in the fridge for at least 2-3 hours. The sauce will stay in the sauce pan to be heated separately.
  • 5. About ½ hour before serving, warm up the meat sauce.
  • 6. Take the piece of meat out from the fridge and cut it into thin slices (1-2 mm), which you will place, carefully, on a serving plate.
  • 7. Gently pour the sauce on top of your meat slices and serve it warm.

TIPS & TRICKS:

  • - Warning: This recipe is originally based on pork loin, but it can turn out difficult to find in your supermarket. Perhaps a local butcher can give you a good piece of pork loin. I have tried to do this recipe with a veal shoulder roll, and it didn’t come out nicely at all. So please keep in mind that you cannot do it unless you find the right meat, pork loin in a roll.
  • - This recipe requires a lot of time so I would suggest to make it the night before and keep it in the fridge overnight.
  • - It is easier to slice the meat when it is very cold and stiff. Slice it up an hour before your lunch/dinner and then let it stay at room temperature to gently warm up.
  • - If you like it warm, you can add the slices to the sauce and heat it up altogether meat and sauce.
  • - Get an even better results if you roast some potatoes and put them on the side of the dish.