Emprimir
Correo Electrónico
Receta Milk-Braised Pork or Veal Loin with Fresh Herbs, Italian Style (Arrosto al Latte)
 |
Ingredientes
- 2 1/2 lbs / 1,3 kg boneless pork or veal loin, tied
- ~10 sage leaves
- 1 medium sprig of rosemary
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- ~1 1/2 cup whole milk (for more info read the instructions)
- salt and pepper to taste
View Full Recipe at Ilarias Perfect Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 116g | |
| Calories 973 | |
| Calories from Fat 959 | 99% |
| Total Fat 108.53g | 136% |
| Saturated Fat 15.16g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 54mg | 2% |
| Total Carbs 3.84g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.05g | 0% |
| Protein 0.49g | 1% |
Leave a review or comment
Leave a review
Recetas de este chef
,%20the%20milk,%20along%20with%20sage%20rosemary%20and%20garlic,%20reduces%20down%20to%20create%20a%20delicious%20brown%20sauce%E2%80%A6.%20and%20has%20low%20calories!!!%3C/p%3E%3Cp%3ECooking%20meat%20in%20milk%20is%20common%20throughout%20north%20Italy%20because%20it%20results%20in%20moist%20meat%20and%20a%20flavorful%20sauce.%3C/p%3E%3Cp%3EHere%20it%E2%80%99s%20called%20Arrosto%20al%20Latte%20(milk%20roast%20%E2%80%93%20pron.%20Rr-os-toh)%20even%20if%20it%E2%80%99s%20not%20cooked%20in%20the%20oven,%20in%20fact%20here%20we%20call%20something%20roast%20(especially%20meat)%20when%20it%E2%80%99s%20cooked%20over%20high%20heat%20and%20browned.%3C/p%3E%3Cp%3EIn%20Tuscan%20the%20name%20for%20roast%20pork%20loin%20with%20ribs%20attached%20seasoned%20with%20rosemary,%20sage,%20garlic%20and%20pepper%20is%20Arista%20(R-east-uh).%20This%20derives,%20as%20Artusi%20said,%20from%20an%20ecumenical%20council%20held%20in%20Florence%20in%201430%20to%20attempt%20to%20settle%20the%20differences%20between%20the%20Greek%20and%20Roman%20Churches,%20during%20which%20the%20Florentines%20served%20their%20guests%20this%20dish.%20The%20Greeks%20all%20began%20to%20exclaim,%20%E2%80%9CAristos!%E2%80%9D%20(%E2%80%9Cthe%20best%E2%80%9D%20in%20greek)%20and%20the%20name%20stuck.%3C/p%3E%3Cp%3EArista%20in%20Tuscany%20is%20usually%20cooked%20with%20white%20wine%20instead%20of%20milk,%20but%20you%20can%20find%20both%20versions.%3C/p%3E%3Cp%3EIf%20you%E2%80%99re%20using%20Veal%20loin%20for%20this%20recipe,%20when%20it%E2%80%99s%20cold,%20you%20can%20cut%20it%20in%20very%20thin%20slices%20and%20cover%20them%20with%20the%20appropriate%20sauce%20to%20make%20a%20delicious%20%E2%80%9CVitello%20Tonnato%E2%80%9D%20(Veal%20with%20Tuna%20Sauce%20%E2%80%93%20recipe%20in%20a%20next%20post)%E2%80%A6..%20but%20if%20you%20don%E2%80%99t%20mind,%20you%20can%20use%20pork%20loin%20too%20to%20do%20this.%3C/p%3E%3Cp%3EMilk-Braised%20Pork%20or%20Veal%20Loin%20with%20Fresh%20Herbs,%20Italian%20Style%20(Arrosto%20al%20Latte)%3C/p%3E%3Cp%3EDifficulty:%20easy%3C/p%3E%3Cp%3EPreparation:%205%20minutes%20Cooking%20Time:%20~2%20hoursYield:%204%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EInstructions:%3C/p%3E%3Cp%3EAsk%20your%20butcher%20to%20tie%20the%20meat%20correctly%20before%20cooking%20or%20you%20can%20do%20this,%20it%E2%80%99s%20simpler%20as%20it%20seems%20(look%20at%20this%20accurate%20video%20for%20instructions).%3C/p%3E%3Cp%3EThis%20will%20ensure%20that%20the%20meat%20remains%20constant%20throughout%20the%20cooking%20process%20so%20that%20it%20cooks%20evenly%20and%20when%20you%E2%80%99ll%20cut%20the%20slices%20they%E2%80%99ll%20be%20uniform.%3C/p%3E%3Cp%3ESeason%20the%20loin%20well%20with%20salt%20and%20pepper%20(if%20you%20have%20Salamoia%20Bolognese%20or%20Seasonello%20Bologna%20salt%20use%20that).%3C/p%3E%3Cp%3EHeat%20oil%20in%20a%20large%20heavy-bottomed%20saucepan%20over%20medium-high%20heat%20and%20brown%20loin%20on%20all%20sides.%20This%20is%20important%20for%20the%20flavor%20and%20for%20the%20tenderness%20of%20the%20meat%20(it%20will%20take%20about%2010%20minutes%20to%20ensure%20all%20the%20edges%20are%20golden).%3C/p%3E%3Cp%3EStir%20in%20rosemary,%20sage%20and%20garlic%20and%20pour%20the%20milk%20in%20with%20the%20meat%20until%20it%20reaches%20about%20half%20the%20loin.%3C/p%3E%3Cp%3EWhen%20the%20milk%20comes%20to%20boil%20lower%20the%20heat%20to%20low%20and%20partially%20cover%20the%20pan%20with%20a%20lid.%3C/p%3E%3Cp%3ECook%20the%20loin%20for%20at%20least%202%20hours,%20or%20until%20the%20juices%20run%20clear%20when%20pierced%20with%20a%20skewer.%20If%20you%20have%20an%20instant%20thermometer,%20insert%20it%20into%20the%20center%20of%20the%20meat%20and%20it%20should%20read%2065%C2%B0-70%C2%B0C%20/%20150%C2%B0-160%C2%B0F%20for%20a%20slightly%20pink%20center,%20while%20if%20you%20want%20the%20loin%20to%20be%20well%20done%20it%20should%20read%20165%C2%B0-175%C2%B0F%20/%2075%C2%B0-80%C2%B0C.%3C/p%3E%3Cp%3ERemember%20to%20turn%20the%20meat%20once%20or%20twice%20during%20the%20cooking%20time.%3C/p%3E%3Cp%3EI%20like%20the%20meat%20to%20be%20well%20done,%20as%20you%20can%20see%20from%20the%20photos%20below,%20so%20I%20cook%20it%20for%203%20hours%20(before%20cooking,%20the%20meat%20was%20at%20fridge%20temperature).%3C/p%3E%3Cp%3ERemove%20the%20meat%20and%20put%20over%20a%20cutting%20board%20to%20rest,%20loosely%20covered%20with%20foil%20to%20keep%20warm.%3C/p%3E%3Cp%3EAt%20this%20point,%20the%20milk%20sauce%20should%20be%20thick,%20curdled%20and%20in%20a%20nutty%20brown%20colour.%20If%20it%E2%80%99s%20not%20so%20thick%20or%20you%20like%20a%20more%20dense%20sauce%20you%20can%20add%201/2+%20teaspoon%20of%20flour%20(paying%20attention%20to%20dissolve%20it%20very%20well)%20and%20boil%20the%20sauce%20for%202%20minutes.%3C/p%3E%3Cp%3ERemove%20and%20discard%20garlic,%20rosemary%20and%20sage%20from%20the%20milk%20sauce.%3C/p%3E%3Cp%3ENow%20the%20sauce%20is%20ready,%20but%20if%20you%20don%E2%80%99t%20like%20serving%20the%20roast%20with%20some%20chunks%20of%20coagulated%20milk%20in%20it%20(it%E2%80%99s%20not%20pretty%20but%20they%20will%20melt%20in%20your%20mouth),%20you%20can%20whisk%20the%20sauce%20with%20a%20hand%20mixer%20to%20obtain%20a%20smooth%20sauce.%3C/p%3E%3Cp%3ESlice%20the%20loin%20(tip:%20the%20meat%20is%20easier%20to%20cut%20when%20it%E2%80%99s%20fridge%20cold!),%20pour%20over%20the%20milk%20sauce%20and%20serve%20(if%20you%20find,%20upon%20slicing%20the%20meat,%20that%20you%E2%80%99ve%20undercooked%20it,%20slip%20the%20slices%20and%20sauce%20in%20a%20pan%20and%20bring%20to%20a%20simmer%20until%20cooked%20through).%3C/p%3E%3Cp%3EUsually%20the%20roast%20is%20better%20the%20next%20day,%20so%20that%20the%20loin%20has%20time%20to%20absorb%20the%20flavours%20from%20the%20sauce.%3C/p%3E%3Cp%3EIf%20you%E2%80%99re%20using%20this%20recipe%20to%20make%20Vitello%20Tonnato%20(Veal%20with%20Tuna%20Sauce),%20just%20arrange%20the%20%E2%80%9Cdried%E2%80%9D%20slices%20of%20roast%20on%20a%20serving%20plate%20and%20cover%20with%20the%20Tuna%20Sauce%20(in%20which%20you%20have%20whisked%20some%20milk%20sauce%20in%20%E2%80%93%20recipe%20in%20a%20next%20post).%3C/p%3E%3Cp%3EWhen%20I%20cook%20this%20recipe%20I%20usually%20put%20the%20meat%20covered%20with%20foil%20in%20the%20fridge%20to%20chill,%20because%20this%20helps%20the%20cutting%20process,%20especially%20if%20you%20cut%20it%20in%20thin%20slices.%3C/p%3E%3Cp%3EThis%20recipe%20is%20very%20easy%20to%20follow,%20healthy%20and%20delicious,%20so%20it%E2%80%99s%20a%20keeper!%3C/p%3E%3Cp%3EWhat%E2%80%99s%20you%20favourite%20recipe%20for%20Pork%20or%20Veal%20Loin?%3C/p%3E%3Cp%3ERemember%E2%80%A6%20%E2%80%9Chome-made%20strikes%20back!%E2%80%9D%3C/p%3E){kind=link}