BACK IN NYC, IT'S COLD (AND CONCHLESS). WITH A FREEZER FULL OF PIG I PULLED OUT ONE OF MY FAVORITE RECIPES FROM MARCELLA HAZAN. THE MILK AT THE END BECOMES THIS DELICIOUS CARMEL THAT YOU SPOON OVER THE FINISHED PORK. IT'S A SUPER SIMPLE RECIPE WITH MAJOR RESULTS.
I ADD A TOUCH OF NUTMEG.
THIS STILL HAS A BIT MORE TO GO BUT YOU ARE BEGINNING TO SEE HOW GOOD THIS GETS.
7 comments:
one of my favorite preparations (I add juniper berries), also a great way to cook a whole chicken.
Essentials of Classic Italian Cooking is my go to Italian cookbook. I may need to make this recipe this weekend.
Geez...That will def. go on a sandwich for work.
Ah, Marcella-- how I learned to cook.
Matt...recently found your blog (from a NYT piece on Yolanda) and have really enjoyed diggin in to the the old posts. Feel like I've made up some time, at least with regard to what you've been up to. This post just made me want to comment and say "Hello!"
The milk pork from Marcella is one of my all-time favorites!!! I think it ends up tasting like veal sometimes...the nutty sauce produced by the milk is simply amazing.
Cheers...
this looks easy to do thanks
doing it this weekend
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