Saturday, May 9, 2009

Tuesday, May 5, 2009

maiale al latte

This is pork braised in milk and herbs. I make it like a pot roast in a dutch oven using pork tenderloin, but you can use shoulder or chops (ask for them tied in one piece from the butcher).  

2-3lb pork tenderloin
few slices guanciale, if available
1-2 cups whole milk
1/4 c. white wine
2 T olive oil
1 small clove garlic, crushed
2 juniper berries, crushed
2 bay leaves
1 T fresh rosemary 
1 T fresh  sage 

Preheat oven to 325. In a large oven-proof pot, heat oil and herbs, and add tenderloin. Season in pot with salt & pepper, and brown lightly. Lay garlic and guanciale on top, turn and brown the other side, about 1 minute. Pour wine over roast, simmer, then turn off heat and add milk until roast is almost submerged. Cover and braise in the oven about 2 hours. The meat should come apart like pulled pork when pressed with a fork. Milk will form curds; you can leave them or run the liquid through a strainer before serving. Slice roast coarsely and serve with the juice.

asparagus, peas and basil

A nice twist on same-old asparagus. You can mix- and-match the green vegetables, using green beans, broccolini or whatever. The shallots & chopped basil add a little zest.

1 bunch (thin) asparagus, chopped every 2" diagonal
1 c. sweet peas (fresh or frozen)
1 shallot, peeled & diced
handful chopped basil (3/4 cup)
2 T. olive oil
sea salt

Boil 1 cup water in a small pot, add peas & asparagus. Cook 1 minute to bring out the bright green color, then drain water & return pot to stove. Pour in the olive oil & shallots, and saute on low-med until tender but slightly al dente, about 6 minutes.