Buona domenica,

I want to share a rustic, traditional dish from Tuscany: Maiale al latte, which literally means "pork cooked in milk".

You might think that milk is for pudding, but this recipe calls for an entire pork roast to be completely submerged in whole milk. This is the long, gentle, and immersive cooking method called stracotto. I remember eating this every Sunday at my aunt's farm near Grosseto.

The whole milk is the key to this dish. The slow, low simmer makes a tougher cut of meat incredibly soft and succulent. The liquid transforms into a rich, flavorful sauce. The success of the stracotto relies on slow, stable, and low-temperature cooking.

Discover the traditional technique for preparing this dish and the essential pot needed to maintain a steady temperature. I also show you how to finish the flavorful sauce for two options: for an everyday meal or for a more festive occasion.

• Watch the video: Maiale al latte
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Buon appetito!

Laura Your Angel In The Kitchen Follow me on ​​​​

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