It’s fun to let a recipe go “wrong” on purpose.

Outrageous.

Once strained out of the sauce, I’ve read accounts of the curds being spread on toast. What a pleasure that would be.

But let’s back up a moment. This isn’t about cheese. That’s just the cherry on top. This is really about a braised, tender pork shoulder… fit for any gathering of happy friends. The Sanmarinese and Italians love milk-braised pork. And today, we’re about to see why.

Let’s dive in, shall we?

Ingredients:

1/4 cup olive oil
5 lb boneless pork shoulder, a.k.a. pork butt (no skin)
2 large rosemary sprigs
2 large sage sprigs
4 bay leaves
4 whole garlic cloves, skins on
1/2 cup dry white wine
3 cups whole milk
salt and pepper

Method:

Preheat the oven to 350F. Meanwhile, on the stove top, lightly brown the pork in a dutch oven with plenty of good olive oil. This will take 5-8 minutes per side over medium-high. As you brown the last side, toss in the rosemary, sage, bay leaves, and several whole garlic cloves (unpeeled). Let them infuse the oil with their glory.

Then, enjoy the glorious scent as you splash the white wine and milk into the bottom of the pot.

Season liberally with salt and pepper.

Cover and pop in the oven. Bake, turning once or twice, for 2 1/2-3 hours, or until completely tender. The milk will form curds.

(soft, herb-scented curds).

Strain the juices, skim off any fat, and serve on the side of the roast. Serve the curds separately, if desired.

Be sure to decorate the roast with a few sprigs of rosemary and sage for color.

The messier the better. No need to slice this one neatly, friends.

Tender, tender, tender.

Serve with Swallow’s Nest Pasta, a.k.a. Nidi Di Rondine.

Adapted from Gourmet.

Pork braised in Milk & Fresh Herbs | Maiale al Latte

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It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine. Outrageous. Once strained out of the sauce, I’ve read accounts of the curds being spread on toast.

• CourseMain Dish
• LifestyleGluten-Free, Potluck Friendly, Weekend Projects
• Food TypeCasseroles, Meat

Servings	Prep Time
10-12 people	15 minutes

Cook Time

2 1/2 3 hours

Servings Prep Time 10-12 people 15 minutes

Cook Time 2 1/2 3 hours

Pork braised in Milk & Fresh Herbs | Maiale al Latte Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe It’s fun to let a recipe go “wrong” on purpose. Maiale al Latte is one of those dishes: pork braised in milk for hours, until the milk gives way to tender, nutty, herb flavored curds. Some will tell you this “curdled milk” is a mistake. I’m here to tell you what everyone in San Marino and Italy already know – this is homemade cheese ripe for the snacking, an epic byproduct of an already amazingly tender roast, soaked with sage and rosemary, garlic and bay leaves, milk and wine. Outrageous. Once strained out of the sauce, I’ve read accounts of the curds being spread on toast. CourseMain Dish LifestyleGluten-Free, Potluck Friendly, Weekend Projects Food TypeCasseroles, Meat Servings Prep Time 10-12 people 15 minutes Cook Time 2 1/2 3 hours Servings Prep Time 10-12 people 15 minutes Cook Time 2 1/2 3 hours

Ingredients

• 1/4 cup olive oil
• 5 lb boneless pork shoulder , a.k.a. pork butt
• 2 sprigs rosemary
• 2 sprigs sage
• 4 bay leaves
• 4 cloves garlic , skins on
• 1/2 cup white wine (use a dry white, ideally)
• 3 cups milk
• salt
• pepper

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 350F. Meanwhile, on the stove top, lightly brown the pork in a dutch oven with plenty of good olive oil. This will take 5-8 minutes per side over medium-high. As you brown the last side, toss in the rosemary, sage, bay leaves, and several whole garlic cloves (unpeeled). Let them infuse the oil with their glory.
2. Splash the white wine and milk into the bottom of the pot. Season liberally with salt and pepper.
3. Cover and pop in the oven. Bake, turning once or twice, for 2 1/2-3 hours, or until completely tender. The milk will form curds.
4. Strain the juices, skim off any fat, and serve on the side of the roast. Serve the curds separately, if desired. Be sure to decorate the roast with a few sprigs of rosemary and sage for color. Enjoy!