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Ingredients Loin of pork
Directions "For this you need a piece of loin of pork, boned and with some of its fat removed. If you are going to cook it in the true Bolognese manner, you will prepare it overnight by sprinkling with salt and pepper and leaving till morning, but this treatment is not absolutely essential if time is at a premium. If you are preparing the meat the day you are cooking, sprinkle it with salt and black pepper before rolling it up, and it is an improvement if a clove of garlic is sliced thin and rolled up in the centre of the meat, together with a few seeds of coriander or fennel. Use a saucepan that is more or less the size of the Voued joint, and when the pork is ready for the pan, heat a little utter in it and brown the pork all over. Heat the milk, allowing roughly a pint of milk to each pound of pork, and pour over the meat. Cover the saucepan and allow
Notes This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi. |