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Arista di Maiale al Latte

the pig he's spoken several times in this blog, then with the return of winter consumption, as always, will be continuously raised. I talked about doing a quick summary artist are in various versions: the apricots, pineapple in crust of bread, and also that smoked citrus (historical :-))

This time not to deny the editorial :-) my blog here is a super classic (80s of course) that everyone at least once in their lives, have cooked or eaten, or :

The pork loin with milk

The recipe is very simple and the result excellent, as well as milk to meat softness of the air by its very nature often tends to dry up.

Once you have chosen well the piece (usually 150 GR.A person is calculated, taking into account that still is not reduced much in cooking) I seasoned with our secret chopped herbs and cook a night. I browned a little onion with olive oil and even after having browned the pork I've covered everything with milk.

I let it cook gently until all the milk has not been reduced (it will take about an hour) and then to get the effect cream, you need to whisk well to make the fund more smooth and homogeneous.

At this point the recipe can also be made of variants such as the addition of hazelnut or almond cream, and even entire decoration. Personally I prefer the natural way also because the texture and flavor of the gravy reminded me away the sauce Soubise
(visto che siamo in tema a quando anche una bella vichysoisse ????)

Ritornando alla ricetta dell'arista se volete ottenere una crema più densa, basta farla ridurre su un pentolino a parte, e poi distribuire sulle fette di arista come nella foto sotto.

Buon Appetito !!!