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Cocina C.
February 9, 2014
I lived in Florence while in college, and enjoyed this dish while visiting Parma in a rustic eatery- It was exquisite! I'm thrilled you wrote this piece, you just brought up great memories of a great experience I had forgotten about. Thank you!
lisina
February 8, 2014
my mom used to make it with veal and rosemary (no pancetta). it's a really, really wonderful variation.
cucina D.
February 8, 2014
one of my famiglia's favorites from childhood... it's not about thee visual with this dish, one bite and you will wonder why you questioned it in the first place. I love making this and using leftovers for sandwiches the next day :)
Sietske V.
February 7, 2014
It looks really unappetizing... but I am entirely intrigued. I had honestly never heard of this dish, but then again, I am one of the rare people that doesn't worship everything Italian. We rarely eat pasta, once a month at most.
I may have to try this, just because I *love* recipes that have that surprise element.
I may have to try this, just because I *love* recipes that have that surprise element.
Emiko
February 8, 2014
Yes, not pretty but, like many good, homely comfort dishes, it's so good it doesn't matter! And if all the greats of Italian cookery writing have a version of this recipe, I think that's telling in itself. ;)
Chris K.
February 5, 2014
Kismet is receiving the new Cook's Illustrated today with this recipe; tweaked to make the sauce smooth and silky, then seeing it for real in your blog! I was intrigued before, now it's on my short list to make this week. Sounds absolutely delicious
lisina
February 8, 2014
even though the chunky sauce seems off-putting, the milk curds are exquisitely delicious! especially on a piece of toasted bread once the meat is gone. it's worth giving it a go as is :)
Sylvia E.
February 5, 2014
This slow cooked pork sounds wonderful. I've soaked chicken in milk, but never actually cooked in milk. It doesn't matter that it's not the beautiful roast that we see in some pictures. Taste is what matters and I'm definitely going to give this one a try.
I wonder if you can recommend an all-inclusive cooking school vacation in Italy? I've been on a search and have found several, but since you've lived there, you may be able to offer me some advice.
I wonder if you can recommend an all-inclusive cooking school vacation in Italy? I've been on a search and have found several, but since you've lived there, you may be able to offer me some advice.
Emiko
February 5, 2014
Total disclaimer here, but there is one that I am involved in at the lovely Villa Campestri, a week of cooking courses, food artisans, wine, markets - http://www.villacampestri.com/attivita/the-art-of-eating-well_en - Otherwise, you should also check out Judy Witts Francini's week long courses too: http://www.divinacucina.com/kitchens_chianti.html
Sylvia E.
February 5, 2014
Thank you, Emiko, for including the links to both the cooking classes in Italy. Of the two, I think Villa Campestri would fit my budget best. I still have a few others to check out before I make my decision. I appreciate your help.
Angel A.
February 5, 2014
Yum! This used to be a favourite and seeing your lovely photo has reminded me I haven't made it in ages. So, thanks for reminding me of a great dish and some happy times. More than 20 years on I can clearly remember the first time I ate this, at a friend's house not long after I'd moved to Italy. I thought it was probably the best thing I'd ever eaten (up till then it probably was). I told my friend's Mother how fantastic it was and asked if she could teach me to make it. She looked back amazed and said, "It's ONLY pork in milk". Complete culture clash, I'd had NO idea you could even cook meat in milk. Lol. If I'm cooking for non Italian guests I usually throw the 'sauce' in the food processor for a few seconds to turn it into a smooth creme as the 'curds and whey' can be a little off putting to the uninitiated (usually only till they taste it though).
Emiko
February 5, 2014
Haha, a great food story! I personally love the rustic look of the curds in this sauce when left as they are - but as some cooks say, when it's for the home table, leave it and when you've got guests, you can blend it to make a (slightly prettier) smooth sauce.
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