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Home Flavours Traditional Recipes Meat dishes Pork roast with milk and scallion sauce

Pork roast with milk and scallion sauce

Arrosto al latte con salsa di scalogno

Difficulty: Easy

Ingredients: 400 g of Romagna Scallion, extra virgin olive oil, 50 g of white vinegar, 50 g of dry white wine, 2 bay leaves, 5-6 peppercorns, 1 kg of “mora romagnola” pork for roasting, carrots, celery, and scallions for the sauce, salt.

Preparation: clean the scallion and cut it up into thin discs. Brown it in a tiny bit of extra virgin oil until it becomes transparent, then add the vinegar, wine, bay leaves and peppercorns. Add salt to taste. Continue to cook over low heat, adding spoonfuls of cold water as needed, until the scallion becomes creamy and the liquid has all evaporated. In the meantime, fry the carrot, celery and scallion diced up in some olive oil. Use a large and deep enough pan to hold the roast. When the mixture gets golden brown, place the roast in it, add salt and pepper, and cover everything in milk and let it cook for about an hour on medium heat and covered. To finish it off, increase the heat, remove the cover and let the milk thicken. Let the roast cool and then slice it and then drizzle the sauce over it. Serve it hot, along with the scallion sauce after having removed the peppercorns and bay leaves.

Suggested red wine Sangiovese di Romagna Superiore DOC

Last modified Nov 27, 2015

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