Maiale Arostito Nel Latte

Pork cooked in milk

Take a piece of pork loin weighing about 500 grams (about 1 pound), salt it, and place in a saucepan with 2 and 1/2 deciliters (about 1/2 a cup) of milk. Cover and simmer, until the milk is all gone; increase the heat to brown the pork. Once the meat has browned, skim off the fat and remove the meat from the pan. Add a droplet of fresh milk to the coagulated milk remaining in the pan, mix well, bring to a boil and then spread this mixture on lightly toasted slices of bread to use as an accompaniment to the pork, which should be served hot.

A total of 3 deciliters (about 1 and 1/4 cups) of milk should be enough. Cooked this way, pork has a delicate flavor, and does not cause indigestion.