This week’s Regional Italian recipe takes us to Friuli – Venezia Giulia, Italy’s most North-Eastern region that borders with Austria and Slovenia. This region has been a part of the Austrian-Hungarian Empire for many years and thus has many cultural and culinary similarities with the other regions and Nations of the area. It is a region that puts together the historically-geographical region of Friuli and that of Venezia Giulia, each with its own history, traditions and identity. This specific recipe is from Friuli. It is a very easy meat dish and even though it is made with pork, it is quite light as it uses the lean parts of pork (either the fillet or the loin). The milk makes the meat soft and juicy and the sauce is delicate and delicious. It is a great Sunday lunch idea and it can be served with a side of baked potatoes with garlic and rosemary and a green salad. I hope you enjoy it as much as we do!
Recipe adapted from Butta la Pasta
1 kg – 2.2 lbs pork fillet or pork loin
1 big onion, chopped
1 bay leaf
2 sage leaves
1 tsp rosemary
1 lt hot full cream milk – 4 ¼ cups
1 tbsp butter
Salt and pepper to taste
Put the butter, onion, bay leaf, rosemary and sage in a pot and cook it on a low fire until the onion is just soft.
Then add the pork fillet and brown it well on all sides.
Season with salt and pepper and add the hot milk. Bring to a boil, then lower the flame to the minimum, cover and let it cook for 1.5 to 2 hours, depending on the thickness of the pork fillet.
When the pork is cooked, let it cool down and then cut it in thick slices (2.5 cm – 1 inch).
Serve it warm with the sieved sauce (or, if you like a thicker sauce, like me, blend the sauce with a hand mixer after removing the bay leaf).
For a list of all the Regional Italian dishes already published, click here.