The recipe that we want to propose today is a very delicious and nutritious meat dish that you can easily make at home by adding simple ingredients.
Roasted milk is one of the many recipes that propose our culinary art, very varied and with unmistakable flavor. We decided to prepare this dish with milk, so that we can taste the meat in a different way, from the unmistakable aftertaste and that it all agrees. You can propose this recipe, to be served with good red wine with fruity flavors. If you want to serve roast with vegetables in the table, we recommend a light seasonal salad, or cooked or raw vegetables or classic baked potatoes or seasoned with vinegar and oil. As a meal rich in fat and nutrition, we recommend not to exceed the portions, and to consume it only twice a week. For those who suffer from hypercholesterolemia, milk intolerance, and gluten, we do not recommend eating this dish.
- Wash the carrot under water (1), and cut it in thin pieces (2). Leave the vegetable aside (3).
- Place the red onion over the cutting board (4), then chop it (5), and leave aside (6).
- Take a large saucepan and pour four tablespoons of extra virgin olive oil (7) to worm, then add the carrot (8) and the red onion (9).
- Now put the butter in the saucepan (10) and continue mixing the ingredients until the butter has completely melted (11). Once done, add the pork to the center of the pot (12).
- Now pour half a liter of whole milk (13), then the sage leaves (14) and the dry rosemary (15).
- Now add the fennel seeds (16) over the meat, season with salt (17) and then sprinkle with fresh ground black pepper (18).
- Using a spoon mix the liquids gently in the saucepan (19), and add two tablespoons of flour (20). Continue the recipe by mixing again with the spoon the liquids in the pot (21).
- Now cover the casserole with its lid (22) and let it cook for forty minutes at moderate heat. Once done, turn the meat on the other side (23), mix again the liquids and cover with its lid (24). Let the meat cook for another forty minutes at a moderate flame.
- Once the meat is well cooked, remove the roast (25) from the cooker and place on a clean cutter board (26), then filter the cooking liquid with a colander (27) and leave the sauce in the container.
- Now slice the meat (28), and place it over a flat plate. Pour on top a spoon of the sauce (29). Serve on the table (30) still warm, accompanying it with good red wine with fruity flavors and with fresh white bread.
