Maiale al Latte

Ingredients for Maiale al Latte

Instructions for Maiale al Latte

To prepare the Maiale al Latte recipe, please follow these instructions:

Oil and butter are heated in a saucepan without the butter brushing up. Season the meat with salt and pepper and come into the pan. Add sage leaves, onions, leeks and garlic. The meat is browned off. Turn over until the meat is well browned on all sides. The milk is boiled in a separate pot and ¼ liter is added to the meat. Now screw down to the meat pot, lay on and cook the meat at low heat for approx. 2 hours. The meat is reversed occasionally and additional milk is added when the pot has become thick in consistency. This process is continued until the meat is tender and all the milk is boiled. Meat, sage leaves and loaf are taken out of the pan. The meat is kept warm. Come about 2 tablespoons of hot water in the pan together with the liquid that flows from the meat. Should the milk separate, it may be purified. With spelled blender and then seasoned with salt and pepper. The meat is cut into slices and served with the sauce.