After so many sweets today I present to you a great second, suitable for Sunday, when we have guests and why not, even when time is short, because you can do on the day first, because I usually do it on Saturday afternoons and Sundays because the love in this way the slices do not break, then this recipe is soft and tasty recipe ... we go to? come on ...
an onion, some celery
,
carrot,
pint of milk, about
extra virgin olive oil, salt, pepper,
mezzo bicchiere di vino bianco.
Tritate carota, cipolla, e sedano, in una casseruola coi bordi alti, io uso la mia fedele casseruola della ditta Ballarini una pentola adatta a tutti gli usi in cucina perchè ha le pareti alte e il fondo ad altissimo spessore ed è antiaderente e con supporti in ceramica e in più è di facile pulizia. .Mettete nella pentola l'olio evo e le verdure e fate un bel soffritto, aggiungete l'arista e sigillate per bene su tutti i lati, girandola non appena diventa dorata. In questo so the juices will remain trapped inside the meat will remain tender and tasty.
After this, add salt, pepper and white wine to evaporate, and now you can pour the milk. Should be all over the pork.
Cook on low heat, covered for about an hour, at this point, remove the meat and let cool, then when it is very cold, cut into thin slices. The gravy, frullatelo get a sauce that is creamy and tasty accompany the meat. Enjoy your meal and Sunday, even though here in Pisa there is rain, wind and cold!!
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