Italiano
Milk-braised pork loin
A flavorful and easy to make second course which we pair with an Amarone della Valpolicella Mai Dire Mai 2012 Pasqua.
Ingredients for 5-6 people
1kg boned pork loin, 1liter milk, 30g butter, 1 tablespoon extra-virgin olive oil, a little flour, salt and pepper.
Directions:
Lightly dust the meat with flour.
Heat and EVOO and butter in a pan and braze the pork loin at a medium heat turning it regularly to ensure it browns uniformly. Once it has nicely browned, season with salt and pepper and add in all the milk to cover the loin.
Cover the pan, lower the heat to a minimum and simmer for around an hour, frequently turning the loin.
As the meat cooks, the milk will turn into a thick gravy and the meat is usually considered done when the gravy has become dense. The best way to test if the meat is cooked is to stick a long toothpick into it and if it comes out clean, then it is done.
Should the meat be cooked and the gravy is still too thin, remove the pan’s cover and continue to cook until it has reduced.
Once done, put the pork loin on a plate and let it cool for 30 minutes before cutting it with a carving knife into slices about 1/2cm thick.
Heat the gravy and spread it over the sliced pork.
Serve the meat accompanied by buttered spinach or mashed potatoes.
Wine to pair:
Amarone della Valpolicella Docg Mai Dire Mai 2012 Pasqua
Garnet ruby color, offers aromas of crunchy cherry and spices, balsamic hints, cocoa memories. Fresh taste and of great concentration, warm and rich, with wild hints of undergrowth. Varietal bittering notes in the finish.
Production area: The Montevegro vineyard: 23 hectares located on the top of a hill at an altitude of 350 meters between Val d'Illasi and Val di Mezzane, whose basaltic and calcareous soil guarantees optimal salinity.
Grape varieties: Corvina 65%, Corvinone 15%, Rondinella 10% and Oseleta 10%, dried.
Harvest: The grapes are hand-picked and carefully selected and then placed in crates to dry for 4 months to achieve a higher sugar concentration.
Vinification: After pressing, pre-fermentation cold maceration is performed, whereas malolactic fermentation takes place in steel vats at a controlled temperature of 22-26°C for 40 days. Ageing takes place in French oak casks (70% barrels of 225 liters and 30% in barrels of 500 liters, all new barrels) for 24 months.
Alcohol content: 16.5% vol
Serving temperature: 16-18°C.
Suggested food pairings: Matured cheeses, red meats, risotto with Amarone and perfect with dark chocolate.
Related Products
| Product | Producer | Date of publication | Author | Read | |
|---|---|---|---|---|---|
|
Pasqua
|
12/19/19 | Redazione |
Few large estates in Italy have changed as much as that of the Pasqua family. For three generations they have always had a passion for winegrowing, first in the area of Verona and later in other... Leggi tutto |
