Roast pork in milk (Arista in latte) from Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy by Katie Caldesi

  • pork loin
  • milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on April 30, 2015

    You will find many 'recipes' for this- keep it simple. The milk needs to have some fat in it, especially if you use a pork loin roast rather than pork shoulder. This won't win any beauty contests, but the flavor and texture more than make up for it's drab, lumpy appearance.

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Reviews about this recipe

  • Leite's Culinaria

    A stroke of Italian brilliance, this classic tenderizing technique infuses a relatively cheap cut of pork with the subtle sweetness of milk...Promise you won’t be disappointed.

    Full review
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