Ingredients
– A piece of loin
– Milk
– Garlic
– Olive oil
– Salt
Preparation
– Put the meat and brown it in a pan with oil and garlic
– When the meat is well browned all over, add salt and add the milk until spraying
– Let it cook for a long time over low heat with the lid closed seeds will form dense clumps of milk and a delicious sughino
– Let cool, because it does not break, then cut into slices not too thin
– Serve the slices with piping hot gravy over time.
Farmhouse Rio Manzolo
Brisighella – Emilia Romagna
Recipe from the book:
“C’erano due bimbe in cucina… Ricordi da Mangiare”
Lyrics: Rosarita Berardi and Stefania Callegari
Illustrations Jan Guerrini
Editrice La Mandragora
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