內容目錄
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用牛奶煮肉是艾米利亞–羅馬涅地區經典的悶豬肉的做法，悶出來的肉非常軟嫩且醬汁帶有甜美的果香味。
在波隆納常常在冬天準備這道美味的料理，雖然牛奶在高溫後會在表面凝結，但是義大利人不在乎這個細節。
少許的小蘇打可以增加醬汁的鹼性，讓梅納反應比較容易，使加熱產生的焦化物質增添風味。牛奶再燉的時候會產生很多氣泡，時不時可以把鍋子離火，消退後在回爐上。
食材
- 豬里肌–1塊 (1公斤)
- 培根–100g
- 糖–1/2匙
- 鹽巴、胡椒–1/2匙
- 牛奶–400c.c
- 大蒜–5瓣
- 鼠尾草–2葉
- 小蘇打–1/2匙
- 白酒–300c.c
- 平葉巴西利–100g 切碎
- 第戎芥末醬–1小匙
作法
- 拿一個大容器把糖和一半的鹽溶於1.9公升水。把豬肉泡在鹽水中，加蓋冷藏2小時(最多)，把肉取出用紙巾把肉擦乾。
- 預熱烤箱135度。取鑄鐵鍋放入培根和200c.c水加熱至微滾，慢煮到水蒸發至培根滋滋作響。逼出豬油後把肉取出一旁備用。
- 轉中大火，把里肌肉放入鑄鐵鍋，把每一面煎上色後取出一旁備用。鍋中加入牛奶、大蒜、鼠尾草、小蘇打粉加熱至微滾後刮起焦香物質。繼續加熱14~16分鐘並經常攪拌，讓牛奶略上色且稠度。
- 降至中小火繼續加熱2分鐘，並經常攪拌，讓牛奶稠度變得如稀麵糊。
- 把豬肉放入鍋中蓋上蓋子，放入烤箱50分鐘，讓中心溫度到達60度，中途翻面肉塊一次。之後把肉取出放在占板上用錫箔紙蓋住靜置30分。
- 靜置結束後，把肉汁倒回鍋中加入白酒加熱中大火加熱至微滾，用力把醬汁攪拌均勻，小火慢煮3分鐘左右，直到醬汁稀稀的感覺，熄火加入巴西利碎、芥末醬、鹽巴胡椒調味。把肉切成2公分左右厚，盛盤後淋上美味的牛奶醬汁，在撒上剩餘的巴西里碎，完成。
參考學習影片
想法和總結
對這道菜我是非常喜歡的，簡單、傳統、美味十足，對於有義大利食物非常有熱忱的我，剛開始學習這道菜覺得非常疑惑啊!!!
為什麼會用牛奶燉煮，為什麼煮起來醬汁顏色這麼怪?會好吃嗎
做完一次兩次後發現，天啊真的很不一樣啊，這道菜很需要靈魂，必須對它來源有一定要了解才能完整呈顯傳統的味道。
我目前還在努力學習，想辦法做出最傳統的味道，因此我分享給大家一起學習努力。
如果你對義大利菜還有興趣我想你可能會喜歡這道↓
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