Was it arrosto di maiale al latte? I have Hugh Fairly-Unstable's book with it in and here's his take on it,
About 1.2kg boned pork loin
Salt and freshly ground black pepper
3 tbsp olive oil
10-12 garlic cloves, peeled
Strips of lemon zest from 1 lemon, thinly pared with a vegetable peeler remove any white pith
4-6 sage leaves, shredded
1 tbsp thyme leaves, chopped
3 bay leaves
About 1 litre whole milk (cow or goat), warmed
1 small sprig rosemary
Cut the rind from the pork, leaving a thin layer of fat (use the rind to make crackling score it, scatter it with salt, and bake at 220C/425F/gas mark 7 until puffed up, crisp and golden). Score the fat and season the meat well all over, rubbing it into the surface. Tie the meat in a couple of places with kitchen string, so it will hold its shape, and set aside.
Warm the oil in a large casserole over a low heat and poach the garlic cloves until they just begin to take on a light golden colour be careful they don't burn, or they'll add an acrid flavour to the sauce. Scoop out the garlic with a slotted spoon and raise the heat under the pan to medium-high. Brown the pork on all sides, then set aside again. Take the pan off the heat and let the oil cool down quite a bit. Add the lemon zest, sage, thyme and bay, and sauté gently for a minute. Return the pork to the pan, turn it over in the seasoned oil, then pour over enough milk just to cover the meat. Add the rosemary and bring to a simmer.
Cook the meat at a very gentle simmer, uncovered, until cooked through and tender, turning it occasionally and scraping the bottom of the pan to keep the curds that form as a result of the interaction between lemon and milk from burning. This should take about one and a quarter hours, by which time much of the liquid will have evaporated if it hasn't, reduce the sauce while the meat is resting.
Before serving, let the pork sit for about 10 minutes before cutting into thin slices and serving with the curdy sauce spooned over the top.
Was very good and I lapped it up. Other stuff like smoked haddock cooked in milk it pretty traditional up here, and a great start to a wonderful Cullen Skink.
50g butter
50ml olive oil
About 1kg onions, peeled, halved and finely sliced
600g smoked haddock or other cold-smoked white fish
500ml whole milk
650ml fish stock
500g white potatoes, peeled and cut into 2cm cubes
Salt and freshly ground black pepper
Heat the butter and oil in a large saucepan until the butter begins to foam. Add the onions and a pinch of salt, and cook over a low heat for 45-60 minutes, stirring regularly, until golden and buttery-soft. Don't let them catch on the pan.
Put the smoked haddock in a pan and pour over the milk. Cover the pan and bring to a gentle simmer. By the time the milk is simmering, the fish should be perfectly cooked and you should be able to remove it straight away. However, if you've got a particularly thick fillet from a monster fish, it might need to be left in the hot milk for a minute or two extra. When it's done, carefully remove the fish from its milky bath.
Strain the poaching milk, and add it to the onions, along with the fish stock and potatoes. Bring up to a simmer and cook until the potatoes are tender about 15 minutes. To thicken the soup slightly, crush some of the potatoes against the side of the pan with a wooden spoon and stir them back in.
Flake the haddock from its skin, discarding any bones. Add the fish to the soup, bring back to a gentle simmer and season to taste. Ladle into warmed bowls and serve with some good bread.
Man I'm hungry now.
