On the surface, this dish might sound horrible, but if you are confident enough and patient enough, the reward is a sauce that is so good it nearly made Moskin’s husband leave her for me. (She, for the record, recoiled in horror at the idea of the recipe. She had an unfortunate pork-and-milk experience as a young cook.)
The recipe is a classic Italian one. It leans on the magic of heat and lemon to produce delicious golden curds, which you then strain into a rich, magical sauce.
Various chefs have put forth versions of this recipe; this one is an amalgam, tweaked after some experimentation.
|1||pork loin roast (2½ to 3 pounds)|
|~||Kosher salt and freshly ground black pepper|
|1||Tbsp. chopped garlic, plus 5 large cloves, slightly crushed and peeled|
|1||Tbsp. chopped fresh sage, plus leaves from 2 or 3 fresh sage sprigs|
|2||Tbsp. olive oil|
|3||cups heavy cream|
|3||Tbsp. unsalted butter|
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This content is from the book CookFight by Julia Moskin and Kim Severson.
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