yeah it was pretty simple. it was good to see what the "base recipe" would be like though, to see what it might need (if anything). the book says to brown the loin first then salt & pepper, then put in the milk. heat it up until the milk boils then turn it down to medium & let it cook slowly for ~1.5-2hrs with the lid slightly cracked off. turn the meat & baste from time to time. when it's done spoon off all the nasty fat but leave the milk chunks, pour in a bit of water to deglaze the pot & spoon the sauce over the pork when it's done. apparently the recipe comes from the frozen northern tundra of italy, so to be 'authentic' i wouldn't expect a lot of extras in the recipe. putting some herbs in the milk would be worth a try though i think.
The bird could eat its way out of the cage. That was very real to me. As an apprentice, I too felt like a bird in a cage made out of bread. I just fed on my limits. -- Lionel Poilane