Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon
Food and Wine Magazine, Oct 2016, p. 120
No rating: I need to make it again
This recipe turned out a bit dry, but it's due to 2 issues:
- I overcooked the pork!
- The organic ricotta I bought was drier than usual
The flavors were good, so we'll definitely make this again -- will just need to check on the pork earlier to make sure the pork doesn't get overcooked and that the cooking liquid doesn't reduce as much.
Note: This is a weekend meal, taking about 4.5 hours (most of it cooking time in the oven).
Ingredients: boneless pork roast, rigatoni, ricotta, garlic, whole milk, dry white wine, lemon, extra-virgin olive oil, lemon zest, rosemary, bay leaf, Kosher salt and pepper, fresh grated pecorino cheese
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