Tuesday, October 25, 2011
This recipe might sound ridiculous, but I found it in my favorite Italian cookbook, Marcella Hazan’s The Classic Italian Cookbook, published in 1976. I made some changes, have been making it ever since and it still surprises anyone who tries it.
You should get about four servings from 3 pounds of pork, but I used a 2 pound roast and couldn't believe we ate the whole thing. If I had any leftovers, I would have combined them with some grated raw carrots in a food processor and I know Mikey would have liked it.