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Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon
FOOD AND WINE13Ingredients
5Hours
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup virgin olive oil (extra-)
- 4 lb. boneless pork shoulder roast
- kosher salt
- pepper
- 12 garlic cloves
- 1/2 cup dry white wine
- 3 qt. whole milk
- 6 rosemary sprigs (plus chopped rosemary for garnish)
- 1 bay leaf
- 5 strips lemon zest
- 1 lb. rigatoni
- 2 cups ricotta cheese (fresh, 1 pound)
- grated pecorino cheese (Freshly, preferably Pecorino di Fossa)
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