Pork Milanese

Berkshire heritage pork milanese, homemade high protein pasta and quick tomato sauce, and chard. Wine: Ridolfi Brunello di Montalcino 2012.

This was a fantastic dinner. The pasta was a successful experiment: I replaced 1/3 of the flour with micellar casein, and it still came out tender with a nice bite and no discernible unusual flavor. The sauce incorporated the last couple of our CSA tomatoes (including what was apparently the ugliest tomato my husband—randomnomad—has ever seen, per his blip yesterday). The pork was astonishingly juicy and tender; the Berkshire breed has a lot of fat marbling.