Milk-braised pork tortelloni with a lemon zest finish

Elizabeth David is probably best known for bringing French cuisine to British tables. But her 1954 book Italian Food made a reasonable stab at introducing rural Italy’s fresh, simple flavours to a United Kingdom only just relaxing from the grip of rationing.

One of the fun things in Italian Food is a scrappy, half-explained braise of pork in milk with marjoram. Plated up as a main it would have all the appeal of stringy cement. But conceptually it’s a nice way to keep slow-cooked pork moist and flavoursome.

So how about wrapping it up in pasta, a rich carby cloak to hide its shame?

Milk-braised pork tortelloni

Tortelloni are great (even if I did fold mine wrong), and keeping them large cuts down the hassle. What’s fun here though is the addition of a little lemon zest, just before cooking. It steams in the filling so that when you slice into the pasta, you get this flash of zingy aroma, but the flavour doesn’t overpower.

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