Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon

Name: Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon
Ingredients: 1/4 cup extra-virgin olive oil; One 4-pound boneless pork shoulder roast; Kosher salt and pepper; 12 garlic cloves; 1/2 cup dry white wine; 3 quarts whole milk; 6 rosemary sprigs, plus chopped rosemary for garnish; 1 bay leaf; Five 3-inch strips of lemon zest; 1 pound rigatoni; 2 cups fresh ricotta cheese (1 pound); Freshly grated pecorino cheese, preferably Pecorino di Fossa

Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon was pinched from <a href="http://www.foodandwine.com/recipes/baked-rigatoni-milk-braised-pork-ricotta-and-lemon" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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1/4 cup extra-virgin olive oil

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One 4-pound boneless pork shoulder roast

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Kosher salt and pepper

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12 garlic cloves

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1/2 cup dry white wine

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3 quarts whole milk

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6 rosemary sprigs, plus chopped rosemary for garnish

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1 bay leaf

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Five 3-inch strips of lemon zest

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1 pound rigatoni

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2 cups fresh ricotta cheese (1 pound)

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Freshly grated pecorino cheese, preferably Pecorino di Fossa

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