Baked rigatoni with milk, braised pork, ricotta and lemon recipe

Ingredients

• ¼ cup extra-virgin olive oil, plus more for greasing
• One 4-lb boneless pork shoulder roast
• Kosher salt
• Freshly ground pepper
• 12 garlic cloves
• ½ cup dry white wine
• 3 qts whole milk
• 6 rosemary sprigs plus chopped rosemary for garnish
• 1 bay leaf
• Five 3-inch strips of lemon zest
• 1 lb rigatoni
• 2 cups fresh ricotta cheese (1 lb)
• Freshly grated pecorino cheese, preferably Pecorino di Fossa

1. Preheat the oven to 375°. In a large enameled cast-iron casserole, heat 2 tablespoons olive oil. Rub pork all over with remaining 2 tablespoons oil and season with salt and pepper. Add to casserole and cook over moderately high heat until browned all over, about 8 minutes; transfer to a plate. Add garlic to casserole and cook, stirring, until golden, 1 to 2 minutes. Add wine; cook until almost evaporated, about 2 minutes.
2. Add milk, rosemary sprigs, bay leaf and lemon zest to the casserole and bring to a simmer. Add pork and braise in the oven for about 3 hours, until meat is very tender. Let pork cool in the casserole to room temperature.
3. Transfer cooled pork to a work surface and cut in half. Coarsely chop 1 piece; reserve the remaining pork for another use. Working in 2 batches, puree the cooking liquid in a blender until smooth. Strain through a fine sieve, pressing down on the solids. Discard solids.
4. Increase oven temperature to 425°. Lightly grease a 3½- to 4-quart baking dish. In a pot of salted boiling water, cook pasta until barely al dente. Drain and transfer to a large bowl. Add chopped pork and 3 cups of the strained cooking liquid, season with salt and pepper and toss to coat. Transfer pasta to the prepared baking dish and dollop ricotta on top. Cover with foil and bake for about 20 minutes, until the pasta is tender. Uncover and bake for about 15 minutes longer, until golden on top. Garnish with pepper and chopped rosemary. Serve with grated pecorino.