Maiale Al Marsala (Pork Marsala).
So in the 3 summer months I lived in Siena, Italy, learning the language before going to vet school in 1990, this wonderful Sienese housewife named, Serena, taught a traditional Italian cooking course associated with the language school in Siena. So, of course, I had to partake in starting a new hobby. We would start about 5 pm and make about 5 courses from scratch and then have a nice tavolata with classmates and friends with the usual local Tuscan wine every Monday and Wednesday. Then after my month of cooking classes was over, mainly because I was running out of funds to pay for it, I was able to be an invited guest to the tavolata having met a girl from NYC there in Siena studying the language as well. Oh how convenientJ. I thought the heck with vet school! I’m going to open a restaurant back in the states after this is summer is overJ Well I was better at eating than cooking at that time and was certainly much too raw in the kitchen for that to happen. No pun intendedJ But, when you are a vet student living on a shoestring budget you can’t afford any hobbies but the one that lies in preparing something to eat. So this is one of the dishes I learned to do pretty well over the 5 3/4 years of vet school there and I can’t visit my mother without having to make this for her back in California.