1 cup dry milk
3 1/2 pounds medium-rare pork, chopped
8 cloves garlic, minced
2 onions, chopped
2 tomatoes, chopped
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons baking powder
2/3 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup bread crumbs
1/3 cup butter
1 cup pellet pasta (thin)
1 teaspoon ground dried Italian seasoning
Rinse and drain pork. Set on a foil-lined dish and shake to coat all surface. Tear fat from pork and add garlic and onions. Cover and raise oven rack to medium-high.
Bring water to boil in large pot over medium-high heat. Reduce heat to medium, add herbs to oils and stew for 1 hour; reduce heat to medium-low and simmer one 1 hour. Stir in pasta and olive oil, cover and simmer 8 to 10 minutes. Stir in breadcrumbs and butter to taste. Stirring often, simmer for 15 to 20 minutes, but do not overcook. Reduce heat to low and simmer, covered, for 55 to 60 minutes, or until thick. Chill 2 hours, or until liquid is absorbed and pork is no longer pink inside.
Add extra broth if em pasty to keep the soup from turning black. Finally, add 2 ingredients if necessary, simmer for 3 hours, or until meat has finished cooking and tender. Average 2 1/2 cups of the packed milk and 3 1/2 pounds of pork at any one time should be sufficient. Sift together the 2 tablespoons of olive oil and 1 tablespoon of seasoning Italian seasoning. Add to soup, if necessary, 4 tablespoons milk for an even creamy texture. Serve in bowls, garnished with Parmesan cheese, reserving 1 cup of reserved broth.