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Rome
A city with a glorious past, Rome has developed, throughout its history, a gastronomic culture which matches the magnificence of the city itself.
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| PORCHETTA - Suckling pig roast with herbs |
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This rustic dish has had its place on the menu of all festive meals in Rome since ancient times. It was, apparently, the favourite dish of Nero… |
INGREDIENTS: |
For 4 persons:
2 kg suckling pig
2 cloves garlic
2 branches of Rosemary
1 branch of Sage
1 branch of Basil
1 glass olive oil
Salt, pepper |
DEVARATION: |
Ask your butcher to prepare the suckling pig.
Make sure it has been emptied, boned and the head removed; making it easier to carve.
Cut the meat into large chunks.
Boil them for 1 to 2 minutes. Drain and scrape the skin with a sharp knife, avoiding cutting into the rind.
Wash and sponge the meat.
Peel the garlic and chop with the rosemary, sage and basil.
Grease an oven dish, and place the chunks of meat on it.
Pour over olive oil and season with salt and pepper.
Cover the meat with the chopped herbs.
Put it into the middle of the oven and leave to cook at a medium heat for 3 hours, turning the meat every 30 minutes.
Serve hot.
How to make this recipe even more special?
To improve the aromas of this dish, add fennel, nutmeg and a little white wine. Chop these up with the other herbs. You can also cook the whole suckling pig without cutting it up first. To do this you should place it in foil for the first hour of cooking. |
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