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No 101 Porcelletto alla Corradino (Sucking Pig)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Sucking pig, ham, eggs, Parmesan, truffles,
mushrooms, garlic, bay leaves, coriander seeds, pistacchio nuts,
veal forcemeat, suet, bacon, herbs, spice.
Bone a sucking pig, remove all the inside and fill it with a
stuffing made of veal forcemeat mixed with a little chopped suet,
ham, bacon, herbs, two tablespoonsful of finely chopped pistacchio
nuts, a pinch of spice, six coriander seeds, two tablespoonsful of
grated Parmesan, cuttings of truffles and mushrooms all bound
together with eggs. Sew the pig up and braize it in a big stewpan
with bits of bacon, a clove of garlic with two cuts, a bunch of
herbs and one bay leaf, for half an hour. Then pour off the gravy,
cover the pig with well-buttered paper, and finish cooking it in
the oven. Garnish the top with vegetables and truffles cut into
shapes, slices of lemon and sprigs of parsley. Serve with a good
sauce piquante (No. 229). Do not leave the garlic in for more than
ten minutes.

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