cookbooks

No. 101. Porcelletto Alla Corradino (sucking Pig) Recipe

Porcelletto Alla Corradino, also known as Sucking Pig, is a classic Italian dish that dates back to ancient times. It is said to have originated in the city of Corradino, Italy, where it was traditionally prepared for special occasions and festive gatherings. This exquisite dish showcases the succulent flavors of a young pig, combined with an array of aromatic ingredients that create a truly unforgettable dining experience.

Before we delve into the recipe, let's talk about some interesting facts about Porcelletto Alla Corradino. In ancient times, the sucking pig was considered a symbol of good luck and prosperity. It was often served as the centerpiece of grand feasts and banquets, signifying abundance and celebration. The preparation of this dish requires skill and precision, as the pig must be deboned entirely, leaving only its tender meat to be filled with a flavorful stuffing. The combination of truffles, mushrooms, spices, and herbs adds depth and complexity to the dish, while the bacon and suet enhance its richness.

Now, let's move on to the recipe itself, which requires a list of ingredients that will bring out the authentic flavors of Porcelletto Alla Corradino.

Ingredients:
- 1 sucking pig
- 200g ham, finely chopped
- 4 eggs, beaten
- 100g Parmesan cheese, grated
- 50g truffles, thinly sliced
- 50g mushrooms, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 6 coriander seeds
- 2 tablespoons of pistachio nuts, finely chopped
- 200g veal forcemeat
- 100g suet, chopped
- 200g bacon, diced
- Assorted herbs (such as rosemary, thyme, and sage), finely chopped
- Pinch of spice (such as nutmeg or allspice)
- Salt and pepper to taste

To begin, start by deboning the sucking pig and removing all the innards. This is a delicate process that requires skill, so it is advisable to seek the assistance of a skilled butcher or a professional chef. Once deboned, set the pig aside.

Next, prepare the stuffing by combining the veal forcemeat, chopped suet, ham, bacon, herbs, chopped pistachio nuts, coriander seeds, grated Parmesan, truffles, mushrooms, and beaten eggs in a bowl. Mix everything together until well combined, and season with salt, pepper, and a pinch of spice to taste.

Now, take the deboned sucking pig and carefully fill it with the prepared stuffing. Sew the pig up tightly, ensuring that none of the stuffing escapes during cooking. This will help to keep the flavors inside the pig intact.

In a large stewpan, place the stuffed pig and add bits of bacon, minced garlic cloves, a bunch of herbs, and a bay leaf. Pour in enough water to cover the pig, and let it braise over low heat for approximately 30 minutes. This will help to infuse the pig with the flavors of the bacon, garlic, and herbs.

After braising, carefully pour off the gravy and set it aside for later use. Transfer the pig to a baking dish and cover it with a layer of well-buttered parchment paper. Place the dish in a preheated oven and continue cooking at 350°F (180°C) for about 2 to 3 hours, or until the pig is tender and cooked through.

While the pig is roasting, you can prepare the garnish. Cut vegetables and truffles into decorative shapes, slice lemons, and gather sprigs of fresh parsley. These vibrant additions will not only enhance the presentation of the dish but also provide a burst of freshness and color.

Once the pig is fully cooked, remove it from the oven and carefully remove the parchment paper. Arrange the garnish on top of the pig, creating an appealing visual display. Serve the Porcelletto Alla Corradino with a side of the delicious gravy that was set aside earlier, or pair it with a flavorful sauce piquante for an added kick.

One important tip to remember when preparing Porcelletto Alla Corradino is to remove the garlic from the pig after no more than 10 minutes of cooking, as leaving it in for too long can overpower the delicate flavors of the dish.

Now that you have mastered the art of preparing Porcelletto Alla Corradino, it's worth exploring other similar recipe dishes that showcase the versatility of pork and the creativity of Italian cuisine. Some notable dishes that you might want to try include Porchetta, Arista alla Fiorentina, and Cotechino. Each of these dishes offers a unique combination of flavors and ingredients, keeping the Italian culinary traditions alive.

Enjoy the rich flavors, tender meat, and exquisite aromas of Porcelletto Alla Corradino, and savor the experience of recreating a part of Italian gastronomic history on your own dining table.

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