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Roman recipes

Roast suckling pig


2 kg small deboned piglet
2 garlic cloves
2 sprigs of rosemary
1 tablespoon of wild seseli
½ glass of extra virgin olive oil
salt and pepper
1 bunch of ripe white grapes
1 knob of butter
50 gr. flour
bay leaves

Chop the Rosemary, garlic and seseli. Flatten out the deboned piglet, flame the bristles of the pork rind, put the chopped mix inside and add salt and pepper. Tie the piglet with kitchen string. Bake in the over for 120 minutes at 250°, and in any case until a crust is formed. For the sauce: melt the butter in an alumina a little saucepan, add flour by sprinkling it onto the butter and stir constantly. When the mix is smooth and without clots, add the grape juice (that has been sieved) while stirring all the while. Let simmer for a few minutes then add salt and pepper until the right sweet-and-sour taste is reached. Leave to sit in a steel vessel. When the pig is ready, remove the string and keep warm. Mix the sweet-and-sour sauce with the cooking liquid of the meat, sieve and keep warm. Cut the pig into slices and decorate the plate with a bay leave and a little bunch of grapes. The hot sauce is presented separately.

Related to: Secound courses