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Crispy roast suckling pig
[/vc_column_text][vc_empty_space alter_height=”medium” hide_on_mobile=””][vc_column_text]“Every time I talk about Enrico Bartolini, I have to redo the star count: nine in 2021. No Italian had ever arrived to that. This forty-year-old Tuscan from Pescia, trained between London and Paris, earned his culinary doctorate cooking with Massimiliano Alajmo in Padua. Then he went to Oltrepò Pavese where, in 2009, he received his first Michelin star. Two years later, dragged to Brianza, in 2013, he earned the second. The time was ripe to open in Milan and there, in 2019, after a 26 year absence from when it had been taken from the great Gualtiero Marchesi, the third star arrived. In the meantime, the star at Casual in Bergamo Alta arrived; at Andana in Castiglion della Pescaia; at the Locanda Sant’Uffizio in Monferrato, and at the Poggio Rosso in Borgo San Felice in Tuscany. By then though, a “two-star” had arrived at the Glam of Palazzo Venart in the heart of Venice. It is difficult to multiply the number of gourmet restaurants, but almost impossible, at this rate, to multiply the number of Michelin stars.”
Bruno Vespa
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The recipe
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Ingredients for 4 people
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800 gr suckling pig in one piece
3 tablespoons of mustard
Maldon Salt, as needed
Ground pepper
3 tablespoons lard
Oil
Sage
Rosemary
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Preparation
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- Debone and lightly crush the suckling pig. Season with oil, lard, salt, sage and rosemary.
- Bake at 175 degrees for 40 minutes with the skin down on a baking sheet… then turn the pig over with the skin upwards and cook at 230 degrees for 8-10 minutes.
- Once the skin is crunchy, carve and serve with a seasonal side dish
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Wine recommended for this dish
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