Roast Suckling Pig

Roast Suckling PigIngredients
1 suckling pig ( 6/7 Kg )
chicken livers
spicy sausage
white wine
garlic, rosemary, sage
salt, pepper
Garda extra-virgin olive oil

Bone the suckling pig. Prepare a stuffing with cubed potatoes, livers and sausage. Soak with white wine, and season with salt and pepper; finish cooking the potatoes. Meanwhile lay out the suckling pig and season it with a chopped mixture of garlic, rosemary and thyme, then fill it with the above stuffing. Wrap it with bacon and tie it well with kitchen twine.
Roast in the oven for 30 min at 200°C, basting now and again with white wine.

Composition of the dish
Prepare cutlets of suckling pig and set them on the plate, serving with fresh spinach dressed with Garda oil, and roast potatoes with thyme. Reduce the stock and use it to flavour the meat.
Dress with Garda extra-virgin olive oil.

Chef: Blesio Giangiacomo

Accademia del trisacco
S.Angela Merici 6 – Desenzano del Garda – Tel 030 9121908