Suckling pig cooked at low temperature with vegetables and aged Balsamic Vinegar of Modena PGI
Ingredients for 4 people:
800 g suckling pig coppa
For the marinade:
carrots, celery, onion, garlic, rosemary, bay leaf, sage, juniper berries, red wine, salt
For the vegetables:
2 carrots
2 sticks of celery
1 red onion
2 courgettes
1 small aubergine
10 g sugar
10 g salt
30 g oil
2 sprigs thyme
30 g white vinegar
Finish with:
Aged Balsamic Vinegar of
Modena PGI
Preparation
Author: Annamaria Barbieri
Marinate suckling pig with all the marinade ingredients.
Arrange the meat in a roasting dish covered 3/4 with red wine and roast in a dry oven at 190°C for 30 minutes. Cover the dish and continue cooking for 2 and a half hours at 120°C mixed cooking cycle.
Dice the vegetables, dress and cook in the oven at 170°C for 15 minutes.
Serve with vegetables and finish with aged Balsamic Vinegar of Modena.
