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| 1 suckling of 6 kg
1 kg of pork collar 400 g of pork liver 400 g of pancetta or of lean non-smoked lard 2 kg of Swiss chard tops 1 kg of spinach 2 red sweet peppers: 400 g 1 kg of podded green peas 500 g of white onions 2 medium leeks: 400 g 150 g of rice 350 g of grated parmesan 8 eggs 3 tablespoons of flat pounded parsley 3 tablespoons of finely cut chervil 3 tablespoons of finely cut chive 1 teaspoon de marjoram finely minced 70 g of fine sea salt 12 g of grinded black pepper 2 tablespoons of olive oil For cooking: 1/2 litre olive oil 1 head of garlic 12 grains of thyme 7 branches of rosemary Salt Pepper |
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| Totally bone the suckling, including the legs and shoulders. Remove the heart, liver and lungs but not the kidneys. Put the suckling on its back and add salt and pepper to the interior. Prepare the stuffing. Mince the collar with a grinder (large grill).
Cut the pancetta in 1/2 cm cubes and cut the pork liver, heart, liver and lungs of the suckling in 1 cm cubes. Wash the top of the Swiss chards. Cook in salted boiling water. Drain well. Put aside 400 g. Remove and wash the stalks of the spinach. Cook in salted boiling water. Drain well and put aside 200 g. With a knife mince the stalks and the Swiss chards tops. Pod the green peas, and cook in salted boiling water (400 g remain). Drain and plunge in ice cold water, drain again. Cook the rice in salted boiling water until al dente. Drain. Sear the skin of the sweet peppers over a flame, Peel and cut in cubes of 5 cm removing seeds and white filaments. Peel the onions, put aside 300 g. Peel the leeks, and put aside 300 g (the white and the tender parts of the green). Slice thinly. Warm the olive oil in a fryer of 22 cm. On low heat, cook the onions and leeks until they are slightly golden. Break the eggs in a salad bowl. Beat with a fork. In a very large pie dish, put the collar, pancetta, suckling offals and pork liver. Mix the meats and add the vegetables, Swiss chard tops and spinach, onions and leeks, sweet peppers and green peas and the herbs: parsley, chervil, chives, marjoram, salt and pepper. Mix. Finally, add the parmesan and then the beaten eggs and mix again. Stuff the suckling with this preparation. Restore the suckling to its initial form. Sew, belly side up, every two centimetres and quite tightly. Skewer and baste with olive oil. Add salt and pepper. Pour olive oil in the drip tray under the skewer. Add thyme, rosemary and the head of garlic cut in halves. Put the suckling in front of the embers, but not too close to the source of heat: it must cook slowly for 2 hours 30 minutes. Midway through the cooking cover the ears and tail with wrinkled aluminium and during cooking baste often with flavoured oil. When done, the suckling must be very caramelized. Serve hot, warm or cold, cut in slices. |
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