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| 1 suckling emptied and cleaned,
Salt, pepper Stuffing : Roasted buckwheat, 3 onions 300 g of mushrooms, Salt, pepper |
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| Wash and dry the suckling well, rub it with salt and pepper. Prepare the stuffing: Pour the buckwheat in twice its volume of water and salt lightly, cook on low heat until evaporation of the water (the quantity of buckwheat depends on the size of the suckling). While that is cooking, in a pan, brown the onions and mushrooms.
Mix with the buckwheat. Fill the suckling with the stuffing: do not overfill. If some stuffing remains, put it on a plate. Sew the opening in the belly with thick thread, coat the suckling with olive oil, and place it in an oven resistant dish. You must protect the ears and snout by wrapping them with aluminium foil, otherwise they might burn. Put the suckling in a preheated oven at 200° and cook for approximately three hours. Baste with the cooking juices every once in a while. The suckling is done when juices of a fleshy part run clear when pierced. Towards the end, you must remove the aluminium foil to allow the ears and snout to golden. Once the suckling is out of the oven, remove the thread, take out the stuffing and place it on a service platter. Place the suckling on top, decorate with parsley and serve. |
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