Recipe by Fabio Abbattista: Roasted suckling pig, parsley root, and apricots
Ingredients for 10 people
Pork shoulder
- 1 Mora Romagnola pork shoulder
- Salt
- Thyme, rosemary
Method
Season the Mora Romagnola pork shoulder with herb salt, thyme, rosemary, and extra virgin olive oil.
Place in vacuum-sealed bags, cook in a steam oven for 9 hours at 60°C, then portion and cut into slices about 2 cm thick.
Apricot ketchup
- 450 g apricots
- 6 g sliced ginger, peeled
- 60 g brown sugar
- 1 cinnamon stick
- 0.5 g gelatin
Procedure
Remove the pits from the apricots and place them in vacuum-sealed bags, steam at 102°C for 30 minutes.
When cooked, place them in a pot with the ginger, sugar, star anise, and cinnamon stick and cook slowly.
Remove the cinnamon and anise, blend everything in a food processor and add the gelatin. Cool, place in a bottle and serve at room temperature.
Chimichurri (250 g)
- 50 g finely chopped parsley
- 10 g fresh chili pepper, seeded
- 40 g chopped spring onion
- 10 g fresh chopped oregano
- 1 clove of garlic, cored
- 110 g extra virgin olive oil
- 2 g chopped fresh fennel
- fine salt and freshly ground black pepper to taste
Procedure
Mix all the ingredients together and the sauce is ready.
Carpione base
- 1 liter water
- 1 liter white wine vinegar
- 1 liter white wine
- 2 pieces of cinnamon
- 3 sprigs of parsley
- 105 g fine salt
- 210 g sugar
- 8 cardamom pods
- 15 juniper berries
- 1 chili pepper
- 1 ½ cloves of garlic
- 1 bay leaf
Procedure
Boil all the ingredients and then strain.
Carpione-style parsley root
- Parsley root
- Extra virgin olive oil
- Marinade base
- Parsley
- Fine salt and pepper
Procedure
Peel the parsley root and slice it with a mandoline to a thickness of 4.5 cm, then cut into 6 cm long sticks.
In a pan with oil, brown and cook the roots, season with salt and pepper, pour in the marinade and finish cooking.
Season with julienned parsley.
Parsley root purée
- Parsley root
- Brown butter
- Cream
- Vegetable broth
- Salt, white pepper to taste
Procedure
Peel and slice the parsley root. Toast the parsley root in oil without letting it brown, add the vegetable broth and cream. Cook for about an hour, adding salt during cooking.
When the root has broken down, blend for 5 minutes at 110°C until smooth and homogeneous, then add the brown butter, salt, and white pepper.
Dish composition
Regenerate the suckling pig cup at 56°C in a steam oven, brown the presentation side of the cup on the griddle, finish the cup on the other side over charcoal and season with the chimichurri.
Spread the parsley root purée in the center of the plate, place the pork neck on top, drizzle with the sauce, place three dots of apricot ketchup on the sides, and then place the marinated parsley root sticks on the pork neck.
