2 tablespoons/30ml sea salt
1 tablespoon/15ml peppercorns
6 sprigs fresh rosemary, minced
4 cloves garlic, peeled
4 sprigs fresh thyme, leaves minced
1/4 cup/60ml olive oil
One 8-pound/4.2 kg suckling pig, cut into pieces
4 shallots, halved
2 heads garlic, halved horizontally
1 pound/450g rapini, blanched
3 tablespoons/45ml butter
Salt and freshly ground black pepper
Mushroom Stew, recipe follows, for serving
2 cups/500ml dried mushrooms
Olive oil, for the pan
1 shallot, chopped
2 pounds/1kg button mushrooms, halved
2 cloves garlic, minced
2 tablespoons/30ml ketchup
Salt and freshly ground black pepper
1 bunch fresh parsley, chopped
Shaved Pecorino cheese, for garnish
Ask your butcher to cut the suckling pig for you.
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