OPERA WHITE AMARETTO SUCKLING PIG

Peter Sgaramella, Executive Chef at the Torre Maizza Masseria in Savelletri di Fasano (Italy), presents a recipe for suckling pig with Opera White Amaretto, strictly cooked at a low temperature.

INGREDIENTS

Extra virgin olive oil
Slightly unripe kumquats
Sweet and sour candied almonds
Vanilla flavored
Licorice powder
Almond wafers
Tangerines
Vanilla bean

Pepper
Almond oil
Dill
Robiola cheese foam
Potato hash
Suckling pig fillet
Pork sauce
Opera White Amaretto

PREPARATION

First marinate the pork: put the fillet in a sous-vide pouch with the vanilla salt, kumquats, vanilla bean, dill, almond oil, pepper and the main ingredient: Opera White Amaretto. Seal the pouch. Cook at low a temperature for 20 minutes at 80°C.

Once cooked, set the suckling pig on a pan with a bit of oil. Serve adding the Robiola foam, pig sauce, potato hash, almond wafer, candied almonds, and sliced kumquats. Garnish with a touch of dill.

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