Suckling pig pancetta with potato purée, mustard fruits and rosemary apples
Item 1 of 1
- medium
- 4
- 60 minutes
This delicious recipe from Teresa Buongiorno pairs flavoursome suckling pig pancetta with sweet rosemary apples and silky potato purée. This recipe also uses mustard fruits, mostarda di frutta, which is an Italian condiment made of candied fruit and a mustard-flavoured syrup.
First published in 2015
Ingredients
Metric
Imperial
Suckling pig pancetta
Rosemary apples
Potato purée
- 500g of potatoes
- 100g of milk
- salt, to taste
- 3g of nutmeg
- 1 tonka bean
- 50g of Parmesan
To plate
- 2 tbsp of mustard fruits
- rosemary
- edible flowers
- cress
SAVE RECIPE
Equipment
- Water bath
- Vacuum bag and machine
Method
1
Cut the pancetta into pieces and season with the chopped herbs, salt and pepper. Leave to marinate for 3 hours
- 1 sprig of rosemary
- 1 handful of bay leaves, torn
- 1 sprig of sage, chopped
- salt, to taste
- pepper, to taste
- 800g of suckling pig pancetta
2
Preheat a water bath to 65ºC
3
Place the pancetta in vacuum bags and seal. Cook in the water bath for 8 hours
4
Peel, core and dice the apples, then mix with the sugar, chopped rosemary, salt, pepper and 1 tsp of raspberry vinegar. Cook in a small saucepan over a low heat for 5 minutes. Add butter and stir until creamy
5
For the potato purée, boil the potatoes and mash while they are still hot
- 500g of potatoes
6
Place them in a pan over a low heat and start whisking. Add the milk, salt, nutmeg and a fine grating of tonka bean to taste. Add the Parmesan and remove from heat
- 100g of milk
- salt, to taste
- 3g of nutmeg
- 1 tonka bean
- 50g of Parmesan
7
Add a drizzle of oil to a hot iron pan and fry the pancetta skin-side down until it becomes crispy, for at least 5 minutes. Drain on kitchen paper and keep warm
8
Place two spoonfuls of the potato purée onto the centre of each plate, then place the pancetta pieces on top
9
Add a quenelle of rosemary apples and spoon some mustard fruit onto one side of the plate. Pour over a spoonful of the juices from cooking the pancetta and garnish with rosemary, cress and edible flowers
- 2 tbsp of mustard fruits
- rosemary
- edible flowers
- cress
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