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Suckling Pig With Artichokes And Cocoa Brittle

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 30MIN

Ingredients

Suckling pig: 300 g

Onion: 50 g

Carrots: 50 g

Celery: 50 g

Aromatic herbs: To taste

Artichokes: 200 g

Bread: 100 g

White wine: 20 g

Mint: 4 leaves

Butter: 200 g

Sugar: 200 g

Milk: 100 g

Glucose: 100 g

Italian chef Daniel Facen's amazing suckling pig recipe, with artichokes and cocoa brittle

Preparation

Suckling pig

Sauté the vegetables, add the suckling pig and stewing it all very well, covering with vegetable broth.

Bring to a boil then continue the cooking in a Ronner at 60°C for 36 hours.

Filter all and remove the fat.

Collect 500 g of cooking water and 50 g of very stiff egg whites.

Mix in a mixer and then dry for 12 hours at 75°C.

Artichokes

Clean and cook the artichokes with all the ingredients.

Blend and add 2 g of agar agar, put into a mould and let cool.

Cocoa brittle

Cook everything at 110°C.

Add 50 g of sugar, 5 g of pectin, 120 g of sesame seeds, 200 g cocoa beans.

Roll out, let cool and then prepare small balls.

Melt them at 210°C for 4 minutes.

Add the sauce to the plate with the artichokes and then cover it with the suckling pig, decorating it with the cocoa brittle.

Watch chef Daniel Facen preparing this amazing recipe

[VideoID=85c6b2e5-1a6f-4993-821c-3a0e7d7f5bfe]

Italian chef Daniel Facen's amazing suckling pig recipe, with artichokes and cocoa brittle

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