Suckling Pig With Artichokes And Cocoa Brittle

Suckling Pig With Artichokes And Cocoa Brittle

Suckling Pig With Artichokes And Cocoa Brittle

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

March 31, 2012

Cuisine

Season & Occasion

serves for

2

total time

1 HR 30 MIN

ingredients

suckling pig
300 g
Onion
50 g
carrot
50 g
Celery
50 g
Aromatic herbs
To taste
Artichoke
200 g
herbed bread
100 g
White wine
20 g
Mint
4 leaves
butter
200 g
sugar
200 g
Milk
100 g
Glucose
100 g

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]

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