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Friday, November 2, 2012

CERDITO WITH 14TH C RECIPE FOR GARLIC CHEESE SAUCE


Lechón de dos días mamando...
(Two day old piglet breast feeding)
Photo from: Focusonpiglets

cerdo lechon, piglet or suckling pig. Juan Ruíz portrays them as merrily jumping and dancing to defy Lent.[Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Ruíz/Brey. 1965:1085a:176]
 

ANOTHER RECIPE FOR ALMEDROC [GARLIC CHEESE SAUCE[1] ] FOR PIGLET SPIT ROASTED PIGLET ADAPTED FROM SENT SOVÍ CXXXXII QUI PARLA CON FFARETS EN ALTRA MANERA ALMEDROC A PORCEL QUE VA EN ASTA B MUYOLS D’OUS, pp 161-162

Ingredients

Almodroc
Photo by: Lord-Williams


1 sucking pig[2]
2 garlic cloves sliced
An herb mixture of:
2 tbsp thyme
1 tbsp rosemary
1 tbsp tarragon

For the Sauce:
3 garlic cloves
2 tbsp grated parmesan cheese
3 hard boiled egg yolks
2 tbsp broth
3 tbsp olive oil
1 tbsp liquefied lard
1 tsp mixed spices[3]
garnish with a pinch of mixed spices


Pork Roast with Garlic Cheese Sauce
Photo by: Lord-Williams
Preparation

PREHEAT OVEN AT 475ºF / 240ºC

Score the skin of the pork. Make holes with a paring knife and stick them with slices of garlic. Rub the roast with the herb mixture. Spit or oven-roast the meat for 25 minutes. If roasting in a pan turn the meat over. Reduce oven to 375º F / 190ºC cook as per the weight of the pork calculating 35 minutes for each pound.

Peel and mash the garlic cloves. Pound them with the cheese and egg yolks. When ground blend in broth, oil and lard. Add mixed spices. Do not boil or stir the mixture as it will curdle. Pound the mixture instead until the consistency is like mayonnaise.[4] Serve on the side of the pork or in a bowl.

As the roast was dry, a gravy was made by heating the pan juices collected under the spit, 1 c water and slowly adding 1/4 c flour to thicken it. 



[1] See blog titled almodrote published on August 23, 2011 for Nola’s version of this recipe in which chicken was used instead. Also see blog titled capírotada the other Sent Soví, recipe #CXXXXI, published September 8, 2012 and esparcita published April 25, 2014 for Villena's.
[2] The cheapest piglet for sale is the sucking pig weighing 6.6-8.8 lbs, which costs $US 85.00. A pork roast weighing 1 lb, therefore, was used instead.
[3] See blog titled cardamomo published August 16, 2012 for ingredients.
[4] This is made in the same way as alls esquesos. See blog with this title published August 6, 2011.

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