Distinction’s Recipe of the Day

Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store,  The Greenbriar, Hillside Orchards,  The Veggie Patch, and The Olive Basket.

Traditional Italian Roasted Whole Baby Pig and Roasted Potatoes
“Porchetta da latte al forno con Patate Arrosto”

By Mirko Pasta & The Greenbriar

Ingredients:

.1 Baby Whole Pig ( deboned ) about 16lbs (Striplings General Store)
1 cup of red wine
Kosher salt, whole black pepper
5 Garlic clove, 1 oz. nutmeg
4 oz. wild Fennel seed, 4 Fresh Oranges
Rosemary and Thyme (The Veggie Patch)
Extra virgin oil (The Olive Basket)

Directions

  1. Clean, debone and empty the Pork belly.
  2. Chop together the herbs, the Fennel seeds and garlic. Place in a mixing bowl. Add some salt and pepper, the nutmeg and a little red wine.
  3. Stuff the Whole Pig with the stuffing and the oranges cut in half.
  4. Tie the whole Pig with a string.
  5. Put the whole pig in a cooking tray and grease the meat entirely with some extra virgin olive oil.
  6. Cook in the Oven at 220 degrees for 3 Hours, adding the remaining red wine once in awhile.
  7. The skin has to be golden and crispy.
  8. Let it cool down a little and serve it with rosemary roasted Potatoes.

portrait

From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.

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