- 1 suckling pig, 13 1/4 pounds (6 kg)
- 2 pounds pork loin (1 kg)
- 14 ounces pancetta or lean bacon (400 g)
- 14 ounces pork liver (400 g)
- 4 1/2 pounds Swiss chard leaves (2 kg)
- 2 pounds spinach (1 kg)
- 2 red bell peppers, 7 ounces each (200 g)
- 2 pounds peas, in their pods (1 kg)
- 5 1/4 ounces white onions (150 g)
- 3 1/2 ounces leeks, whites only (100 g)
- 5 1/4 ounces rice (150 g)
- 12 1/4 ounces parmesan (350 g)
- 8 eggs
- 1 bunch parsley
- 1 bunch chives
- 2 bunches chervil
- 1 bunch marjoram
- 2 3/4 ounces fleur de sel (80 g)
- 1 tablespoon freshly ground pepper (12 g)
- 1/2 cup olive oil (10 cl)
Herb-Infused Olive Oil
- 1 cup seasoning olive oil (20 cl)
- 1 head garlic
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
Step 1: Suckling Pig
Remove the liver, lungs and heart from the suckling pig, but leave the kidneys. Bone completely, paying careful attention not to pierce the skin. Bone the thighs and shoulders.
Finely chop the pork loin. Cut the pancetta into 1/2 inch (1 cm) slices, and cut the lungs, liver, and heart in the same manner.
Step 2: Vegetables
Stalk, wash and dry all of the vegetables.
Shell and boil the peas.
Mince the onions and leek whites finely. Simmer in a sauté pan in some olive oil, browning slightly, then let cool. It is very important for the peas to be cooked through completely, so that they do not ferment.
Cook the rice al dente. Cool and strain in a colander.
Boil 1 1/2 inches (3 cm) of salt water in a pot. Plunge the chard greens and spinach in it and cook for 2 minutes, chilling immediately. When cooled, press the greens to remove as much water as possible and chop with a knife.
Break the eggs into a mixing bowl and beat them.
Stalk, wash, dry and chop the parsley, chervil and marjoram.
Wash and mince the chives finely.
Peel the peppers after having charred them over an open flame. Seed and dice them.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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