Maialino Madness · May 13, 09:41 PM by James Martin
Here’s something you probably don’t see much in your supermarket’s meat section unless you’re European:
It’s suckling pig, maialino. This is a “rack” of maialino, the same size as a rack of young lamb.
When I snagged this valuable hunk of piglet in the Conad supermarket, I had no idea of how to cook it. It turned out fabulous. Here’s what I did:
I seasoned it and scored the skin, then put it in a covered glass baking dish with a little wine in the bottom for moisture. I put the whole deal in a slow oven for close to 45 minutes. Then I took it out and let it sit a spell while the squash, potatoes, and spring onions roasted away at pretty high temperature. I returned it uncovered to the oven at high temperature to crisp the skin. It got all brown and crackly like you see in the picture after about 10 minutes.
Delish.
(Here’s Kyle’s version, cooked beside a wood fire: Roast Suckling Pig Recipe – Maialino allo Spiedo)
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