Roast suckling pig from Corsica: The Recipes (page 26) by Nicolas Stromboni

  • red wine vinegar
  • red wine
  • Show all ingredients...

  • EYB Comments

    The book's "Caraway thyme sauce (A salamoghja)" recipe called for in this recipe requires standing for 48 hours. Requires cooking for 2 hours. Can substitute leg of pork for suckling pig, and thyme for arba barona. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Caraway thyme sauce (A salamoghja)" recipe called for in this recipe requires standing for 48 hours. Requires cooking for 2 hours. Can substitute leg of pork for suckling pig, and thyme for arba barona. See recipe for variation.

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