Piglet shoulder with carob

Suggested wine pairing:
L’ETERNO produced by Feudi del Pisciotto

An expression of clear Burgundian character, consistent, but at the same time exceptionally fine and elegant.

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Chef FRANCESCO PATTI Ristorante Coria in Caltagirone (CT)

Ingredients for 4 people:

Ingredients for the burger:

600 g shoulder of black piglet
180 g cream of black lentils
4 novella carrots
200 g fennel seeds
50 g meat sauce
20 g of carob syrup

Preparation of the cream of lentils:

Soak the lentils in cold water overnight. Sauté the celery, carrots, onions and fennel; add the lentils and water and boil for approximately 30/40 minutes; blend the cooked lentils until you obtain a cream and strain. Blanch the carrots and fennel and then sauté in a pan with garlic and rosemary.

Preparation of the piglet:

Char the piglet and then vacuum cook at low temperature for 20 hours at 64 °C. Cook the piglet in a pan with the meat sauce and the carob syrup. Serve the warm piglet on the cream of lentils.