Brazil

Piglet

Salt and Spicy Paprika

Olive oil

Enough water to cover the bottom of your baking dish (2cm)

Rosemary to taste

Segovia Roasted Piglet

Tempere o leitão somente com sal de cozinha páprica picante e azeite meia hora antes de ir para o forno. 

Season the suckling pig only with hot paprika and olive oil half an hour before going into the oven.

Deite o leitão numa assadeira, com a barriga para cima. Coloque algum suporte para que as costas do leitão não fiquem em contato com o fundo da assadeira. Adicione um dedo de água, ramos de alecrim e leve ao forno a 180°c por 1:30h .

Lay the piglet in a roasting pan, belly up. Place some support so that the piglet's back is not in contact with the bottom of the roasting pan. Add a finger of water, rosemary sprigs and bake at 180°c for 1:30h.

Retire o leitão do forno e vire as costas para cima, cubra patas, orelhas e o rabo com papel alumínio, regue com azeite e volte ao forno por mais 1 hora.

Remove the suckling pig from the oven and turn its back up, cover the legs, ears and tail with aluminum foil, drizzle with olive oil and return to the oven for another 1 hour.

Segovia Roasted Piglet

Tags

Did you like this recipe?

You may also like