Canarian Suckling Pig, Rastelli Cheese Textures, Lentil, Red Mojo, and Parmigiano Reggiano
This dish connects the region of Parmigiano Reggiano with the Canary Islands through a layered composition. Confit suckling pig is paired with lentils, cotechino and red mojo, while Parmigiano Reggiano appears in foam and gel to add depth and structure. The result balances local identity with the character of the cheese, treated with precision and respect.
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
CONFIT SUCKLING PIG
Place the suckling pig in a vacuum bag with crushed garlic, rosemary, thyme and a small amount of oil or pork fat.
Vacuum seal at 100% (absolute vacuum if possible).
Sous Vide Cooking. Choose one of the following options:
72°C for 12 hours → tender yet firm, ideal for browning.
68°C for 18 hours → very soft, almost jam-like texture.
75°C for 8 hours → firmer texture, suitable for clean slicing.
Resting and Pressing
Immediately cool the bag in ice water.
Place the meat on a tray and press with weight to compact.
Refrigerate for at least 12 hours.
Reheating and Crisping. Portion the meat as desired, then:
Brown skin-side down in a non-stick pan over medium heat with weight on top.
OR Crisp in the oven at 230°C using the grill function.
| Fresh suckling pig | |
| to taste | Garlic |
| to taste | Fresh rosemary |
| to taste | Fresh thyme |
| for seasoning | Coarse salt |
| for seasoning | Ground black pepper |
| as needed | Olive oil or pork fat |
LENTILS
Heat olive oil in a saucepan.
Sauté shallots, garlic, carrot and celery gently.
Add lentils and bay leaf.
Pour in stock.
Cook slowly until lentils are tender but hold their shape.
Season with salt and pepper.
| 300 g. | Beluga lentils |
| 1 L. | Stock (poultry or vegetable) |
| 2 | Shallots |
| 1 | Clove garlic |
| 1/2 | Carrot |
| 1/2 | Celery stalk |
| 1 | Bay leaf |
| as needed | Extra virgin olive oil |
| to taste | Salt |
| to taste | Pepper |
COTECHINO
Place the cotechino in a pot.
Cover with water or stock.
Add garlic, rosemary and bay leaf.
Cook gently until fully cooked.
Keep warm until serving.
| 500 g. | Fresh cotechino |
| As needed | Water or light stock |
| to taste | Garlic |
| to taste | Rosemary |
| 1 | Bay leaf |
RED MOJO SAUCE
Rehydrate pepper by soaking in hot water for 10–15 minutes. Remove seeds and peel if very tough.
Blend all remaining ingredients until emulsified.
Let rest for 2–3 hours for flavours to develop.
Strain if a finer texture is preferred.
| 4 | Garlic cloves |
| quantity as desired | Dried red pepper |
| to taste | Whole cumin seeds |
| to taste | Palm honey |
| optional | Sweet paprika |
| optional | Dried chili pepper |
| to taste | White wine vinegar |
| as needed | Olive oil |
| for seasoning | Coarse Salt |
| for seasoning | Fried bread or boiled potato (optional, to thicken) |
PARMIGIANO FOAM
Finely grate the Parmigiano.
Heat water to 85°C.
Add cheese and keep warm for 20–30 minutes without boiling.
Pass through fine sieve or cheesecloth.
Add cream if a richer texture is desired.
If adjustments or stabilizing needed: Adjust salt and/or add lecithin to improve.
Pour liquid into a 0,5 liter siphon (max 45–50°C if using cream).
Charge with one N₂O cartridge.
Shake well.
Keep warm at 50–55°C if serving hot.
Shake again before serving.
| 100 g. | Parmigiano Reggiano (finely grated) |
| 300 ml. | Mineral water |
| 50 ml. | Cream (Optional) |
| 1 g. | Soy Lecithin (Optional) |
| to taste | Salt |
PARMIGIANO GEL
Grate cheese finely.
Heat water to 85°C.
Add cheese and maintain temperature for 25–30 minutes without boiling.
Let rest 10 minutes.
Strain thoroughly through superbag or cheesecloth.
Weigh 500 g of the infused liquid.
Sprinkle in 10 g Gracilagel while blending with immersion blender.
Bring to a gentle boil to activate.
Pour into a flat container.
Cool at room temperature.
Refrigerate at least 2 hours.
How to use: Cut into cubes OR Blend into a smooth gel and strain for a refined texture.
| 150 g. | Parmigiano Reggiano |
| 500 ml. | Mineral water |
| 10 g. | Gracilagel |
| to taste | Salt |
| 1 g. | Glutamate or white miso (optional) |
HOW TO PLATE
Spoon the lentils onto one side of a wide plate.
Place the crisped portion of suckling pig on top, skin facing up.
Add a spoon of the cooking jus around the meat.
Pipe small portions of Parmigiano gel around the plate.
Add a light mound of Parmigiano foam or finely grated Parmigiano beside the meat.
Finish with small dots of red mojo for contrast.
Garnish with a few fresh leaves.
