Courtesy of De Santos
Ingredients
Serves 6 to 10
• Whole 6-kilo (about 13-pound) piglet
• 1 head of garlic
• 1/4 liter (about one cup) extra-virgin olive oil
• 6 large potatoes, thickly sliced
• 2 rosemary sprigs
• 2 or 3 sliced red bell peppers
• Salt and black pepper to taste
PREPARATION
1. In a baking pan, place sliced potatoes, peeled whole garlic cloves, rosemary and sliced red bell peppers. Season with salt and pepper and sprinkle with some olive oil.
2. Rub piglet with olive oil and season with salt and pepper. Place on top of vegetable layer.
3. Bake at 350° C (about 660° F) for two and a half hours, basting occasionally with olive oil to prevent dryness.
4. When the skin crackles, remove from oven and serve as shown.
Chef’s Tip:
Accompany with wine, either Gran Sangre de Toro from Spain or Fetzer Merlot from California.
