Piglet with truffle yarrow

Ingredients (for 1 person)

450 grams. of suckling pig (godall), lard, salt, pepper, 4 units of potato, black truffle, 10gr. of butter and 500cl of liquid cream. .

Preparation

For the truffle millefeuilles:

• Peel the potato, cut it very thinly and place it in a rectangular mold.
• Intersperse the truffle with the potato.
• Once the mold is well filled with potato and truffle, we will add the cream.
• Bake very slowly until the potato is cooked.
• Cool and unmold.

For the piglet:

• Salt and pepper the piglet and brush it with lard.
• Bake in the oven at a low temperature for about two hours. While cooking, baste the piglet with its juices.
• Once cooked, we will turn the oven to a high temperature so that the skin remains crispy.
• Cut a portion of truffle millefeuilles and fry it in a pan with butter.
• Plate the suckling pig, placing the truffle millefeuille on the side.