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Pork Castilian Style
Casa Sobrino de Botín, Madrid, Spain
A Treasury of Great Recipes
Mary and Vincent Price, 1965, Grosset & Dunlap
Out of Print, Used & Rare
Antigua Casa Sobrino de Botín is pure Spanish from its long and grandiloquent
name to its vaulted ceilings and tile decorations…
”In the sixteenth century, when Madrid was scarcely more than a trading post
for merchants from all over Spain, an inn stood on the spot where Botín is
Even then the inn enjoyed a local fame for its stone oven, from which
of roasted meat wafted across the marketplace…
Botín’s famous recipe for cochinillo asado, roast suckling pig, which
prefer to do with fresh ham for several reasons…”
Preheat oven to moderate (350 degrees F.)
Score the skin and fat of a fresh ham weighing from 12 to 14 pounds.
Place in a
shallow roasting pan (in Spain they use an oval earthenware
one) and rub the
skin with 4 tablespoons butter or shortening.
Mix: 3 bay leaves, crumbled, 3 cloves garlic, minced, 1/2 teaspoon dry thyme, 2
tablespoons chopped parsley, and 3 tablespoons minced onion. Sprinkle mixture
Sprinkle meat with: juice of 1 lemon, 1/3 cup white wine, 2 tablespoons sweet
paprika, and 2 teaspoons salt.
Roast the meat for 1 1/2 hours. Remove fat that has accumulated in
Add to pan: 1/3 cup white wine and 1 cup water. Continue to roast for
3 1/2 to 4
1/2 hours longer, or a total of 25 minutes per pound, basting
every half hour
with the liquid in the pan.
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