Roasted Suckling Pig with Mushroom Stew

Ingredients

• 2 tablespoons/30ml sea salt
• 1 tablespoon/15ml peppercorns
• 6 sprigs fresh rosemary, minced
• 4 cloves garlic, peeled
• 4 sprigs fresh thyme, leaves minced
• 1/4 cup/60ml olive oil
• One 8-pound/4.2 kg suckling pig, cut into pieces
• 4 shallots, halved
• 2 heads garlic, halved horizontally
• 1 pound/450g rapini, blanched
• 3 tablespoons/45ml butter
• Salt and freshly ground black pepper
• Mushroom Stew, recipe follows, for serving
• 2 cups/500ml dried mushrooms
• Olive oil, for the pan
• 1 shallot, chopped
• 2 pounds/1kg button mushrooms, halved
• 2 cloves garlic, minced
• 2 tablespoons/30ml ketchup
• Salt and freshly ground black pepper
• 1 bunch fresh parsley, chopped
• Shaved Pecorino cheese, for garnish

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