Cochinillo Asado (Roast Suckling Pig) We lunched up-stairs at Botin's. Its one of the best restaurants in the world. We had roast young suckling pig and drank rioja alta. Brett ‘did not eat much. She never ate much. I ate a very big meal and drank three bottles of rioja alta.” This recipe is adapted from Casa Botin in Madrid, the oldest restaurant in the world. I would like to thank Antonio Gonzalez II, and everyone at Botin, ‘for their hospitality and charm. 6 SERVINGS 18- to 10-pound suckling pig % pound lard Salt Pepper 2-3 sprigs fresh parsley 1 sprig fresh thyme 2bay leaves 2cloves garlic ‘small onion Lcup dry white wine 2%4 cups water Preheat the oven to 450° F. Have your butcher butterfly the pig, or do ityour- self by opening the underside, leaving the back- bone and the head intact. Rub the s the lard and season with salt and pepper. Place the pig, in a large clay casserole, ide down. Chop the herbs, garlic. and onion and spread evenly across the body of the pig. Pour the wine and water into, the casserole. Place the casserole in the oven and cook for 45 minutes. Drain offthe extra liquid and melted fat and roast for another 45 minutes. Turn. the pig over, skin-side up, and roast for another 30 to 45 minutes, or until golden and crunchy. Pour off the juice and serve it in a gravy boat, Pig may be accompanied with a salad or surrounded with roasted potatoes. Alternative: To truly re-create the wood-fired stoves: of Botin’s, use an outdoor grilland add pine or ash ‘wood chips to the coals. Madrid is a city, indeed Spain a country, of end- Jess adventure. Bach turn in the road finds succu- lent diversions for all of the senses. In Madrid yourhead swims with memories and dreamy landscapes of food and wine. The clay-brown. plaine and stormy dark seas. The mountains and, churches, of equal antiquity. In the early hours in Madcid, the world celebrates this land. The gift of Spain shall not go unappreciated. It is in good wands.