Maialino nero alla chiaramontana - Chiaramontana-style piglet

Preparation of sauce

• Roast the bones in the oven at 160 °C until golden brown. In the meantime, cut the vegetables into 2 cm pieces and fry in a large pan in olive oil until nicely browned on all sides. Fry the herbs and tomato puree briefly, then add the roasted bones and pour in the water.
• Leave to simmer for 6 hours - keep adding water as it evaporates. Leave to cool overnight, then strain, add the tomato sauce and reduce over a high heat until the sauce has a nice consistency. Strain through a hair sieve at the end for a nice shine.

Preparation Stuffing

• Sauté the onion and garlic in olive oil in a frying pan. Sauté the pork and salami. Add the tomatoes and vegetable stock and simmer for 30 minutes; then chill. Once cooled, finely chop with the chili, cheese, oregano and parsley, either by hand or in a cutter. Adjust the consistency with the white bread crumbs.

Preparation of chops

• Trim the chops, using the back of the knife to scrape the rib bones nicely down to the meat. Cut a pocket in each cutlet, spoon the filling into it, top each with a halved clove of blanched garlic and close with a sprig of rosemary as a "skewer".
• Place the chops with the remaining ingredients and a little meat sauce in a roasting pan with a lid and bake in the oven at 200 °C for 10 minutes. If the potatoes have been pre-baked, add them and regenerate in the heat.

Sideboards

• Remove the chops from the oven, leave to rest briefly and arrange on a warmed plate with the sauce and baked potatoes.