A Carrargiu

A Method of Roasting in the Open

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


A very curious and primitive method of cooking is a carrargiu. A hole is dug in the ground the same size as the animal which is to be cooked—a young calf, kid, etc. The hole is filled with dry twigs which are set alight. When the fire has died down, the trench is cleaned out, the ashes removed and the animal is laid in it, covered with aromatic herbs, the animal being very often stuffed with a whole small sucking pig, or lamb, etc. A big fire is lit over the trench and the meat becomes cooked in this manner.