STUFFED AND BONED PIG’S TROTTERS
Ingredients (for 4 people):
10 grains of black pepper
Bay leaf, thyme and 3 cloves
1 carrot, 1/2 leek, 2 garlic cloves
1 ripe tomato
To make the filling:
400g minced pork
100g pork jowl
A little salted ham
1/4 liter milk
1 glass of rancio wine
1 slice of bread
First of all, boil the trotters with all the vegetables and a little salt for three hours.
Put in the truffle, bread, egg, rancio wine and milk to mix with the minced meat.
Meanwhile, fry all the meat in a frying pan, and to finish, add the ham.
Bone the trotters when they are cool. Then lay half a trotter on top of the caul fat, stuff it, place the other half trotter on top and cover it with the caul fat.
Douse the trotters in flour and fry them.
To make the sauce:
1 green pepper
1/2 red pepper
200g fresh tomato
Mushrooms in season
Cut the vegetables into thin strips and sauté them in a saucepan. When the vegetables have a little color, add the fresh tomato, peeled and chopped, the salted ham cut into thin strips, and the mushrooms. Also add a glass of rancio wine, two tablespoons of flour and a liter of the broth from boiling the trotters with a little Spanish sauce (Catalan picada, almonds, parsley, fried bread and a garlic clove diluted with water).
Boil everything for half an hour.
Olesa de Montserrat is a municipality rich in culture and tradition, located in the foothills of the mountain of Montserrat. Olesa de Montserrat is located in the north of the comarca (county) of Baix Llobregat, in the subcomarca of Montserratí, halfway between Barcelona and the Montserrat Monastery. The natural area of the municipality, with its beautiful and magnificent scenery, is bounded by the Llobregat river and the mountain chains of Sant Salvador de les Espases and Puigventós. Olesa’s roots are markedly agricultural; it is noted in particular for its cultivation of olives of the palomar or Olesan variety, native to the region, from which the famous Olesan oil is extracted.
CONTACT USCAL RAPISSA - CARRER AMPLE, 25 08640 OLESA DE MONTSERRAT
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