Cal Felip Restaurant

STUFFED AND BONED PIG’S TROTTERS

Ingredients (for 4 people):

4 trotters

1 onion

10 grains of black pepper

Bay leaf, thyme and 3 cloves

1 carrot, 1/2 leek, 2 garlic cloves

1 ripe tomato

Caul fat

To make the filling:

400g minced pork

100g pork jowl

A little salted ham

truffle

1/4 liter milk

1 glass of rancio wine

1 slice of bread

Preparation:

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:

1/2 onion

1 green pepper

1/2 red pepper

1 carrot

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.