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Stuffed pig's trotter with lentils

(6 servings/)

2 containers
1 pot
1 “zampognera”
1 fork
1 canvas
kitchen twine
wooden spoon


1 stuffed pig's trotter of 1 kg
300 g of lentils
400 g of tomato pulp
30 g of bacon
2 onions
1 stalk of celery
1 carrot
2 sage leaves
1 bunch of parsley
extra virgin olive oil
salt and pepper

• Leave the stuffed pig's trotter soaking in cold water overnight to soften the rind .
• Soak the lentils for about 2 hours and eliminate surfaced waste .
• Boil the lentils for about 1 hour in water with a little salt , a bit of onion and 1 bunch of parsley.
• Drain the gammon , make an incision between the nail and prick with a fork rind .
• Wrap the pig's feet in a white cloth and tie the ends with kitchen string.
• Place it in a pot of cold water (preferably in a "zampognera" ) and gently simmer for about 3-4 hours in a covered container .
• In a saucepan, heat two spoons of olive oil, add the sage leaves , bacon, chopped carrot , celery and onion and mix everything.
• After 10 minutes, add the chopped tomatoes , salt and pepper and cook for another 10 minutes.
• Add the lentils , cover with water and cook, stirring occasionally , for about 30 minutes with the lid on . The liquid must not be completely evaporated.
• Remove the pig's feet and let it rest for 10 minutes before draining in its water and cut into slices .

Arrange the slices of pig's feet on an oval dish surrounded by lentils.
Garnish the dish with Marsala sauce .

Kids partecipation
Children can pour handfuls of lentils in the bowl of water. It is not such a small job .

The pig's trotter with lentils is a classic of Italian cuisine and is consumed especially during the holiday season. It is traditionally eaten at midnight on December 31st  or January 1st during lunch : lentils symbolize coins and the more you eat the more wealth will increase . The trotter, a native of Emilia Romagna, a region that excels in cooking pork , is a specialty of the city of Modena.

Nutritional and cultural curiosities
The stuffed pig's trotter, named "zampone" in Italy,  is a pork sausage : is formed from a mixture of coarsely ground meat and rind with the addition of salt, spices and drugs. The envelope containing it is made from the skin of the pig's front leg .
The casing of the sausage , trotter's ancestor and of each type of sausage , is instead made from the intestines of the animal. Great dishes to be moderately eaten.

Useful tips
It is important to change the water in which the stuffed pig's is put  for soaking at least twice at a 3-4 hours distance.
It is recommended to prepare the lentils 12 hours before the preparation of the stuffed pig's trotter so they could well thicken with their broth;  to mix them better add 1 spoon of white flour during cooking.

Data di pubblicazione 31/03/2014 11:31
Ultimo aggiornamento 31/03/2014 11:45