Stuffed pig’s trotters with morels – serves 4
- Stuffed pig’s trotter4 pigs’ back trotters, boned
- 100 g / 4 oz carrots, diced
- 100 g / 4 oz onions, diced
- 150 mls / 5 fl oz dry white wine
- 1 tablespoon port
- 150ml / 5 fl oz veal stock
- 225 g / 8 oz calf’s sweetbreads, blanched and chopped
- 75 3 / 3 oz butter
- 20 dried morels, soaked until soft and drained
- 1 small onion, finely chopped
- 1 chicken breast, skinned and diced
- 1 egg white
- 200 ml / 7 fl oz double cream
- Salt and freshly ground pepper
Place trotters in a casserole with the diced carrots and onions, wine, port and veal stock. Cover and braise in the oven at 160C / 325 F / gas 3 for three hours.
Meanwhile, fry the sweetbreads in 70 g butter for five minutes, add the morels, and chopped onion and cook for another five minutes. Leave to cool.
Puree the chicken breast with the egg white and cream and season with salt and pepper. Mix with the sweetbread mixture to make the stuffing.
Take the trotters out of the casserole and strain the cooking stock, keeping the stock but discarding the vegetables. Open the trotters out flat and lay each oine on a piece of foil. Leave to cool.
Fill the trotters with the chicken stuffing and roll tightly in the foil. Chill in the fridge for at least two hours.
Preheat the oven to 220 C / 425 F/ Gas7. Place the foil-wrapped trotters in a steamer and heat over simmering water, or put them in a casserole, add 100 ml / 4 fl oz water and heat in the preheated oven for 15 minutes.
Transfer the trotters to a serving plate and remove the foil. Pour the reserved stock into the casserole, reduce by half, add the remaining knob of butter, pour the sauce over the trotters and serve.