Happiness is in the foot!
Pig’s trotters, what a great tool for transmitting and sharing in the kitchen.
Here is the recipe for “pig’s trotter pâté” (for 6 people).
- 2 leeks
- 2 carrots
- 2 onions
- spices and herbs (juniper, allspice, ginger, bay leaf, coriander seeds, fresh thyme, fresh rosemary, dried oregano).
- 6 pig’s trotters
- White vinegar
- pickles and small onions in vinegar
- coriander and fresh parsley.
Prepare a strong broth with all the ingredients and three liters of water.
Blanch the split feet in a pot of water with a few tablespoons of white vinegar. When boiling, cook for fifteen minutes covered.
Drain the stems and transfer them to the pot containing the broth.
When boiling, cover and cook for three hours over low heat.
Let the feet rest in the broth. When it is warm, take out the feet and skin them.
Roughly chop the removed flesh and reserve it in a cool place.
Filter the broth and refrigerate it for a few hours to degrease it more easily.
After defatting it, reduce it by a third and adjust the seasoning if necessary.
Mix some of the broth with the flesh of the trotters. Roughly chop the pickled gherkins and onions (quantity, according to your taste), chop the parsley and coriander.
Add to the previous mixture then pour into a terrine. Cover and refrigerate for twenty-four hours before eating.You can also replace the pickles and small onions with other condiments and aromatic herbs of your choice... or with the vegetables in the broth cut into small pieces.
