Pig’s trotters is a dish worthy of the most special occasions. With a few variations, it is prepared in numerous regions. You can add powdered cinnamon, make the sofritos (basic tomato sauce) with pork lard, add mature wine, cover with breadcrumbs, substitute turnips for the salsify (also called black salsify), etc. If it is eaten the following day it tastes even better. Some people first bring the trotters to the boil and then change the water.
4 pig´s trotters opened down the middle
1 bay leaf
1 stick of celery
2 ripe tomatoes
1 glass of muscatel and dry aniseed liqueur
1 kg of salsify
4 garlic cloves
a handful of hazelnuts, almonds and pine nuts
2 María (like Rich Tea) biscuits
olive oil or lard
Singe the pig's trotters over an open flame to eliminate any hairs.
Put the pig's trotters in a pan with cold water, the bay leaf, the peeled carrot, celery stick, a peeled onion stuck with cloves and a few black peppercorns. Simmer over medium heat until they are practically cooked.
Meanwhile, make a roux with the chopped onion. When well softened, add the grated tomato and allow to fry gently until thick. Then add the muscatel and the aniseed liqueur and cook to reduce.
Scrape the salsify. Once scraped and cleaned, cook in a pan with water for a few minutes. Drain well, dip in flour and fry.
Arrange the pig's trotters in the casserole with the roux and the salsify, and cover with their own cooking water. Simmer gently for a quarter of an hour.
Make a picada with the finely-chopped garlic, the nuts and the biscuits. Dilute with the cooking liquid and add to the casserole. Check the seasoning and remove from the heat.