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Ingredients
| pigs feet: 4 (back) |
| carrots: 100 g (diced) |
| onions: 1 (diced) |
| white wine: 3/4 cup |
| port wine: 1 Tbl |
| soup - beef broth: 3/4 cup |
| sweetbreads: 225 g (blanched and chopped) |
| salted butter: 75 g |
| dried morel mushrooms: 2 cups (soaked until soft and drained) |
| onions: 1 (finely chopped) |
| chicken breasts: 1 breast (skinned and diced) |
| eggs: 1 (whites) |
| double cream (extra heavy): 7 fl oz |
Piere Koffman's Stuffed Pigs' Trotters with Morels
User rating:
If you've never eaten pigs' feet, there is no better recipe to try than this one. They are extremely flavorful and tender.
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Prep Time
45 min -
Cook Time
195 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 320F.
- Place the trotters in a casserole with the diced carrots and onions, the wine, port and veal stock. Cover and braise in the oven for 3 hours.
- Meanwhile, fry the sweetbreads in the butter for 5 minutes, add the morels and chopped onion and cook for another 5 minutes. Leave to cool.
- Purée 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 one on a piece of foil. Leave to cool.
- Fill the cooled trotters with the chicken stuffing and roll tightly in foil. Chill in the fridge for at least 2 hours.
- Preheat the oven to 425F or prepare a steamer, and when the water is simmering, steam the foil-wrapped trotters until heated through. Alternatively, put the trotters in a casserole, cover and heat in the oven for 15 minutes.
- Put the trotters on a serving dish and remove the foil. Pour the reserved stock into the casserole and reduce by half.
- Whisk in a knob of butter, pour the sauce over the trotters and serve very hot.