Stuffed pig trotters with asparagus and morels
- 4 pigs’ back trotters, boned
- 4 oz. carrots, diced
- 4 oz. onions, diced
- 5 fl. oz. dry white wine
- 1 tbsp. port
- 5 fl. oz. veal stock
- 8 oz. calf’s sweetbreads, blanched and chopped
- 3 oz. butter
- 20 fresh morels cleaned and drained
- 1 small onion, finely chopped
- 1 chicken breast, skinned and diced
- 1 egg white
- 7 fl. oz. double cream
- 3 oz. asparagus tips
- 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 325 F for three hours.
- Meanwhile, fry the sweetbreads in 3 oz. 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 one on a piece of foil. Leave to cool.
- Fill the trotters with the chicken sweetbread morel stuffing and roll tightly in the foil. Chill in the fridge for at least two hours.
- Preheat the oven to 425 F Place the foil-wrapped trotters in a steamer and heat over simmering water, or put them in a casserole or pot of boiling water.
- Saute morels, peas, turnips and asparagus with butter salt and pepper. Place on the plate.
- Transfer the trotters to a serving plate and remove the foil. Place the trotters on the plate with the vegetables around. Pour the reserved stock over the trotters and serve!