Name: Stuffed Pig’s Trotter with Lentils (Zampone con Lenticchie)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 zampone weighing about 600 g (1 lb 5 oz); 2 garlic cloves, sliced; a sprig of fresh rosemary; 3 tbsp olive oil; 4 sun-dried tomatoes, diced; 400 g (14 oz) Castelluccio lentils; 1 × 425 g (15 oz) can peeled plum tomatoes, or polpa di pomodoro; salt and pepper to taste; a good pinch of dried oregano

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘The stuffed pig’s trotter or zampone is a speciality of Modena. The skin of the trotter is stuffed with a selection of minced meats, such as ear and cheek, and spices. The stuffed trotters sold by butchers in Italy require more than 2 hours’ cooking time, but you can buy specially packaged products which need to be cooked for only 20 minutes in boiling water. These are available in Italian delicatessens.’