Zampone di Capodanno

Name: Zampone di Capodanno (Stuffed pig’s trotters)
Cuisine: Italian
Ingredients: 1 small, tender rosemary sprig, leaves only; 600 g spinach, washed; 75 g butter; 500 ml chicken stock or vegetable stock (pages 250–1); 500 ml chicken stock or vegetable stock (pages 250–1); salt and pepper; salt and pepper; 1 tomato, diced; 2 garlic cloves, sliced; 2 tbsp tomato purée; 250 g Castelluccio lentils; 8 tbsp olive oil; 200 g dried cannellini beans, soaked in cold water overnight; 1 celery stalk, diced; 1 carrot, diced; 2 zampone (stuffed pig’s trotters), about 800 g each, fresh or pre-cooked; 200 g dried cannellini beans, soaked in cold water overnight; 2 zampone (stuffed pig’s trotters), about 800 g each, fresh or pre-cooked

Stuffed pig’s trotters

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This celebration dish is eaten, with variations, all over Italy. You can prepare it in advance and just warm it up for the big occasion. Serve it with with cren (horseradish) or mostarda di Cremona (the crystallised fruit relish), and mashed potato if you like.

Ingredients

2 zampone (stuffed pig’s trotters), about 800 g each, fresh or pre-cooked
200 g

Europe
Italy
Main course
Gluten-free

Method

If using fresh zampone, cook in boiling water to cover for 3 hours. If using the pre-cooked variety, boil for about 20 minutes only.

Drain the cannellini beans and cook in plenty of water (without salt) for 172 hours until tender.

Heat 6 tbsp olive oil in a pan and gently fry the carrot, celery, garlic and tomato until soft. Add the lentils, tomato purée and the stock. Br