Zampone di Capodanno

• 2 pig’s trotters, about 800g each, fresh or pre-cooked
• 200 g dried cannellini beans, soaked in cold water overnight
• 8

If using fresh trotters, cook in boiling water to cover for 3 hours. If using the pre-cooked variety, boil for about 20 minutes only. Drain the beans and cook in plenty of water (without salt) for 1½ 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 stock. Bring to a simmer and cook until