Name: Gratin of Pig’s Foot with Vin Jaune and Comté Cheese
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 2 pig’s feet, preferably from the foreleg (2½ pounds total), split lengthwise; 1 cup vin jaune or ¾ cup Chardonnay mixed with ¼ cup fino sherry and ⅛ teaspoon each ground ginger, ground coriander, and curry powder; Salt and freshly ground black pepper; 2½ cups chopped onion; 1 large tomato, peeled, seeded, and finely diced; ¾ cup fresh bread crumbs; 2 garlic cloves, sliced; 3 tablespoons unsalted butter; 1½ cups chopped carrot; 2 tablespoons extra virgin olive oil; 6 fresh flat-leaf parsley sprigs plus 2 tablespoons chopped; ½ cup chopped leek, white part only; 1 bay leaf; 3 fresh thyme sprigs plus 1 teaspoon leaves; ½ cup chopped celery; 4 ounces (Comté cheese, shredded, 1 packed cup)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

My friend Daphne Zepos is a professional cheese maven who now specializes in just one cheese, a Comté, from the Jura region of France. “I decided to fill a need, ” Daphne recently told me. She hand-selects comté cheeses that are exceptionally strong in flavor, with the aroma of toasted nuts. Comtè is great for gratins and fondues or for just plain nibbling. Moreover, it goes well with dry sherry as well as either red or white wine.

When I discussed