Ceci con la Zampina di Maiale

The original version of the dish called for tempia di maiale (above the eyes) which is the fattiest part of the pig, and the result is an extremely heavy, greasy dish. The idea behind dishes like this was to provide internal central heating for peasants living in icy-cold conditions. In this updated version the trotters are used instead, making a more tasty and nourishing dish. The timing is for modern chick peas too.