Ceci con la Zampina di Maiale

Chick Peas with Pig’s Trotters

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

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.