Bring 2 liters of water to boil with the pig's trotters on a pot. Boil for about an hour, during which time the water will be changed twice. Keep the third water.

When the trotter’s meat begins to be tender, add 2 tablespoon of AMETLLA+ 1_COLOMA When the trotter’s meat begins to be tender, add the content of the Ametlla + Nr. 1 envelope. Let everything cook for another 15 minutes. When the sauce has reduced, turn the fire off and let rest. Then, cut the trotters in dices of 3 to 4 cms. Place everything in a round mold and let rest for another 5 to 10 minutes, while preparing the mashed sweet potatoes.

Boil the sweet potatoes with a bit of salt. Once they are cooked, peel and pass through the blender with 30 gr. of butter.

To serve, place the mashed sweet potatoes (in the form of a bed) at the center of the plate and drizzle with almond oil.

Place the pig trotters on top of the mashed sweet potatoes.

Finally, sprinkle the sauce resulting from the reduction of the water where the trotters and Ametlla + Nr. 1 were cooked. AMETLLA+ 1_COLOMA.


(4 people):

  • 6 Liters of water
  • 8 Boneless pig trotters
  • Large white sweet potatoes
  • 50 gr. of butter
  • 1cc Almond oil
  • 2 tablespoon of AMETLLA+ 1_COLOMA
  •  sal
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