Pig’s trotter with lentils

Ingredients for about 6 people:

a pig’s trotter Modena IGP precooked or a Cotechino precooked (or as an alternative a fresh pig’s trotter or a fresh Cotechino)

400 g of lentils

3 tablespoonfuls of extra virgin olive oil

a half of a medium onion

a clove of garlic

a rib of celery

a carrot

a plentiful tablespoonful of tomato purée

about a litre of water

2 bay leaves fresh

some leaves of sage fresh

some twigs of rosemary fresh

a sprig of parsley
salt and pepper to taste


Chop the carrot and celery, and let fry lightly in a pan with the extra virgin olive oil, onion and garlic.
Wash the lentils and add them at the pan, stir well. After which add the tomato purée, parsley and water, and let cook over a medium heat.
At cooking almost complete of the lentils, add the salt, pepper, sage, rosemary and bay. Stir well. They are ready when the all will be thickened.
In a big pot with of the water, dip the hermetic envelope of the pig’s trotter, and bring to the boil, cooking for about 25 minutes. Then take the envelope, cut a corner and let come out the liquid that made inside it. So, remove the pig’s trotter of the envelope. 
Put it on a serving dish, cut it into slices, and serve it hot on a bed of lentils previously prepared.