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
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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.