Pig’s trotters stuffed in black truffle sauce

  • 4 pig’s trotters
  • Half a litre of meat stock
  • 4 sheets of brick pastry
  • 2 onions
  • 1 fresh black truffle
  • 1 leek
  • 1 carrot


  1. Cook the pig’s trotters with the leek, carrot and 1 onion and set aside.
  2. When the trotters are cooked, bone them and put them in the oven at 200 degrees for 5 minutes.
  3. To make the sauce: Heat the olive oil and fry the onion, add the grated or finely chopped truffle and the meat stock.
  4. Leave to cook for a few minutes and mash everything together.
  5. Serve the pig’s trotters on a plate and sprinkle with salt to taste.

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