Catalan gastronomy is one of the most important in Spain due to the fusion of culinary traditions it represents. This cuisine is recognized for its variety, flavor, textures and influence of Mediterranean food, as well as for its inclusion of both mountain, garden and sea products, something that makes its dishes popular in different destinations on the planet.
Among the dishes that are part of typical Catalan food we find pig trotters. This typical dish features the pig's feet -the same that we can also find in Madrid stew and that, thanks to their cartilage, give the broths an exquisite texture and flavor-.
Ingredients for pig trotters
To prepare this dish we need (for six people):
- Six pig trotters
- One onion
- Two garlics cut into small squares
- Two bay leaves
- Ripe striped tomatoes
- Half a glass of cognac water
- Four cayenne peppers
- A little paprika
How to make pig trotters step by step
- The first thing is to boil the pig's trotters in a saucepan with salt, water, and bay leaves.
- After about fifty minutes we must remove the central bone and save the broth.
- In another saucepan we can fry the garlic and onion, and then add the tomato, paprika and brandy.
- When the cognac begins to evaporate, we must place the trotters in the saucepan and let them rest for about ten minutes.
- Add the cayenne pepper and about three tablespoons of the broth.
- After ten minutes we must give the pig trotters a turn and let them cook for about six more minutes before turning off the kitchen.
- We can put some rosemary leaves on top to give it a more intense aroma.
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