Batsoà
Instructions
Carnival dish.
Carefully scrape the pig trotters and wash them.
Place in a pot with water, vinegar, onion, carrot, garlic, Rosemary; bring to the boil and continue cooking for three hours.
Check the consistency of Zachariah with a fork: cooked in the proper place, levateli from the Pan and let them cool, then disossateli and make them into small pieces.
Pass the pork pieces in beaten egg and then in bread crumbs, and FRY in hot oil until golden brown for 10-15 minutes.
Serve two or three for hot pot, decorated with a frieze.
The batsoà from the French bas de soie (silk stockings), already mentioned in the recipes of the great Piedmont chefs dell'ottocento, tender, soft and silky.
Suggested wine: Dolcetto d'Alba.
Ingredients and dosing for 6 persons
- 4 pork trotters
- 50 cl of wine vinegar
- 300 cl of water
- 1 onion
- 1 carrot
- 3 cloves of garlic
- 1 sprig of rosemary
- 2 eggs
- 100 g of breadcrumbs
- 1 glass of olive oil
- Salt
- Pepper