Pig’s trotters with cockles
Preparation
Cook the trotters with the ham bone and vegetables.
Debone and make rolls.
Reduce the gelatinous stew and salt to taste.
Presentation
Place the trotter s on a plate with the cockles, codium and sprouts.
Add a few drops of extra virgin olive oil.
Author
Chisco Jiménez, Culuca Cociña Bar (Coruña Cociña)
Ingredients
- 4 pig’s trotters
- 1 onion
- 1 garlic
- 1 carrot
- 1 leek
- 500 g of ham bone
- 100 g of large cokles
- 6 pepper balls
- 5 g of spring onion
- 5 g of parsley
- Codium
- Sprouts (for decoration)