4 pig's feet
2 - 1/4 lb broad beans
9 oz mangetout (snow peas)
3/4 cup white wine
Half a bay leaf
3/4 cup de Cornicabra olive oil
Wash the onion, leek and carrot and cut into pieces. Wash the pig's feet and cook for 2 hours with the vegetables, half the wine, salt and black pepper, cloves and bay leaf. Drain, bone and place in molds or rings to shape them. Drain the onion, carrot and leek and fry in 1/4 cup of Cornicabra olive oil until beginning to go brown, then add the pork bones. Stir well, then add the rest of the wine and 2/3 cup of the stock from cooking the trotters. Simmer until a smooth, dark sauce forms. Remove the bones, blend the vegetables and strain.
Wash the mangetout and remove from the pods. Blanch the broad beans, drain, peel and cook slowly in oil. Season with a little freshly-chopped mint. Cook the mangetout in the same way and season with salt and sage. Turn out the pigs feet and heat in the oven. Pour over the very hot sauce and serve with the mangetout and broad beans.
Recipe courtesy of Spain GourmeTour magazine.