Pig’s Trotters with Turnips from Cataluña | PEUS DE PORC AMB NAPS
Course: MainServings
2
peopleCooking time
2
hours40
minutesIndulge in the traditional flavors of Cataluña with our authentic Pig’s Trotters with Turnips recipe. This hearty dish combines the richness of pig trotters with the earthy sweetness of turnips, all simmered to perfection with a blend of Spanish spices and white wine. This rustic delight is perfect for a comforting, warming meal that pays homage to Catalan culinary heritage.
Ingredients
- Pig Trotters with Turnips (Peus de Porc amb Naps)
2 or 3 pig trotters
500g turnips
150ml tomato pulp
olive oil
2 onions
1 carrot
1 stick of celery
herb bouquet: thyme, bay
12 peppercorns
2 cloves of garlic
salt
1 small slice of bread (baguette style)
8 toasted almonds
a drop of vi ranci or fino sherry or white wine
Directions
- Pig Trotters with Turnips (Peus de Porc amb Naps)
- In a pot, add the pig trotters, carrot, celery, herb bouquet, peppercorns, and one halved onion. Pour in enough water to cover. Cook gently for 2 hours.
- Finely chop one onion and gently sweat in a pan with olive oil for a few minutes. Add one finely chopped garlic clove and tomato pulp. Reduce slowly over low heat until thick.
- Boil turnips in well-salted water until al dente. Then cut into wedges.
- Transfer trotters into the onion mixture and moisten with a couple ladles of stock from the pot. Cook for 25 minutes with a lid.
- Coat the turnip wedges with flour and fry in olive oil until golden.
- Toast the bread, then crush it with the almonds and the other garlic clove. Turn into a paste with a drop of vi ranci or fino sherry or white wine.
- Add the paste and turnips to the trotters. Cover with a lid and simmer for 10 minutes. Season with salt if needed.
