Ingredients for 4 people

8 pig’s feet
½ Kg. of broad beans
50 gr. of truffle
2 onions
2 carrots
2 leeks
½ l. of red wine
Salt and spices
250 gr. of extra virgin olive oil
1 Kg. of potatoes
Meat stock
Flour

Preparation

PIG’S TROTTERS
Put all the vegetables and the red wine together with the pig’s trotters in a pot. Cook for 2 hours and bone. Make round moulds and leave to cool.

SAUCE
Add a little flour to the cooked vegetables and broth and blend. Strain.

BEANS
Peel and boil in water for 2 minutes. Add olive oil and truffle.

OLIVE OIL PUREE
Cover the potatoes with the stock and bring to the boil. Add the 250 g of olive oil, bring to the boil and blend.

Finish and presentation

Place the beans on the bottom of the plate, place the oven-heated trotters in the centre and top with the sauce. Around it, the olive oil mashed potato.