Pig's Feet | Matteo Taccini

Serves 4

Basic ingredients for the recipe, to be used in various preparations

• 1 giant cuttlefish
• 200 ml white wine
• 100 ml white wine vinegar
• 300 ml extra virgin olive oil
• 5 bay leaves
• 100 g onion

For the escabeche sauce

• 100 g carrot
• 1 bunch of thyme
• 10 g shallot
• ½ sachet of saffron
• 100 ml white port wine

Procedure

Reduce the wine by 2/3. Cut a mirepoix with the vegetables (carrot, onion, shallot, and garlic, with the garlic head cut in half). Put the vegetables, bay leaves, and thyme in oil and cook confit. Add the saffron and vinegar and leave to infuse for 12 hours. Remove the garlic and herbs and blend.

For the pig's trotters

• 6 pig's trotters
• Apple cider vinegar to taste

Procedure

Blanch the pig's trotters in cold water with salt, vinegar, and bay leaves. Bring to the boil and strain. Start again with cold water and this time cook until done. Strain and clean while still hot, removing all the bones. Season with “escabeche” sauce and form rolls with plastic wrap (while hot); allow to cool and cut into 3 cm thick slices.

For the cuttlefish liver sauce

• The liver of one cuttlefish
• 15 g shallots
• Lentil miso to taste
• Chicken broth to taste

Procedure

Carefully remove the liver from the cuttlefish, taking care not to break the sac (a very delicate operation). Blend the cuttlefish liver with the chicken broth. Brown the shallot, deglaze with white wine, add the miso, and cook for 2 minutes. Add the blended mixture and bring to 75 degrees. Strain and set aside.

For the nasturtium sauce

• 15 nasturtium flowers
• 10 g mustard
• 15 ml apple cider vinegar
• Seed oil to taste

Procedure

Blend the nasturtium flowers with the mustard seeds and apple cider vinegar. Incorporate the seed oil as if it were mayonnaise and season with salt. Strain and serve at room temperature.

For the nasturtium bulb

• Nasturtium root

Procedure

Cut the nasturtium bulb naturally. It should be transparent.

For the cuttlefish stock

Brown the cuttlefish tentacles in a saucepan, deglaze with white port wine, and add caramelized onion. Cover with water and ice and simmer for about 4 hours. Strain and reduce the sauce to the desired consistency.

For the cuttlefish veil

Cut the cuttlefish body as if it were a veil. It should be transparent.

Composition of the dish

• 1 nasturtium flower
• Maldon salt

Procedure

Sear the pig's trotters on both sides. Place them in the center of the plate and season with Maldon salt and nasturtium sauce, placing the cuttlefish veil on top. Season the cuttlefish with oil, salt, pepper, and then liver sauce. Drizzle everything with the hot cuttlefish sauce. Decorate with nasturtium bulbs and a nasturtium flower.

Address

ConTanima - Parkhotel Laurin

Via Laurin, 4- 39100 Bolzano

Tel. +39 0471 311 000