Ingredients:
- 4 pig’s trotters
- Half a litre of meat stock
- 4 sheets of brick pastry
- 2 onions
- 1 fresh black truffle
- 1 leek
- 1 carrot
Preparation:
- Cook the pig’s trotters with the leek, carrot and 1 onion and set aside.
- When the trotters are cooked, bone them and put them in the oven at 200 degrees for 5 minutes.
- To make the sauce: Heat the olive oil and fry the onion, add the grated or finely chopped truffle and the meat stock.
- Leave to cook for a few minutes and mash everything together.
- Serve the pig’s trotters on a plate and sprinkle with salt to taste.