Zampone Modena with Savory Herb Stuffing

Ingredients

• 1 deboned pig's trotter (about 1 kg / 2.2 lbs) 1 deboned pig's trotter (about 1 kg / 2.2 lbs)
• 500g (1.1 lbs) ground pork 500g (1.1 lbs) ground pork
• 1 cup breadcrumbs 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage leaves, chopped 1 tablespoon fresh sage leaves, chopped
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped onion, rosemary, thyme, sage, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take the deboned pig's trotter and carefully stuff it with the prepared mixture, ensuring that it is evenly distributed throughout the trotter.
3. 3.
   Secure the trotter with kitchen twine, tying it tightly to hold its shape during cooking.
4. 4.
   In a large pot, bring the chicken or vegetable broth to a simmer. Gently place the stuffed trotter into the simmering broth and cook for about 2 hours, or until the trotter is tender.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Carefully remove the cooked trotter from the broth and place it on a baking sheet. Roast in the preheated oven for about 30 minutes, or until the skin is crispy and golden brown.
7. 7.
   Once cooked, remove the trotter from the oven and let it rest for a few minutes before slicing.
8. 8.
   Serve the sliced Zampone Modena with lentils or mashed potatoes, and drizzle with the pan sauce made from the cooking broth.

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork is fresh and of high quality to enhance the flavor of the dish.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best taste and texture.
• Fresh herbs — Opt for fresh herbs rather than dried ones to maximize the aromatic profile of the stuffing.

Tips & Tricks

• To enhance the flavor of the stuffing, you can add a splash of white wine or a tablespoon of balsamic vinegar.
• For a spicier version, add a pinch of red pepper flakes to the stuffing mixture.
• If you can't find a deboned pig's trotter, you can ask your butcher to debone it for you.
• Leftover Zampone Modena can be refrigerated and enjoyed the next day. Simply reheat it in the oven to regain its crispy texture.

Serving advice

Serve the sliced Zampone Modena on a platter, accompanied by a generous portion of lentils or mashed potatoes. Drizzle the pan sauce over the dish for added flavor and moisture.

Presentation advice

Arrange the sliced Zampone Modena neatly on the platter, with the crispy skin facing upwards. Garnish with fresh herbs such as rosemary or sage to add a touch of elegance to the presentation.