Batsoà

Preparation:

Preparation: Typical Carnival dish. Carefully scrape the pig's trotters and wash them. Place them in a pot with water, vinegar, onion, carrot, garlic, rosemary; bring to the boil and continue cooking for about three hours. Check the consistency of the trotters with a fork: cooked to perfection, remove them from the pot and let them cool, then bone them and cut them into chunks. Dip the trotter pieces in the beaten egg and then in the breadcrumbs, finally fry them in boiling oil until golden brown for about 10-15 minutes. Serve them very hot, two or three per plate, decorated with some vegetable decorations. Batsoà from the French bas de soie (silk stockings), already mentioned in the recipe books of the great Piedmontese cooks of the 19th century, are tender, soft and silky. Recommended wine: Dolcetto d'Alba.