Wild mushrooms with pork snout and trotters
Time: 2 stunden
Difficulty: Media
1 kg of already clean mushrooms, 500 gr of pork morro, 700 gr of pig foot, 2 velvet onions, 3 garlic teeth, 1.5 dl. of oil, 1 glass of wine, 2 tablespoons of flour, 1 tablespoon of pimenton, 1 handful of pineapples, 6 grains of pepper, 6 nails, 1 guindile, 1 rite of thyme, 2 hours of laurel, 1 slice of fried bread, lemon juice, salt.
Preparation
Put on a slow fire, in a saucepan, liter and a half of water, the clean moron and split into pieces and pork feet, divided in half along, with the pepper grains, the laurel, the thyme, the nails and the salt. When it breaks the boil, add the glass of wine and let it cook until the nose and foot are tender. Book.
In a large pan, put to heat the oil and add the onion, garlic and glove to taste, all well chopped. Slowly redeem it so that it does not get golden and add the mushrooms, already clean and drained, the lemon juice and the pineapples. Sprinkle the flour and the pepper and sauté it all a little. The slice of bread is crushed in the mortar and added. Add the nose and foot along with a little of its broth to the frying pan and let all together boil. Rectify the salt point, if necessary and let the sauce be reduced. It is served very hot in mud casserole.
A variant of this dish, also very tasty, can be made by replacing the pig's nose and foot with the ear and tail, and using nisels instead of mushrooms. The amount of wine can also be varied by taste.
