Pork feet stuffed with black butifarra, foie escalopa, cod-codorniz egg, bread and garlic sauce and crunched iberian ham

For the pig’s trotters, put them in cold water for 24 hours before cooking.

Then, dry them well and boil them with the meat stock, the white wine DO Costers del Segre, the carrot, the celery, the onion, the thyme, and the bay leaf for about 3 hours over low heat. In the meantime, put the DO Costers del Segre wine in a pan with the sugar and reduce it by half. Keep the reduction in the refrigerator until you need it. When the trotters are boiled and tender, remove all the bones.

For the blood sausage and veal mousse, mash the chicken breast, the skinless blood sausage and the cooked veal cheeks. When the mixture is homogeneous, add the salt, the black pepper and the egg yolks little by little. Finally, add the cream and keep the mixture in the refrigerator for 2 hours.

For the bread and garlic sauce, bake the head of garlic with a little oil for 15 minutes. When they are ready, peel them. Heat the meat stock and when it starts to boil, add the roasted garlic, salt, pepper and finally the toasted bread. Mash everything and keep it warm in a bain-marie. Once these three preparations are done, form individual rolls with each pig’s trotter stuffed with the blood sausage mousse using transparent film. Cook them at a low temperature, 80 °C, for 40 minutes. Then, remove the film from the pork trotters and brown them in a frying pan with a little oil over low heat.

At the same time, in another frying pan at high heat, sear the foie gras escalope and immediately turn off the heat; let it rest for 2 minutes so that it finishes cooking and turns golden brown. In another frying pan with oil, fry the quail egg.

To serve, place the bread and garlic sauce on the bottom, the pig’s trotter on top and the quail egg on top.

For the side dish, place the slice of Iberian ham, the foie gras escalope and a few dots of red wine reduction, truffle oil and finely chopped chives.