Zampone di Modena
A classic Modena speciality of seasoned pork mince stuffed into a boned pig's trotter, gently simmered and sliced alongside braised lentils.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large deep stockpot
- •Kitchen twine
- •Muslin cloth or clean tea towel
- •Medium saucepan
- •Sharp carving knife
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 44 g
- carbs
- 32 g
- fibre
- 8 g
- protein
- 38 g
- calories
- 680 kcal
Instructions
- 1
Prick the skin of the zampone thoroughly with a large needle to allow trapped steam to escape.
- 2
Wrap the trotter tightly in clean muslin cloth and secure both ends with kitchen twine.
- 3
Place the wrapped zampone into a large stockpot and cover completely with cold tap water.
- 4
Bring the water to a gentle simmer over low heat and cook slowly for two and a half hours.
- 5
Warm the olive oil in a separate saucepan over medium heat.
- 6
Add the diced onion, carrot, and celery to the pan and cook until soft and fragrant.
- 7
Stir in the lentils, bay leaves, passata, and warm broth.
- 8
Simmer the lentils uncovered for thirty minutes until tender and creamy.
- 9
Season the cooked lentils with salt and black pepper to taste.
- 10
Carefully lift the cooked zampone onto a carving board and leave to rest for five minutes.
- 11
Unwrap the trotter and cut into thick rounds using a sharp knife.
- 12
Arrange the warm meat slices over the braised lentils on a warmed serving platter.
Chef's tips
Always keep the simmering water at a very gentle bubble. Vigorous boiling will expand the filling too rapidly and burst the delicate trotter skin.
Ingredient substitutions
- fresh Zampone di Modena → precooked vacuum-packed zampone, simmering for twenty minutes according to package directions
- dried brown lentils → creamy potato purée (purè di patate) or stewed cannellini beans
Storage
Keep leftover sliced meat and lentils in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered pan over low heat with a few spoonfuls of water or broth.
Common mistakes to avoid
- •Failing to prick the skin thoroughly, which causes the casing to split during simmering
- •Boiling the trotter over high heat instead of maintaining a slow, steady simmer
- •Slicing the trotter straight from the hot water without resting, causing slices to crumble
Serving suggestions
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