Zampone with purple mashed potatoes, caramelised figs and baslamic vinegar from modena
- La Veronese® lentil flour to taste
- BuonGrattato La Veronese® to taste
- 1 zampone di Modena (stuffed Pig’s trotter from Modena)
- Balsamic vinegar from Modena to taste
- 1 kg purple potatoes
- 400 ml milk
- 125 g butter
- 150 g Parmigiano Reggiano cheese
- Fresh parsley to taste
- Figs to taste
- Demerara sugar to taste
- EVOO to taste
- Salt and pink pepper
Cook the purple potatoes in boiling water for about 30 minutes. Start keeping track of the time when the water is still cold.
Meanwhile, cook the zampone according to the package directions. Once cooked, open the sealed pocket in which it is contained, drain, and let cool.
To prepare the purple potatoes cream, peel the potatoes and mash them with a potato masher, adding the milk, the grated Parmigiano Reggiano cheese, and a knob of butter. Season with salt and pepper then liquidize until you obtain creamy mashed potatoes. In a non-stick pan, caramelize the figs in water and sugar.
Slice the zampone and lightly roll it in the lentil flour, on both sides, and then in the BuonGrattato. Brown gently in a frying pan.
To serve, place the breaded zampone on a bed of mashed potatoes rosettes, placing some caramelized figs alongside of it, then adding some balsamic vinegar of Modena, the pink pepper, and some fresh parsley leaves.
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