Pigs Feet in Beaujolais with Le Puy Lentils


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:














Le Puy lenses:











Instructions:

Cut pigs’ feet in half lengthwise and soak (degorge) for 2 hours, then rub dry.

Heat butter in a roasting pan, sauté pigs’ feet with diced greens and onion, add pepper, bay leaves and marjoram and deglaze with red wine. Simmer on low heat for four hours, adding a little red wine and Madeira in between.

Strain the sauce, boil a little if necessary, season with salt and add to the pigs’ feet.

Serve with small Le Puy lentils

Sauté shallot and garlic, add vegetables and lentils, extinguish with maple syrup, add a little water and cook the lentils until they still have a little bite.

Our tip: Use your favorite red wine for cooking!

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