Zampone allo zabaione (Stuffed pig’s trotter with rich custard)

SERVES 8:
2 zamponi
mostarda di Cremona
mashed potatoes
6 g. of balsamic vinegar
40 g. of castor sugar
5 eggs

Pierce the pigs trotters near the nails, sew them up separately in fine muslin or cloth then place them lengthways in a special cooking receptacle (zamponiera) resembling a fish kettle. Cover with cold water, bring to the boil and cook over a moderate flame with the lid on for approximately 3 hours. If time is of the essence, you can also use pre-cooked zamponi. Serve hot, cut into slices, accompanied by creamy mashed potatoes, mostarda di Cremona and a bowl of hot zabaione custard prepared as follows: place the egg yolks, balsamic vinegar and castor sugar in a bowl over a pan of boiling water, then whisk until you have a fluffy, creamy custard.

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