SARDINIAN PORK AND CAULIFLOWER SOUP RECIPE
You might try ham hock and bacon as substitutes.
Â Large Saucepan with cover.
- 1 pig's foot
- 4 pound pork rind
- 1 onion
- 2 stalks celery
- 2 carrots
- 2-3 sprigs parsley
- 1 cauliflower 1
- 2 medium potatoes, pealed and diced
- grated Pecorino or Parmesan cheese
CLEAN the trotter and rind thoroughly, and scrape them if necessary.
PUT them into a large pan with the vegetables, parsley sprigs and a little salt. Cover with at least 7 1/2 pints water, cover the pan, bring slowly to the boil, and simmer over a low heat for about 2 hours.
IN the meantime, pull off the outer stalks of the cauliflower and divide the head into flowerettes.
WHEN the trotter and rind are very soft, take them from the pan and put them aside to cool. Strain the stock and return it to the pan, together 'with the cauliflower and the diced potatoes. Check for seasoning, bring to the boil again and cook, covered, over a low- heat for about 20 to 30 minutes.
BONE the trotter and cut the meat into small pieces. Cut the rind into pieces of the same size. Return both to the pan and simmer until heated through. Serve - the soup very hot, garnished with plenty of grated cheese.
From: Italian Regional Cooking (R)
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