Pig's trotter with sweet and sour vegetable sauce (Zampone con gremolata fredda) – by Vincenzo Borgonzolo

This is Borgonzolo's interpretation of a traditional recipe from Cremona northern Italy using a local speciality - mostard di Cremona. Fruits such as pears cherries apricots peaches and greengages are preserved in mustard seed oil giving a unique sweet flavour to what is best described as a kind of fruit chutney.

Borgonzolo buys Italian pigs' trotters and the mostard from Italian food importers Annessa:081-801 4973

Ingredients

Pig's trotter sliced
Chopped parsley
A little garlic
A few slices of onions
Giardiniera - pickled vegetables from Italy
Mostard di Cremona - Italian fruit chutney
Two yolks and one white from two hard-boiled eggs

Method

Put the parsley garlic giardiniera onions egg white and "mostard" in a blender with a little olive oil salt aged wine vinegar (Borgonzolo prefers the one supplied by Danmar: 081-844 1494) and a little dried crushed red chilli.

Wait until the mixture achieves a roughish texture then mix in the chopped egg yolks.

Serve alongside a couple of slices of chargrilled pig's trotter.