By Celia Jimenez.Bodegas Campos (Cordoba)

Ingredients:

For the trotters
1kg pig’s trotters
1 leek
1 carrot
2 onions
1 piece  Alta Expresión Iberico prime quality ham
1 red pepper
1 clove of garlic
1 tomato
Tbsp Olive oil
2 bay leaves
Tbsp pepper corns
Tbsp salt
Tbsp Fino sherry

For the chickpea stew:
200 g chickpeas
1 bone Iberico ham
1 clove of garlic
1 spring onion
1 red pepper
1 ñora pepper
Tbsp paprika
Tbsp olive oil
Tbsp salt

Other ingredients
Alta Expresión Iberico prime quality ham
Cooked snails

Method

For the trotters

Clean the trotters and cook them together with the carrots, onion, leek, the piece of ham and the aromatic herbs. Cook until tender and remove from heat. Leave to stand, debone and cut into pieces.

Chop the garlic, onion and red pepper very finely. Stir fry in olive oil; add the trotters, the grated tomato and the fino sherry. Reduce and season to taste.

Make rolls and store in the fridge at 4º C.

For the casserole

Soak the chickpeas overnight (12 hours), drain and cook in salted water along with the bone of ham.  Chop and stir fry all the vegetables, add the ñora, season with paprika, and incorporate into the casserole when the chickpeas are tender.

To serve, heat the snails with the chickpeas, cut the trotters and brown them in a non-stick frying pan. Dice the Iberico ham and add to the casserole.

More recipes by Celia Jimenez.Bodegas Campos (Cordoba)