Stuffed peppers with pig trotters and boletus

For the trotters:

• Cook the trotters together with some vegetables in the pressure cooker for about one and a half hours.
• Make a white stock that will be used later for the sauce, using only a small amount of the cooking broth from the trotters.
• Once the trotters have been cooked, bone them and finely chop with an onion knife, set aside.

For the stuffing:

• Chop spring onions and leeks into brunoise and slowly soften them in oil.
• Add the mushrooms cut into small cubes, leave to cook and season with salt.
• Add the chopped trotters, frying everything together and seasoning with chopped parsley or chives.
• Slightly bind with flour to lock in the filling, cool.

For the peppers:

• Fry the peppers in hot oil, cool in water with ice and peel.
• Stuff the peppers with the help of a piping bag or a spoon and set aside.
• If there are no local peppers, you can use piquillos and batter them.

For the sauce:

• Chop onion into brunoise and soften in oil, add the green pepper.
• Once tender, bind it with flour and add the white stock.
• Leave to cook for half an hour and add salt.
• Add the cream and leave to reduce for 5 more minutes and blend through the thermomixer.
• rectify the salt.

SET UP

• Batter and fry the peppers.
• Heat the sauce.
• Add sauce to the bottom of the dish and decoratively place the peppers on top.
• Decorate the dish with a mustard and vinegar emulsion, sprigs of thyme and chopped chives.