Pig trotters in Lukitxene style

The following elaborations are necessary for this recipe:

For the pig's trotters:

• Clean the pig's trotters of hair and cut in half lengthwise, flange and cook in a pressure cooker with the vegetables cut into pieces.
• Once cooked, remove from the cooking broth with the vegetables that have been discarded and leave to cool.
• Bone the trotters, stuff with chopped candied mushrooms and form into cylinders, wrapping them in cling film. Leave the cylinders to solidify in the fridge.
• Once the stuffed cylinders are cold, cut into discs and roll in batter.

For the Byscaian sauce:

For the Garlic cream:

for the tulip:

• Cut 5 cm diameter discs of filo pastry with the pastry cutter, at a rate of three plates per portion.
• Brush each plate with a brush and a little olive oil and place one plate on top of the other.
• Turn the pastry tulips upside down in a bonbon mould and bake at 180 ºC, dry heat, for 6 minutes, until golden brown.

For the crispy purple potato crystal

MOUNTING

• Pour a little hot Biscayan sauce over the tulip.
• Place the disc of breaded stuffed trotters on top of the sauce.
• Garnish the lid with cold garlic mousseline and crispy purple potato.