'Zampone' originated from Mirandola town, where, according to the legend, in year 1510-11, during the siege of the Pope Giulio II , to survive the difficulties and prevent their animals to be taken away people cooked the pork by mincing the meat and stuffing it into the paw skin of these domestic animals.

 

Zampone with lentils

6 servings

 

1 zampone

1/2 pack of lentils

salt

1 onion

2 celery stalks

2 tbsp of olive oil

2 tbsp of finely ground bacon

 

This recipe is for an uncooked zampone. For the precooked ones follow the instructions on the package.

 

Rinse the zampone well and prick it with a fork. Wrap it in a dish cloth and tie it with a string. Place it in a large saucepan full of cold water and simmer for two hours. Afterwards drain it, remove the cloth and wrap it in foil, keep it hot and set aside two ladle fulls of cooking water for lentils. In the meantime boil the lentils in salted water with celery and half an onion. When they are almost ready (1/2 hour to one hour according to the type used), sweat the other half onion, chop it finely with bacon in a large pan.

Add the lentils, zampone cooking water and simmer until all the liquid is soaked up by the lentils. Pour the lentils into a large serving dish and place sliced zampone, with trotter, on top.

 

The dish must be served very hot. Buon appetitto!