Batsuà

Pour the red wine, vinegar, and two liters of water into a saucepan. Add the coarse salt, onion, carrot, celery with its leaves, sage, andbay leaf, i whole cloves, black pepper and the juniper berriesBring the liquid to a boil: the aroma should be aromatic and the salt completely dissolved.

Clean the trotters thoroughly, scrape them, and singe them to remove any residue. Immerse them in the now boiling liquid, making sure they are well covered. Bring the water back to a boil, then lower the heat and proceed with slow and regular cooking.

Cover the pot and cook the trotters over low heat for about an hour. Maintain a barely perceptible boil, without boiling vigorously, and continue until the meat is very tender and the consistency resembles jelly.

Drain the trotters and transfer them to a work surface. Debone them while still warm, proceeding carefully to avoid breaking them; then divide them into quarters and dry them thoroughly. The surface should be free of excess moisture so that the breading can adhere evenly.

Beat the egg in a bowl until smooth. Dip the trotter pieces one at a time, coating them completely, then roll them in the finely ground breadcrumbs. Press gently with the palm of your hand to coat the entire surface.

Heat plenty of extra virgin olive oil in a skillet Iron. When the oil is hot, add the breaded pieces and fry them until golden brown and crispy. Turn them carefully to brown each side without breaking the coating.

Drip the batsua on paper towels, season with salt immediately and serve piping hot. The breading should be dry and golden, while the inside retains the softness obtained during cooking. This dish can be accompanied by a small bowl of green sauce enriched with tomato paste.

For an alternative presentation, let the boiled trotters cool in their cooking broth, after straining and skimming the fat. As they cool, the liquid will form a jelly that envelops the meat, allowing them to be served without breading or frying.