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Modernist Cuisine - Sort Of

timdebnyc

If you were concerned with Y1K, then this dish will be Modernist Cuisine.

I will update once it is stuffed, poached and smoked.

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timdebnyc

I just did a quick cold smoke on it and the thick skin holds the smoke too well. You would need to be very careful smoking as it could quickly become an ashtray.

timdebnyc

After a 3.5 hour swim at 80°C and a snooze in the fridge over night.

I didn't use a tenderloin or smoked tongue in the stuffing so it doesn't look like the book (Pates and Terrines, Ehlert et la) image, but close enough for a first effort.

The texture is good as long as you cut thin slices as the skin is rubbery. The seasoning needs to be more aggressive than the recipe but very nice and it will be made in the future.

timdebnyc

Emptying the trotter is easy, just lift the skin and with the tip of the knife separate it from the flesh. Peel the skin back as you go and once you get to the wrist joint, cut through. The skin is very thick and you would find it difficult to accidentally cut through it or tear it. The hardest part is finding a whole long trotter that has not been cut up.

marcyboy1

Tim, This is absolutely fantastic! I so want to make my own Zampone too but never really knew how. Would you give us a tipp on how you emptied the trotter? Since I never really got round that I have been producing "cottechino" only in the past... Thanks!

timdebnyc

Stuffed with pork, pistachio, garlic, thyme, the trotter is ready for a swim. I couldn't find my trussing needle so it was tied in cheesecloth. I had to bust out the edge sealer as at 330mm/13" it was too large for the vacc chamber.