Pigs feet and scampi
- 20 min
- 4 persons
- Difficulty Low
Ingredients of the recipe
- 1 kg Grand Krust scampi
- 4 cooked pigs feet
- 2 cloves of garlic
- 1 onion
- 1 dried choricero pepper
- 20 g. hazelnuts
- 50 g. croutons
- 1 l beef stock
- Salt
- Olive oil
- Parsley
Our star product
Scampi 700 g
Grand Krust Classic
Nutritional information
- Energy0 Kcal
- Proteins0 g
- Carbohydrates0 g
- Fats0 g
Step by Step of Recipe
Step 1
Start by rehydrating the choricero pepper in a bowl of hot water.
Step 2
While the pepper is rehydrating, heat a lug of olive oil in a pot. Sear the scampi and set them aside.
Step 3
In the same oil, gently fry the finely chopped garlic and onion.
Step 4
Next, use a spoon or knife to remove the meat of the pepper. When the onion has turned golden, add the pepper meat.
Step 5
Add the pigs feet and the stock and let it simmer for 15 minutes. If you use fresh pigs feet, you can substitute the beef stock with water.
Step 6
Chop up the hazelnuts, croutons and parsley; add them to the pot.
Step 7
Add the scampi, salt to taste, and let everything cook for 10 more minutes. The pigs feet and scampi are ready to serve. Bon appetit!
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