📝 About This Recipe
A legendary culinary treasure from Modena, Zampone is a masterwork of Italian butchery featuring a deboned pig's trotter stuffed with a rich, spiced mixture of ground pork rind and shoulder. Traditionally served during the New Year to symbolize prosperity, its texture is uniquely gelatinous and meltingly tender, offering a deep savory flavor that is truly peerless. This slow-braised preparation pairs the succulent pork with earthy lentils, creating a harmonious dish that celebrates the beauty of patient cooking.
🥗 Ingredients
The Zampone
- 1 piece Fresh Zampone di Modena (approximately 1-1.2 kg, pre-stuffed from a quality butcher)
- 4-6 liters Cold water (enough to fully submerge the trotter)
- 3 Cloves (whole)
- 1 piece Bay leaf (fresh)
The Lentil Base
- 500 grams Castelluccio lentils (or small green Puy lentils, rinsed)
- 3 tablespoons Extra virgin olive oil
- 1 medium Yellow onion (finely diced)
- 1 large Carrot (finely diced)
- 1 large Celery stalk (finely diced)
- 2 pieces Garlic cloves (smashed and peeled)
- 1 tablespoon Tomato paste (double concentrated)
- 1/2 cup Dry red wine (such as Lambrusco or Sangiovese)
- 1 liter Vegetable or chicken stock (low sodium)
- 3 sprigs Fresh thyme
- to taste Fine sea salt and black pepper
- 2 tablespoons Fresh Italian parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the Zampone. Using a clean needle or a small skewer, prick the skin of the trotter in several places, especially around the joints. This prevents the skin from bursting during the long simmering process.
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2
Wrap the Zampone tightly in a piece of cheesecloth or a clean linen napkin and tie the ends with kitchen twine. This helps maintain its shape as the collagen softens.
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3
Place the Zampone in a large, oval Dutch oven or stockpot. Cover completely with cold water and add the cloves and one bay leaf. Bring to a very gentle simmer over medium heat.
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4
Once simmering, reduce the heat to the lowest setting. The water should barely tremble. Cook for approximately 2.5 to 3 hours. If using a pre-cooked vacuum-sealed Zampone, follow package directions (usually 20-30 minutes in boiling water), but for fresh, the long simmer is essential.
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5
While the meat simmers, prepare the lentils. In a separate large saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery (the soffritto).
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6
Sauté the vegetables for 8-10 minutes until softened and translucent, but not browned. Add the smashed garlic and cook for another minute until fragrant.
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7
Stir in the tomato paste and cook for 2 minutes to caramelize the sugars. Pour in the red wine and scrape the bottom of the pan to release any browned bits.
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8
Add the rinsed lentils, the stock, and the thyme sprigs. Bring to a boil, then reduce heat and simmer partially covered for 30-40 minutes, or until the lentils are tender but still hold their shape.
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9
Once the Zampone is finished, carefully lift it out of the water and let it rest on a cutting board for 10 minutes. This is crucial for the internal juices to redistribute so the stuffing doesn't crumble when sliced.
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10
Season the lentils with salt and pepper only at the end of their cooking time to ensure they stay tender. Remove the thyme sprigs and garlic cloves.
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11
Carefully remove the twine and cheesecloth from the Zampone. Slice the trotter into rounds approximately 1.5 to 2 cm thick. The first slice (the toe) is traditionally given to the guest of honor.
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12
Spread the braised lentils onto a large warmed platter and arrange the Zampone slices on top. Garnish with fresh parsley and a drizzle of high-quality olive oil.
💡 Chef's Tips
Always start the Zampone in cold water to allow the heat to penetrate the thick skin evenly. Pricking the skin is the most important step to prevent an 'explosion' of the casing during cooking. Do not salt the lentil cooking water at the beginning, as salt can toughen the skins of the lentils. If the Zampone releases a lot of fat, you can skim the top of the simmering water periodically. For a richer flavor, replace a cup of the lentil stock with a cup of the Zampone cooking liquid, provided it isn't too salty.
🍽️ Serving Suggestions
Pair with a chilled glass of Lambrusco di Sorbara to cut through the richness of the pork. Serve alongside a creamy 'Purè di Patate' (Italian mashed potatoes) for the ultimate comfort meal. A side of Mostarda di Cremona (candied fruit in mustard syrup) provides a beautiful spicy-sweet contrast. Drizzle a few drops of authentic Aceto Balsamico Tradizionale di Modena over the meat just before eating. A crisp radicchio salad with a sharp vinaigrette helps cleanse the palate between bites.