TABLET OF PICKLED VEGETABLES AND PORK TROTTERS WITH SAFFRON MILKCAP MUSHROOMS AND CLAMS
6 kg trotters
Salt to taste
50 ml aged rum
30 ml vinegar
1 tsp pimentón
Pepper, bay leaf
1 clove garlic
100 ml vinegar
220 ml water
Saffron milkcaps and cockles:
60 gr clean saffron milkcap mushrooms
4 cloves garlic
3 gr pimentón
5 gr sherry vinegar
100 gr oil
250 gr clams
Pork trotters: Soak the trotters in salted water for 12 hours. Wash and trim and cook in a pressure cooker with the onion and carrots cut in pieces for 40 minutes. Leave to cool. Bone, and wrap the meat in kitchen film forming a roll. Freeze.
Pickled vegetables: Thinly slice the carrot and onions and fry with the chopped garlic, bay leaf and pepper. When soft, add the pimentón then the rum and vinegar. When cooked, blend and strain and transfer to a piping bag.
Vegetables: Peel the turnips and carrot. Thinly slice using a mandolin cutter. Place in two containers and soak for 30 minutes in water, vinegar and salt.
Saffron milkcaps and cockles: Fry the garlic in half the oil, then add the thinly-sliced onion and salt and pepper and fry for a couple of minutes. Add the saffron milkcaps cut in 1 cm dice. Gently fry for 2 more minutes, then remove from the flame. Add the pimentón and the rest of the oil and vinegar and set aside. Do the same with 250 gr clams.
Remove the trotter meat from the freezer and cut into very thin slices using the mandolin. Place a slice on each plate.
Cover the slice of trotter meat with the turnip and carrot, then add the mushrooms and clams. Decorate the plate with small drops of pickled vegetables. Garnish, if wished, with edible flowers and sprouts.