Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Leg of pork 0.375 kg
Onion 0.05 kg
Leek 0.25 ud
Garlic, bulb 0.5 ud
Parsley 0.75 g
Bay leaf 0.25 g
Garlic cream 0.025 l
Filo pastry 0.003 ud
Purple potato 0.05 kg
Purple onion from Zalla 0.063 kg
Chorizo pepper 0.75 ud
Small golden apple 0.009 kg
Bread 1.563 g
White stock 0.063 l

The following elaborations are necessary for this recipe:

For the pig's trotters:

  • Clean the pig's trotters of hair and cut in half lengthwise, flange and cook in a pressure cooker with the vegetables cut into pieces.
  • Once cooked, remove from the cooking broth with the vegetables that have been discarded and leave to cool.
  • Bone the trotters, stuff with chopped candied mushrooms and form into cylinders, wrapping them in cling film. Leave the cylinders to solidify in the fridge.
  • Once the stuffed cylinders are cold, cut into discs and roll in batter.

For the Byscaian sauce:

For the Garlic cream:

for the tulip:

  • Cut 5 cm diameter discs of filo pastry with the pastry cutter, at a rate of three plates per portion.
  • Brush each plate with a brush and a little olive oil and place one plate on top of the other.
  • Turn the pastry tulips upside down in a bonbon mould and bake at 180 ºC, dry heat, for 6 minutes, until golden brown.

For the crispy purple potato crystal


  • Pour a little hot Biscayan sauce over the tulip.
  • Place the disc of breaded stuffed trotters on top of the sauce.
  • Garnish the lid with cold garlic mousseline and crispy purple potato.


Nutritional information (1 portion)
Fiber 1.07 g
Saturates 4.46 g
Monounsaturated fatty acids 3.53 g
Polyunsaturated fatty acids 1.44 g
Cholesterol 84.66 mg
Calcium 49.05 mg
Iron 2.35 mg
Zinc 2.06 mg
Vitamin A 36.26 ug
Vitamin C 10.3 g
Folic acid 22.1 ug
Salt (Sodium) 259.67 mg
Sugars 1.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.