Sardinian Pork and Cauliflower Soup (Sardinia)

Soups

Ingredients

Pig's Trotter - 1

Pork Rind - 1/2 pound

Onion - 1

Celery - 2 stalks

Carrots - 2

Parsley - 2-3 sprigs

Salt

Cauliflower - 1

Potatoes, peeled and diced - 2

Grated pecorino or parmesan

Clean the trotter and rind thoroughly, and scrape them if necessary. Put them into a large pan with the vegetables, parsley sprigs and a little salt. Cover with at least 7 1/2 pints water, cover the pan, bring slowly to the boil, and simmer over a low heat for about 2 hours.

Meanwhile, pull off the outer stalks of the cauliflower and divide the head into flowerettes.

When the trotter and rind are very soft, take them from the pan and put them aside to cool. Strain the stock and return it to the pan, together with the cauliflower and the diced potatoes. Check for seasoning, bring to the boil again and cook, covered over a low heat for 20 to 30 minutes.

Bone the trotter and cut the meat into small pieces. Cut the rind into pieces of the same size. Return both to the pan and cook until heated through. Serve the soup very hot, garnished with plenty of grated cheese.

Serves 6