Have the butcher chop the pigs’ feet, remove any bristles from the ears and trunk by scarfing, wash and dry. Quarter the onions, cut the carrot, leek and peeled garlic cloves into thin slices and place in a pot with the pig’s feet, ears and trunk. Pour over Madeira, white wine and beef broth, season with aromatics and marinate overnight. The next day, remove the pig’s feet, ears and trunk from the marinade, dry them, let them color a little in hot vegetable oil, pour the marinade and vegetables over them and simmer on low heat for about 1 hour. Add chopped tomatoes and tomato paste, cover and simmer for another 30 minutes. Strain the sauce, bring to a boil and reduce to a creamy consistency if necessary. Finally, season with another dash of Madeira and pour the sauce over the pig’s feet, pig’s ears and the saur bowl, which have been arranged on a hot platter. Drape the nostrils of the sour bowl with parsley or assorted New Year’s good luck charms and serve.
Preparation Tip:
The Madeira can also be substituted with Marsala, Vinsanto or other southern wines.
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