Trotters
Pigs' trotters cost 15c each. Bernard Muscat's wine recommendation: this fatty dish needs a crispy fresh wine that rinses out the mouth – try Girgentina Frizzante from Delicata.
For 6 people, you will need:
200g of small white beans (soaked overnight), some Maltese celery (karfus), two large potatoes (scraped and chopped), two carrots (scraped and chopped), a large onion (peeled and chopped), a small kohlrabi (ġidra – peeled and chopped), 400g of pumpkin (rind removed; chopped), 350g of squash (qargħa safra – rind removed; chopped), 350g of courgettes, 50g of tomato pulp, sea-salt and pepper, two litres of water, optional – a chicken or vegetable stock cube (use homemade stock if available) two pigs’ trotters (cleaned and cut in half down the length by the butcher), two pieces of pig’s belly of around 250g each.
Bring a large pot of water to the boil and put in the vegetables, tomato pump, beans, stock cube (if using homemade stock, replace some of the water), salt and pepper. Bring the pot back to the boil, then turn the heat right down and add the pigs’ trotters and belly. Leave it to simmer for two hours.
Testicles
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