John Myers
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Crispy Pigtails with Culurgiones on Wild Herb Salad
The perfect crispy pigtails with culurgiones on wild herb salad recipe with a picture and simple step-by-step instructions.
Pig tail according to Fergus Henderson:
- 5 Pc. Pig tails
- 2 Pc. Chopped onions
- 3 Pc. Chopped carrots
- 3 Pc. Roughly cut celery stalks
- 15 Pc. Black peppercorns
- 3 Pc. Bay leaves
- 1 Pc. Garlic bulb
- 1 Pc. Bio lemon zest
- 500 ml Red wine
- 1 l Chicken broth
- 2 tsp Mustard
- 4 Pc. Eggs
- 400 g Flour
- 200 g Breadcrumbs
- 50 g Butter
Culurgiones:
- 350 g Durum wheat flour
- 150 g Wheat flour
- 3 tbsp Olive oil
- 250 ml Salted water
- 500 g Jacket potatoes from the previous day
- 400 g Goat cheese hard
- 1 Pc. Garlic cloves pressed
- 200 ml Tomato sauce
Wild herbs Salad:
- 250 g Wild herbs
- 3 tbsp Apple Cider Vinegar
- 2 tbsp Olive oil
- Salt
- Pepper
Pig tails:
- Place the tails in a deep oven dish. Add the vegetables, pepper, herbs, lemon zest, wine and chicken stock. Cover with aluminum foil and cook at 180 degrees for 3 hours.
- The pork tails are done when you can easily prick the meat with a fork. Let cool down.
- When the pork tails have cooled down, build a breading line with flour, eggs mixed with mustard and breadcrumbs. Roll the pork tails first in flour, then in egg and mustard mixture and then in breadcrumbs. Bake in a pan with butter until golden brown, serve.
Culurgiones:
- Knead the ingredients for the dough until a smooth dough is formed that no longer sticks. Let rest for 30 minutes.
- Process the potatoes with cheese and garlic into an even mass. No more salt has to be added here, the cheese is spicy enough.
- Roll out the dough thinly and cut out circles with a ring shape (6-9cm diameter). Put a hazelnut-sized amount of the filling on each dough circle and fold it up.
- Cook in slightly boiling, salted water until the dumplings float on the surface. Serve with a dollop of tomato sauce on each pocket.
Wild herbs Salad:
- Wash the salad and shake dry. Mix a dressing from vinegar and oil, season with salt and pepper.
- Spread the salad on the plates and pour the dressing on top. Drape a pig’s tail on top of the salad, place culurgiones on the plates and top with tomato sauce.
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