Zampino, Modena Style, with String Beans—Stuffed

Zampino is the foot of a young pig, including a part of the leg stuffed (Fig. 352). Let this salt for twelve days in brine, and when needed for use soak it for three or four hours; scrape the rind and prick it with a larding needle to prevent breaking while cooking; wrap it up in a thin cloth, tie it at both ends and in the middle, and lay the leg in a braziere covering over with cold water; let it simmer for two hours or more and when the pointed end is done take out the leg, unwrap and serve over a garnishing of string beans. Serve separately a half-glaze sauce (No. 413) reduced with white wine. For the preparation of the Zampino see hams of chicken with Zampino (No. 2525).

POULTRY (Volaille).