"Fideus a la cassola" with Boletus steak, "botifarra del perol" and pig's trotters

Cooking Time: 30 minutes

Recipe Category: Catalan cuisine

Recipe Cuisine: Lunch · Dinner

Number of People: 4

A traditional recipe with high-end culinary soul, where Laumont's frozen Boletus Tacos are the true stars. Their deep flavor and meaty texture blend with the intensity of the "botifarra del perol" (traditional Catalan sausage) and the silkiness of the pig's trotters, slowly simmered in a homemade chicken and pork stock. Part of this stock is reduced to a demi-glace to add shine and depth to the dish. The result is a rich, elegant stew that reinterprets the classic Catalan "fideus a la cassola" with Laumont's gourmet touch.

Keywords:
"Fideus a la cassola" with frozen Boletus tacos

Nutritional Values for "Fideus a la Cassola" with Boletus and Pig's Trotters

Per serving

Calories: ~575 kcal
Protein: ~29 g
Carbohydrates: ~41 g
Fat: ~32 g

Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for "fideus a la cassola"

For the sofrito base:

2 large onions

2 garlic cloves

40 g tomato paste (concentrated tomato)

80 g "vino rancio" (aged dry oxidative wine)

45 g extra virgin olive oil

For the chicken, pork, and pig's trotter stock:

1 chicken carcass

1 piece of pork backbone (espinada)

1 pig's trotter, split in half

1 onion

1 carrot

1 leek (white part only)

2 garlic cloves

2 liters of water

For the main components:

300 g Laumont frozen Boletus Tacos

250 g Trofie-style or thin nº2 noodles

200 g "botifarra del perol" (traditional Catalan pork sausage)

Salt and pepper to taste

To finish:

Fresh chervil leaves

Step-by-step instructions to prepare "fideus a la cassola" with Laumont Boletus Tacos, "botifarra del perol," and pig's trotters

Prepare the stock
On a baking tray, roast the chicken carcass, the pork backbone, and the pig's trotter along with the onion, carrot, garlic, and leek until well browned. Deglaze the tray with the vino rancio to recover the juices. Transfer everything to a pot, add the water, and simmer over low heat for about two hours. Strain the stock and set aside the cooked pig's trotter, separating some pieces for the final touch.
Elaborate the demi-glace
Take a portion of the stock and reduce it over medium-low heat until a dense and shiny texture is obtained. Adjust the salt if necessary and reserve as a sauce for the finish.
Onion, garlic, and Laumont Boletus Taco sofrito
In a clay or iron pot, heat the extra virgin olive oil and add the finely chopped onion and garlic at the same time. Cook over very low heat until the vegetables reduce and caramelize completely. Add the frozen Laumont Boletus Tacos directly and continue sautéing until the mixture is well browned and concentrated. Finally, add the tomato paste, mix, and cook for a few more minutes until integrated.
Sear the main ingredients and cook the noodles
In the same pot, add a splash of extra virgin olive oil and brown the "botifarra del perol" cut into pieces. Remove and set aside. Incorporate the noodles and toast them slightly until golden. Gradually add the hot stock, stirring so they absorb the flavor. Add the reserved "botifarra" and adjust with salt and pepper. Cook until a mellow texture is achieved, without excess liquid.
Finishing and presentation
In a pan with a little extra virgin olive oil, finish browning the "botifarra del perol" and the pieces of cooked pig's trotter. Serve the noodles in the center of the plate or directly in the pot, placing the "botifarra" and the trotter pieces on top. Lightly drizzle with the demi-glace and garnish with fresh chervil leaves and a few drops of truffle oil (optional).

Total preparation time: 2 hours and a half