Recipe: Smoked Pork Knuckle

The Day Before

1- Soak the blonde peas or chickpeas in a large amount of water and try to change the water 3 times in 12 hours.
In the Morning.

2- In a large pot pour 4 liters of water, add the garnishes and your knuckle and place your peas in a large tea strainer.

3- Cook for 2 hours 30 minutes over low heat.

4- 15 minutes before the end, salt lightly, remove 1 liter of your broth, pour it into a saucepan, bring to a boil, add the crosnes for 10 minutes of cooking then turn off the heat and cover.

5- Drain your broth and keep the carrot sticks, then serve on beautiful large plates with the peas at the bottom, 2 beautiful slices of knuckle and the carrots and crosnes arranged around, then drizzle with your hot broth.
The remaining broth will be served in the evening with the addition of angel hair pasta.
thank you to my friend Henri Bouniol who cultivates in the heart of the volcanoes of Auvergne these exceptional blonde peas which even appear on the menu of a 3 star restaurant (Bras in Laguiole).
http: //cultures-de-planeze.fr