Pig 's Feet with Noodles
|Pigs feet||4 , cleaned, rinsed, split lengthwise and soaked in cold water for 30 minutes|
|Cold water||1 1⁄4 Cup (20 tbs) (For Soaking Pigs Feet For 30 Minutes)|
|Onion||1 Large, coarsely chopped|
|Carrots||2 , coarsely chopped|
|Celeriac||1⁄2 , coarsely chopped|
|Dry white wine||2 Cup (32 tbs)|
|Dried marjoram||1 Teaspoon|
|Tomatoes||4 Medium, peeled, seeded and chopped|
|Madeira||1⁄3 Cup (5.33 tbs)|
|Egg noodles||1 Pound, cooked|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
Put the pig's feet, onion, carrots and celeriac into an earthenware bowl and pour in enough white wine to cover them.
Add the peppercorns, bay leaves, marjoram and a little salt.
Cover the bowl and let the mixture marinate in the refrigerator for three days.
Remove the pig's feet from the marinade, drain them and pat them dry.
In a heavy pot, melt the butter and saute the pig's feet over high heat for about 10 minutes.
Strain the marinade and discard the peppercorns and bay leaves.
Reserve the marinade liquid and add the marinade vegetables to the pot.
Saute them with the pig's feet for about 10 minutes.
Add the tomatoes and increase the heat; stirring occasionally, cook until all the liquid in the pot evaporates.
Pour in the marinade liquid, cover the pot and bake in a preheated 325° F. [160° C] oven for two and one half to three hours, or until the meat is very tender.
Remove the pig's feet from the pot and arrange them on a serving dish.
Strain the cooking liquid, stir in the Madeira and pour the liquid over the pig's feet.
Sprinkle the egg noodles with the cream.