How to make
Clean the vegetables - onion, leek, celery, garlic and pepper and finely chop them or grind them in a blender (I prefer the second option).
Heat the olive oil over moderate heat and fry them in it for 5 minutes, by stirring occasionally.
Add the bay leaves to release their aroma and add the pig trotters, each halved lengthwise. Stir for about 2 minutes and pour the tomato puree, salt, paprika, paprika and black pepper. Cook for 2-3 minutes.
Pour enough water to cover the prepared pig trotters and leave them to boil over low heat with a lid, until they're absolutely ready - about 3 hours. You can also cook them on moderate heat, by shortening the time, but keep in mind that the dish becomes tastier when cooked slowly, over low heat. Add water from time to time and when the pig feet are almost cooked, add the dried vegetables.
Pour the cooked chickpeas and truffle, cut into fine circles or grated. Cook for another 5-6 minutes. Serve the finished dish warm.
Enjoy your meal!
