Grilled pigs’ ears
with pesto and Espelette pepper

Preparation: 30 minutes Cooking time: 1 hour 30 minutes

Serves 4

Resting time: 24 hours

1 carrot, 1 onion, 2 leeks, 4 pigs’ ears, Olive oil, Salt and pepper, Espelette pepper, 200 g mesclun, Pesto sauce

Peel the carrot and onion and chop into pieces. Plunge the ears into boiling water with the carrot, onion and leeks. Season with salt and pepper. Simmer for 1 hour 30 minutes.

Drain the ears and place them in a press (with a 1 kg weight) for 24 hours. Finely slice the pigs’ ears. Fry them for 4 or 5 minutes in a hot pan, preferably a plancha pan, with a drizzle of olive oil, stirring regularly. Season with salt, pepper and Espelette pepper.

Arrange the mesclun on the plates, then place the well-fried strips of one ear on top and season with a dash of pesto. Serve immediately. 

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