Un piatto elementare, ma gustosissimo. Per quattro persone, fare bollire 8 zampini piccoli di maiale in acqua con cipolla, aglio e carota. Una volta giunti a cottura scolarli e servirli caldi spolverati di sale.
(Tratto da “La cucina dell’Appennino fra Liguria, Lombardia ed Emilia” di Alfredo Morsetti
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