January 22, 2012


  • 4 pork trotters
  • 5 dl vinegar
  • 3 litera water
  • one onion
  • one carrot
  • 3 garlic yolks
  • rosemary
  • 2 eggs
  • 100 g breadcrumbs
  • one glass olive oil
  • salt
  • pepper


Scratch the trotters carefully and wash them. Put them in a pot with water, vinegar, onion, carrot, garlic, rosemary, and cook for three hours.

Check them with a fork and once they’re ready take them away. Let them cool down, take the bones away and cut them in pieces.

Dip them in beaten eggs, then in breadcrumbs, and fry them in boiling oil for 10-15 minutes. Serve them very hot with some vegetables.

The name batsoà comes from French bas de soie (silk stockings), and this recipe can be found already in famous cooks’ recipe books from the Nineteenth century.