Pig's Trotters with Beans

Method

1. Singe the pig's trotters over a flame to remove any hairs, then cut them into pieces.
2. Place the trotters in a pot with cold water, add two bay leaves and two whole garlic cloves. Bring to a boil, skim off the foam, add a handful of salt, and cook for 1.5 hours from the moment it boils. Turn off the heat and let them rest in the water for 30 minutes.
3. Drain and set aside.
4. In another pot, place the soaked beans with water (twice the volume of the beans), add two bay leaves and two whole garlic cloves. Bring to a boil, skim, and cook for about 1 hour until tender. Season with salt at the end of cooking.
5. Drain the beans, reserving some of their cooking liquid.
6. Prepare the soffritto: finely dice carrot, celery, and onion. Finely chop rosemary needles, garlic, crushed juniper berries, and chili pepper.
7. In a large pot, heat a drizzle of extra virgin olive oil and briefly sauté the garlic and the aromatic mix (rosemary, juniper, chili) over high heat. Then add the diced carrot, celery, and onion and brown well without burning.
8. Add the drained trotters and let them flavour for a few minutes.
9. Add the tomato sauce. Rinse the jar with a ladle of bean cooking liquid and add it. Also add a few beans. Stir well.
10. Add all the beans along with some of their cooking liquid. Bring to a boil, then cover and reduce the heat. Cook for 45 minutes.
11. Adjust salt and pepper. Let it rest for 4-5 minutes before serving.
12. Serve with a sprinkle of freshly ground black pepper.