Yogurtlu Paca

1. 1

   Scrub the feet thoroughly.

2. 2

   In a large pan, blanch them in boiling water for 5 minutes and throw out the scum with the water.

3. 3

   Cover with fresh water, and add the lemon rind, garlic, salt, and pepper.

4. 4

   Bring to the boil and simmer for 34 hours, until the meat is practically falling off the bones.

5. 5

   Lay the slices of toast in one layer in a large shallow ovenproof dish, and moisten well with stock from the feet.

6. 6

   Extract the feet and bone them, arranging the meat on top of the soaked toast.

7. 7

   Sprinkle on more stock if the dish seems too dry (reserving some for the garnish), cover, and keep warm, or reheat when ready to serve.

8. 8

   Prepare the garnish when ready to serve.

9. 9

   Beat the yogurt with a few tablespoons of stock, the garlic, salt, and white pepper.

10. 10

    Melt the butter in a small saucepan and add paprika.

11. 11

    Remove the dish from the oven and serve smothered with the yogurt and sprinkled with a trickle of red paprika butter.

* Per serving · 4 servings · Values may vary.