"Bruschetta" with Chicklings
Leave the chicklings to soak for a few minutes, strain them then add fresh water and bring to the boil. Add salt and pepper, then stain and puree until you have a thick cream. Add extra virgin olive oil. Toast some bread, rub with a little garlic and spread the chickling puree thickly on top. Serve immediately.
Soak the chicklings overnight, strain them, cover with water in a large saucepan and bring to the boil. In another saucepan, brown some rosemary with two cloves ofgarlic. Add some ripe tomatoes, salt and cook for some time. Remove the rosemary and add the sauce to the chickhngs. Continue to boil lightly. Add two teaspoons of olive oil and black pepper to serve.