Cook the trotters in water with salt, the
bay leaves, the head of garlic and the onion until they are ready.
Drain the trotters, coat them in flour
and fry them in virgin olive oil from Lower Aragón. Set them aside.
Meanwhile, in a large saucepan, make a
sauce with 2 mugs of the stock left over from cooking the trotters, the
piece of toasted bread, the fried almonds and the parsley.
Add the trotters to the sauce and leave
them to cook on a low heat for about 20 minutes.