{"id":12284,"date":"2021-06-03T00:00:00","date_gmt":"2021-06-02T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/boneless-pigs-feet-with-wild-mushrooms\/"},"modified":"2021-06-03T00:00:00","modified_gmt":"2021-06-02T22:00:00","slug":"boneless-pigs-feet-with-wild-mushrooms","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/nl\/boneless-pigs-feet-with-wild-mushrooms\/","title":{"rendered":"Boneless pig&#8217;s feet with wild mushrooms"},"content":{"rendered":"<p><span style=\"font-weight: 400\">In 1994, boneless pig&#8217;s feet with wild mushrooms appeared on <a class=\"link-blau\" href=\"https:\/\/restaurantelaocasitges.com\/en\/\">La Oca Restaurant&#8217;s<\/a> menu and has never disappeared from it since then. No need for any more quality control. <\/span><strong>Zuleima Capo<\/strong><span style=\"font-weight: 400\">, the owner of the establishment, shares this recipe that today, after more than a quarter of a century, can be considered a classic in Sitges&#8217; gastronomy. \u201c<\/span><i><span style=\"font-weight: 400\">There are people who come to Sitges from out of town to enjoy pig&#8217;s feet at our restaurant, and those who aren&#8217;t familiar with them are surprised by the way we prepare them when they see them in front of their eyes<\/span><\/i><span style=\"font-weight: 400\">\u201d, Capo explains.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><strong>Ingredients<\/strong><span style=\"font-weight: 400\"> for pig&#8217;s feet for four persons:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">4 pig&#8217;s feet.<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">200 gr. of assorted wild mushrooms<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Two large onions<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Two or three bay leaves<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Black peppercorns<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Salt<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">And to garnish it we need:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">8 sheets of Filo pastry.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">250 gr of cooked haricot beans<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 clove of garlic<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 generous spoonful of parsley<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Half a liter of homemade broth (chicken or vegetable)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Half a liter of red wine<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 spoonful of sugar\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">10 to 12 prunes<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">A handful of raisins<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">We&#8217;re going to <\/span><strong>boil <\/strong><span style=\"font-weight: 400\">the pig&#8217;s feet in a pot along with an onion cut in four, the bay leaves and the peppercorns, while we make the most of the three or four hours of cooking time to prepare the garnish. So, we saut\u00e9 the cooked beans together with the chopped garlic and the parsley and then we crush them with a fork to obtain an uneven puree. In another saucepan, we will allow the half liter of broth to reduce by 20% before adding the wine, the prunes, the raisins and the sugar, stirring and allowing the mixture to reduce by 1\/5 while it thickens.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">The pig\u2019s feet are completely boiled now. While they are cooling down to be boned, we saut\u00e9 a diced onion and the wild mushrooms cut into small pieces. We also dice the boned pig\u2019s feet and add them to the saut\u00e9, season with salt and allow most of the water to be absorbed. We transfer the mixture to a tray. Once it cools down, the gelatin will make the mixture more compact.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><strong>Assembling the dish<\/strong><span style=\"font-weight: 400\"> is the finishing touch. We cut the mixture of the saut\u00e9, wild mushrooms and chopped pig\u2019s feet into squares and wrap each piece in a sheet of Filo pastry. We should remember that each two packets make one serving. We place the eight wraps in a tray and bake them in the oven at 180\u00ba until they are golden brown and crispy. We transfer them to the plate (two per serving), add a small mound of bean puree and sprinkle with the wine reduction with prunes and raisins. <\/span><i><span style=\"font-weight: 400\">&#8220;The best part of the dish is its tenderness, because it melts in your mouth, and the sauce&#8217;s sweet note&#8221;<\/span><\/i><span style=\"font-weight: 400\">, explains <\/span><strong>Zuleima Capo<\/strong><span style=\"font-weight: 400\">.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">\u00bf<\/span><strong>What can we drink <\/strong><span style=\"font-weight: 400\">while savoring this dish?<\/span><\/p>\n<p><strong>Zuleima Capo<\/strong><span style=\"font-weight: 400\"> recommends a light wine to accompany the flavor of the wild mushrooms and not compete with the nuances of the reduction. For example, el Xic Eco, un vino blanco elaborado con Xarel\u00b7lo de agricultura ecol\u00f3gica de Denominaci\u00f3n de Origen Pened\u00e9s.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>There&#8217;s nothing like revisiting the classics, being surprised by the presentation of a dish that isn&#8217;t quite what we expected and that proves to be even more delicious than we had imagined. That&#8217;s what happens when more than 25 years of experience preparing it perfects a dish like these very unique pig&#8217;s feet.<\/p>\n","protected":false},"author":1,"featured_media":12279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[],"categoria":[15,7],"class_list":["post-12284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ongecategoriseerd","categoria-a-prop-de-sitges","categoria-menjar-beure"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Boneless pig&#039;s feet with wild mushrooms - Sitges Anytime<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sitgesanytime.protectfive.com\/nl\/boneless-pigs-feet-with-wild-mushrooms\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boneless pig&#039;s feet with wild mushrooms\" \/>\n<meta property=\"og:description\" content=\"There&#039;s nothing like revisiting the classics, being surprised by the presentation of a dish that isn&#039;t quite what we expected and that proves to be even more delicious than we had imagined. 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