Mushroom-Stuffed Pig - Manitas de Cerdo con Champiñones y Salsa de Nabo
Pig's feet cooked in a variety of ways are a common feature of menus in La Garrotxa, especially in winter. The most traditional recipe combines them with the much-prized local "black" turnips, or they may be stewed with snails. A more modern version is the carpaccio served in the Les Cols restaurant in Olot, in which thin slices are dressed simply with olive oil, vinegar, salt, pepper and roasted pine nuts.
The recipe we give here is from the Cúria Reial restaurant in Besalú and uses a variety of mushrooms for a seasonal stuffing.
Makes 3 servings.
Prep Time: 40 min.
Cook Time: 45 min.
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6 pig's feet
9 oz wild mushrooms (chanterelle, milky agaric, fairy rings, russula and llenega, a type of Hygrophorus)
3.5 oz minced pork
3.5 oz minced beef
Salt and pepper
For the sauce:
2 garlic cloves
Skin of one orange
Skin of one lemon
3.5 oz turnips
1 tbsp chocolate
Clove, rosemary, thyme
Cut the feet in half lengthwise and cook together with all the ingredients of the sauce and some water. Meanwhile, prepare the filling with the finely chopped mushrooms, the minced meat, the egg and a little salt and pepper.
When well cooked, remove the pig's feet from the pan and leave to cool. Carefully remove the bones. Take a sheet of aluminum foil and place one half of the foot on it, cover with stuffing then place the other half on top. Wrap the foot in the paper and return to the sauce. Do the same with the other feet and cook in the sauce for 20 minutes.
To serve, remove the aluminum foil and serve the feet either whole or in halves with the strained sauce and the turnips cut in cubes.
Recipe courtesy of Spain GourmeTour magazine.