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Classic Manitas de Cerdo (Porc Feet)

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Margi Cintrano View Drop Down
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    Posted: 17 November 2017 at 06:41


This dish is an ancient tradition which dates back to the Inquisition ( 1492 approx. ) .. It is a true Winter warm up for those who are not squeemish about eating the feet of a pig or hog ..

Recipe:  

1 kilo of Manitas de Cerdo ( pig´s feet ) 
100 grams of Iberian Ham or Proscuitto minced or diced finely
2 minced cloves of garlic 
1 head of garlic ( this is for the chicken broth / stock )
2 dried red chili peppers ( guindillas ) and / or chili peppers of choice ( red pepper flakes ) 
salt to taste
black pepper freshly ground to taste 
1 Kilo of San Marzano whole tomatoes in their juice
3 fresh porc sausages
Spanish Evoo ( extra virgin olive oil preferably Spanish )
1 large onion minced
2 Bay Leaves
Chicken Stock Broth home made 
A large Cazuela ( earthenware for stove top cooking ) 

1)  Clean and wash the manitas de cerdo thoroughly.
2)  Take the head of the garlic and 2 bay leaves and simmer in the chicken broth 20 minutes.
3)  In the Cazuela ( earthenware), sauté the minced onion with 2 minced garlic cloves ( in Spanish Evoo ) until Golden.
4)  Sauté the 3 sausages with the Ham, the tomatoes  and the chili pep .. ( add all ingredients mentioned above ).
5)  Add the manitas and the Strained  chicken broth ( take out the head of garlic and bayleaves)  to cover and simmer on a very low low slow flame and cook until the broth is reduced and the manitas are tender ( 45 minutes approx. ) 
6) Adjust salt and pepper ..  

 
Serve with a crusty rustic country bread and serve with an oak aged red wine ..

Voila !  Delicious .. 



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 02:56
Sounds delicious Margi....thanks for posting.
Go ahead...play with your food!
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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 November 2017 at 10:54
Thank you very much.

It was extraordinarily delicious ..  And easy to prepare ..  

One can sub The Iberian Ham with Proscuitto or pancetta or bacon ..  And I used home made chicken stock however, one can use veal stock or beef stock if they wish ..

And of course the fresh sausages could be subbed to fit your profile desired ..

Have a great weekend ..
 
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WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
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