In 1994, boneless pig's feet with wild mushrooms appeared on La Oca Restaurant's menu and has never disappeared from it since then. No need for any more quality control. Zuleima Capo, 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' gastronomy. “There are people who come to Sitges from out of town to enjoy pig's feet at our restaurant, and those who aren't familiar with them are surprised by the way we prepare them when they see them in front of their eyes”, Capo explains.

Ingredients for pig's feet for four persons:

• 4 pig's feet.
• 200 gr. of assorted wild mushrooms
• Two large onions
• Two or three bay leaves
• Black peppercorns
• Olive oil
• Salt

And to garnish it we need:

• 8 sheets of Filo pastry. 
• 250 gr of cooked haricot beans
• 1 clove of garlic
• 1 generous spoonful of parsley
• Half a liter of homemade broth (chicken or vegetable)
• Half a liter of red wine
• 1 spoonful of sugar 
• 10 to 12 prunes
• A handful of raisins

We're going to boil the pig'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 sauté 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.

The pig’s feet are completely boiled now. While they are cooling down to be boned, we sauté a diced onion and the wild mushrooms cut into small pieces. We also dice the boned pig’s feet and add them to the sauté, 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.

Assembling the dish is the finishing touch. We cut the mixture of the sauté, wild mushrooms and chopped pig’s 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 180º 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. "The best part of the dish is its tenderness, because it melts in your mouth, and the sauce's sweet note", explains Zuleima Capo.

¿What can we drink while savoring this dish?

Zuleima Capo 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·lo de agricultura ecológica de Denominación de Origen Penedés.