PATITAS CON MANI
Scrape, singe and wash the pigs’ feet thoroughly clean. Place in a kettle with plenty of water to which a little vinegar has been added and boil until tender. Peel, quarter and parboil some potatoes and have a cupful of roasted peanuts, half of which are whole and half ground. Remove and dry the trotters and fry with the potatoes and peanuts in hot olive-oil. Season with allspice and salt. Stir constantly so as to brown on all sides, cooking about ten minutes.