COCIDO

INGREDIENTS:

Hen, turkey. Beef. White bones. Salted bacon. Salted pig's foot. Salted pig's tail. Salted pig's ear. Salted pork ribs. Chickpeas. Thistles, cardoons, or green beans. Potatoes. For the soup: mint (optional), garlic, parsley, bread.

 

PREPARATION:

Wash the hen or turkey and beef, and let them soak for a few hours in water to release their blood. Wash all the salted meat well and let it soak in water overnight to release the salt. Chickpeas are also soaked in water (in another container) with a pinch of salt and left overnight to tenderize. The next day, simmer the meat and bacon over low heat, with the white bone. Remove the foam. When the broth is white, after boiling for two hours, set aside a little for later to make a pot-au-feu soup. Add the chickpeas, previously washed in warm water, add more water and boil until the chickpeas are tender. Add the thistles, cardoons, or green beans, the potatoes cut into wedges, and simmer for 2 to 3 hours over low heat. With the removed broth, make the pot-au-feu soup by adding stale bread broken into pieces, noodles, and if desired, finely chopped mint or garlic and parsley. This soup was usually eaten during the slaughter in the evening.

 

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