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COCIDO MADRILEÑO (COOKED MADRID STYLE) |
9 oz dried chickpeas soaked overnight
1 lb stew beef cubed
9 oz piece of fresh pork belly.
1 lb smoked ham hocks
1 1/2 lb beef marrow bone
4 medium size chicken drum sticks, skinless
1 pig's trotter, split
2 chorizos, or other smoked sausage
1 morcilla or 7 oz black pudding
2 whole garlic bulbs peeled and crushed
2 bay leaves
8 black peppercorns, crushed
1 T salt
2 medium onions 1 diced one whole,
1 1/2 lb Savoy cabbage, quartered
2 carrots, in big pieces
2 leeks, short lengths
1 lb new potatoes scrubbed
1 C diced tomatoes
1 bell pepper diced (any color)
3 super hot peppers (ghost, scorpion or habanero)
2 cups white table wine
sunflower oil
EVOO
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The cocido is practically Spain's national dish. Sometime ago, I saw a package
of cocido meats in a supermarket in Finguerola and I decided to try it. It turned
out the meats were quite inferior, but the chick-pea, smoked pork and chicken
flavored broth was fabulous. So I tried it once again with some modifications
and this time, it was all great. I'm describing my simple procedure on the next
page. T = Tablespoon
EVOO = Extra virgin olive oil
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