Yield > 4
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Chick-peas presoaked
in water for at least 10
hours
11 cup Water
1/2 lb Veal or beef
4 oz Ham
5 oz Bacon or salt pork in one
thick slice
4 med Potatoes cut in two
4 oz Pork sausage (one sausage)
1/2 sm Cabbage head chopped
coarsely
1/4 x Stewing chicken optional
1 x Marrow bone
3 x Carrots
1 x Leek (if not available,
substitute a small onion)
1 sprg Mint
1/3 cup Raw rice
(or 1/2 cup fine noodles)
Salt to taste
3 tbl Olive oil
Method :
• Bring 11 cups of water to boil in a large pot. When it
boils, add the presoaked chick-peas, drained and tied in
cheesecloth. Add veal, ham, bacon, chicken, marrow bone,
carrots, leek, and mint. When soup boils again, skim it well
and cook on low flame for 2 hours. Add potatoes and salt to
taste. Cook approximately 1 hour longer.
• In the meantime, prick the pork sausage with a needle so
that it will not burst, and put it in a separate pot with the
cabbage and water to cover. Bring to a boil and simmer.
• A half hour before serving, stir the pot containing the
meat, ham, chicken, etc., and strain out 6 cups of broth. Heat
it to boiling, put in the raw rice or noodles and cook until
tender.
• When the cabbage and pork sausage are cooked, drain
well and fry in 3 tablespoons olive oil in which a garlic cloce
has been previously browned and removed.
• Serve the broth containing rice or noodles as a first
course. For the second course, put the chick-peas, well
drained, in the center of an oval serving dish with the potatoes
at either end and the slices of carrot along the sides. Slice the
meat, ham, bacon, and chicken and put it on top of the chickpeas.
Serve the cabbage in a vegetable dish with the pork
sausage chopped fine on top. On the side, serve a thick tomato
sauce ("Tomato-Onion Sauce" or "Tomato-Garlic Sauce") or a
parsley sauce ("Parsley Sauce"), the recipes for which are
included in this database.
• While not indispensable, "Meat Dumpling - (Pelota)" is an
agreeable addition to this dish. The 'pelota' recipe is also
included in this database.
• Comments: While the "Caldo Gallego" uses white beans,
chick-peas are the foundation of the cocidos of central Spain.
The "Cocido Madrileno" is a hearty dish, suited to the cold, dry
winters of Madrid.
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