Cocido madrileño

Cocido madrileño

Cocido madrileño is one of the most important meals of the Spanish classic cuisine. In Spain there are several types of Cocido (the name simply means literally “cooked” or “cooked” from Spanish), but Cocido Madrid is the most famous of its kind. The essence of the food that is very long, in the same pan cook meat bones and different kinds of meat, chickpeas, also known as chickpeas, and vegetables. The result is a complex, satisfying, delicious meal. First serves rich broth, usually with thin noodles, which can not even boil and steamed this fragrant broth. It would be enough. Then separately fed chickpeas, meat and vegetables separately. After the broth, each takes a little bit of everything. Although you can often find recipes Cocido, where all the ingredients are put right, but really tasty Cocido it is obtained by adding them in stages. To nothing to digest and does not seethe. Characteristic Cocido is that there is no spice in the dish, even the elementary. Prostatskom indicating the origin of food. Nevertheless, spicy chorizo ​​sausage, bacon, ham, blood sausage Morcillo, who is also a part of this dish, make its fragrant notes in Cocido. This recipe has got me a course of Spanish mother, a native of Madrid, women are very dear to my heart, so much so that even I can not call it otherwise.

Ingredients:

• 300 grams of chickpeas (chickpeas)


• 2 large beef shank or 1 cow and a beef


• 1 chicken, cut into pieces


• 2 chorizo sausages


• 2 blood sausage Morcillo


• 200 grams of ham or other jerked ham


• 300 grams of bacon or bacon


• 3-4 small carrots, cleaned, coarsely chopped


• 2 onions, peel


• 1/4 head savoy cabbage, cut in half


• 4 potato tuber, clean


• 300 grams of thin noodles


• Salt to taste

Preparation time: 4:00

Instructions:

1. On the day before cooking pour the chickpeas in cold water and leave overnight to swell.


2. On the day of cooking chicken drumstick and put in a large pot (I have 10 liters) and pour 6 liters of water.


3. Put the pan with the meat over medium heat, bring to a boil, reduce heat to low and simmer for about 1.5 hours, occasionally removing the foam.


4. Add ottsezhenny chickpeas and cook for another half hour.


5. Add ham, chorizo, Morcillo and bacon and cook for another half hour.


6. Add the potatoes, carrots, onions and salt to taste and cook for another half hour.


7. pieces of cabbage tie culinary thread, so as not to disintegrate, and add to the Cocido. Cook all together until cooked potatoes and soft cabbage.


8. Remove the Cocido from heat, cover and leave it for 20-30 minutes to “rest.” It can be longer, only then to heat before serving.


9. Just before serving, put the meat separately. Separately, put vegetables. Catch chickpeas and drain the broth through a fine sieve.


10. A thin noodles put in a saucepan, pour the boiling broth up to the top and leave for 5 minutes zaparivatsya. Then put the noodles in a bowl.

Serve chickpeas, meat, soup, noodles and vegetables.

First, eat rich broth with noodles. And then each feed sweetly meat with vegetables and chickpeas.

Cocido madrileño