Preparation time: 240 min.
Servings: 4
INGREDIENTS
9 oz of potatoes
10.5 oz of beef knuckle
1/4 chicken
3.5 oz of white bacon
3.5 oz of onion black pudding
3.5 oz of chorizo
2 oz of cured ham
4 marrow bones
2 lbs of cabbage
4 medium potatoes
2 carrots
1 onion
1 turnip
1 clove of garlic
Olive oil
3.5 oz of noodles
Salt
For the stuffing:
2 eggs
2 oz of bread crumbs
2 cloves of garlic
2 tbsp of minced parsley
Olive oil
PREPARATION
Soak the chickpeas in lukewarm water with a little of salt overnight. Dry and strain them the following morning.
Place the meats, bacon, washed bones and ham in a large pot and cover with 4 L of water. Place the pot over flame and as soon as it boils foam will raise t the surface.
Remove it with the skimmer and add the chickpeas. When it boils again add the carrot, onion and turnip. Simmer for three hours or more until the chickpeas are tender.
20 minutes before finishing, add the peeled potatoes cut in half. Rectify the salt if necessary.
At the same time, cook the minced cabbage for 30 minutes. Strain and lightly fry it with the garlic.
Cook the chorizo and black pudding in a separate container to prevent tinting the broth.
Filling: Whisk the eggs and knead them with the breadcrumbs, minced garlic, parsley and a little of salt.
Form patties with two spoons and fry them in plenty of hot oil. It is not necessary to coat them or pass them through egg; the dough compound will hold them together.
When the stew is served, introduce them in the broth and boil.
Detail to consider.
Presentation:
This is known for its three servings. First serve the soup with noodles (first cook them in the broth for 5 minutes).
Then place the chickpeas in a dish with the vegetables: the cabbage, carrot and sliced turnip (about 1 inch thick).
Add the onion to the broth but remove it before serving. Remember to serve it with the filling and the peeled tomato (minced and fried) in a dish.
The third serving is formed by the chopped meats, bacon and bones. The marrow smeared on a toast is delicious.
