Now TDK'ers this is a recipe that Dee asked me for ages ago but I hadn't remembered till today.
Spaniards eat a lot of potajes and every mother has her own recipe.
This is not for the weak of hearts, it wakes the dead.
Belive me, it tastes heavenly...
Ingredients:
1kg of cabbage
250gr chickpeas (preaviously in water for 12 hours)
100gr carrots
100gr pumkin
1 big potatoe
1 green pepper
1 head of garlic
250gr pork
125gr pork cutlet
125gr tocino (fat)
100gr morcilla (black pudding) or chorizo or both
1 cooking bone (do you have that?)
1 bay leaf
1 tea spoon of pimenton / paprika
Salt
Wash the vegetables, peel carrots, pumkin and potatoe. Mince all the veggies, not too small.
Put 2 litres of water in pot and to the fire. Introduce meat and pork products with a generous pich of salt.
When it boils put in chickpeas (remember that they have been in water 12 hours!!) let it cook for an hour.
Then put the vegetables, bay leaf and a spoon full of paprika. Taste if contents of salt is OK and cover the pot. Let it cook in low fire for another half an hour.
You can eat it a million ways but what we usually do is strain the broth and have it as first serving. Then put on three different dishes the chickpeas, the vegetables and the meat.You then serve yourself a little of each on your plate.
If you are brave enough to try it please keep me posted!!!
