Tuesday, 16 March 2010

Cocido madrleño


- 400 grammes of chickpeas
- 1/4 unit, chiken
- Bone of ham, 1 unit
- Bone of rod
- Chorizo (for cook), 100 grammes
- Little cabbage, 1 unit
- Carrot, 2 units
- Salt
- End of ham
- Chesse of rodilla, 1 unit
- 1 Clove of garlic
- Potatoes
- Oliva oil.


Put the chickpeas in soaking, the last night, in lukewarm water with salt. Put 2 litres of water in a big saucepan and add the bone of ham and the end of ham (wash all), put in the fire and when you see foam, you have to separate with a skimmer. Drain the chickpeas and puted in a net and puted in the saucepan. The time for to cook is between 2 hours and 3 hours. Let boil slowly. Meanwhile wash, snack the cabbage and let cook with the soup.
In the middle of the cook (90 minutes) add the carrots and the patatoes, peel and wash, an add also the cuart of kitchen or hen. Continue the cook; If you need, you can put hot water for the chikpeas are bad.
When the chikpeas are soft, put the soup in other saucepan and add noodle and rice (if you like). Cook the garlic and add in the cabbage.
You have to put like a first plate the soup with noodle, and like the second plate the vegetables and the pieces of meat.

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