Liébana Cocido © Archivo Paradores de Turismo
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Ingredients for 8 people: ½kg of chickpeas, if possible those from Liébana ½kg of large bones 200g of lean bacon 2 fresh chorizos 2 eggs 2 potatoes 1 knee bone 1 repollo cabbage ½ a ham bone breadcrumbs fine noodles pepper parsley oil milk garlic salt
Put cold water on to heat in a large dish and put in the large bones, the chorizo, the lean bacon and the other bones. When everything is boiling, add the chickpeas which will have to have been soaked all the previous night, and allow to cook until everything is tender. 20 minutes before the cooking is finished, add the peeled potatoes and the chopped cabbage. Correct the level of salt, strain the soup and, add the noodles for the soup in a separate saucepan. Beat the eggs in a bowl and add the chopped garlic and parsley to taste. Soak the breadcrumbs in milk and dry them well. Then add them to the batter and mix everything until you get the desired consistency. With this mixture, make some rolls and fry them until they are well browned.
At the table, serve the soup as a first course and then the meat with the vegetables and the stuffing as a second course.
- Main dish
- Cooking time:
- 5 hours
- Vitamin E:
- Folic Acid: