Castilla y Leon
Ingredients: 300 g of goat's black pudding Half a chicken 330 g of shoulder of pork 1 pig's ear, 1 trotter and a slice of pig's snout, all chopped, 250 g of dried spicy sausage and 150 g of bacon 1/2 kg of chickpeas Medium, cabbage 1/2 kg of potatoes garlic cloves 100 g of noodles olive oil, salt
Place the meat and the sausages in a pot with plenty of boiling water, after 15 minutes remove any scum and add the chickpeas wrapped in a muslin cloth, cover and leave to cook over a low flame for 4 hours. In a separate pan, cook the chopped cabbage with the potatoes, 7 or 8 minutes from the end, add the shoulder of pork, then scrape and gently fry 2 garlic cloves cut in very thin slices, when they are golden brown remove from the heat, add a pinch of paprika and pour on top. Cook the slice of dried sausage separately and drain. Ten minutes before the cooking time for the meat is up, add the dried sausage.Remove the chickpeas and place on a serving dish and place the meat and sausages on another, use the broth to prepare a soup, adding noodles and cooking for a further 10 minutes, then leave to stand (it should have a thick consistency). At the table, start by serving the meat, sausages and dried sausage, and once finished, continue with the chickpeas, the cabbage and the potatoes and finish off with the soup.
Category: Main course
Season: All year roundFind out more about The cuisine of Castile-León