Recipe of the day: lebaniego stew

CEM *

Friday, November 10, 2023, 10:21

If we have to talk about Cantabrian gastronomy, it is impossible not to mention one of its ‘star’ dishes: cocido lebaniego. Its preparation reaches ‘The recipe of the day’ to make these stormy days more pleasant. A good product is essential for the stew to turn out well. A legume, chickpeas, from the land, impressive, and a ‘compango’ with its chorizo, bacon, cabbage and its filling, which is an ingredient that adds flavor and uniqueness to the stew.

Ingredients

  • 200 gr. of Liébana chickpeas.

  • 500 gr. of lame meat.

  • 250 gr. of jerky.

  • 100 gr. homemade chorizo.

  • 150 gr. of marbled bacon.

  • 2 knee bones.

  • 1 ham bone.

  • 1 small cabbage.

  • 3 medium potatoes.

  • Olive oil.

  • Sal.

  • Videos.

  • Peppers.

Ingredients for the stuffing

Elaboration

  1. 1

    The night before, soak the chickpeas in warm water with a handful of salt.

  2. 2

    In a large pot, with approximately one and a half liters of water, add the lame meat, the cured meat, the bacon and the bones. We let it cook for half an hour and it begins to foam. When the water is boiling, put the chickpeas into a bag and let them boil until the rest of the ingredients are tender.

  3. 3

    A few minutes before the end of cooking, add the chorizo ​​and season with salt to taste. Meanwhile, in a separate saucepan, we cook the cabbage, drain it well and add a sautéed garlic and paprika.

  4. 4

    Once the cooking is finished, we make a pasta soup with the broth (noodle, stars or other).

  5. 5

    Preparation of the filling: beat the eggs, add a little parsley and a small garlic. We also add some fine pieces of bacon, chorizo ​​and meat, all very finely chopped. Then, we soak a ball of bread crumbs in milk and drain it. We knead everything into balls or rolls and fry them in oil until they turn golden brown, then cook them in the cooking broth for 10 minutes.

  6. 6

    Finally, after serving the soup, the drained chickpeas are presented on a large platter along with the chopped ingredients and the filling. The potatoes will be presented in one corner and the vegetables in another.

Hints and tricks

If we need to add more water during cooking, it will be boiling. The cured meat gives the soup broth a characteristic smoky flavor that is not usually found in other stew broths.

Leave a Reply

Your email address will not be published. Required fields are marked *