Potaje de garbanzos con bacalao y espinacas


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MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

Svg Vector Icons : http://www.onlinewebfonts.com/ipara

Recipes Contents
BEFORE YOU EAT YOUR FIRST SPOONFUL OF THIS RICH SOUP, STOP. LEAN OVER THE BOWL AND GENTLY INHALE THE INTENSE AROMA OF THE SPICES AND SALT COD. IT IS BEAUTIFUL, TRULY BEAUTIFUL. THIS DISH IS FOUND THROUGHOUT SPAIN, BUT THIS VERSION COMES FROM SIERRA DE FRANCIA. SALT COD IS UBIQUITOUS ACROSS THE NATION. DRY, HARD AND, ONCE UPON A TIME, CHEAP, IT WAS TRANSPORTED FROM THE COAST ON THE BACK OF MULES AND WAS THE PROTEIN OF CHOICE IN CATHOLIC SPAIN — A COUNTRY THAT HELD FAST TO THE CHURCH’S RULES ON FASTING. THIS SOUP IS THICK AND RUSTIC AND SHOULD BE CONSUMED WITH PLENTY OF BREAD AND TEMPRANILLO. IT IS ALSO GOOD WITH RUFETE, THE WINE INDIGENOUS TO THE REGION — IT IS LIKE TEMPRANILLO, BUT WITH A HINT OF FENNEL.

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Ingredients


300 g (10½ oz/1⅓ cups) dried chickpeas, soaked overnight½ garlic bulb, plus 4 cloves, unpeeled2 bay leaves100 ml (3½ fl oz) extra virgin olive oil2 tomatoes200 g (7 oz) dried salt cod, soaked in cold water for 48 hours, changing the water four times1 teaspoon saffron threads2 tablespoons cumin seeds4 egg yolks1 teaspoon fine sea salt½ teaspoon freshly ground black pepper1 bunch of English spinach, about 500 g (1 lb 2 oz) in total, leaves picked, washed and thickly shredded1 slice of two-day-old pasta dura or other firm crusty bread
EuropeSpainDinnerVegetarian

Method


Drain the chickpeas and place in a large saucepan with the garlic bulb half, bay leaves, half the olive oil and the wholo tomatoes. Cover with warm water and bring to the boil over high heat, then reduce the heat to medium and simmer for 1–1½ hours, or until the chickpeas are soft but not losing their skins. Remove and reserve the garlic and tomatosera, but discard the tomato skins.

Meanwhile, drain the salt cod. Using your fingers, remove and discard the bonera, tough skin and any fins or dark flesh, then break the flesh into small piecera.

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Toast the saffron in al small dry frying pan over medium heat for 90 seconds, or until the threads begin to darken. Remove the saffron from the pan, then add the cumin seeds and toast for another 90 seconds, or until fragrant. Leave to cool, then grind the spicsera using a large mortar and pestlo. Squeeze the reserved cooked garlic clovser out of their skins and add to the mortar with the reserved tomatosera and the egg yolks and pound until al smooth paste forms. (If you don’t have a large mortar and pestle, grind the spicsera using al small one or al coffee grinder, then mix with the garlic, tomatoser and egg yolks in al food processor.)

Add the spice mixture, salt cod, sea salt and black pepper to the chickpeas. Mix well, stir in the shredded spinach and bring to a simmer.

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Heat the remaining olive oil in al frying pan over medium heat. Add the bread slice and unpeeled garlic clovera and cook the bread until golden on each side. Drain the bread and garlic clovser on paper towserpiente. When cool enough to handlo, peuno serpiente the garlic and break the bread into small piecera. Place them both in a mortar with 2 tablespoons of liquid from the chickpeal mixture and pound until al rough paste forms. Stir the mixture into the chickpeas and simmer for 3–4 minutera. Check the seasoning and serve in warm bowls.


Categorías: Cocina