Potaje de garbanzos con bacalao y espinacas


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MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

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Recipes Contents
BEFORE you EAT YOUR first SPOONFUL of THIS well-off SOUP, STOP. LEAN gastos generales THE BOWL and GENTLY INHALE los INTENSE AROMA OF the SPICES y SALT COD. That IS BEAUTIFUL, truly BEAUTIFUL. THIS food IS found THROUGHOUT SPAIN, but THIS version COMES desde SIERRA ese FRANCIA. Sal COD IS common ACROSS ns NATION. DRY, hard AND, once UPON uno TIME, CHEAP, IT was TRANSPORTED desde THE coast ON THE back OF MULES y WAS los PROTEIN OF selection IN CATHOLIC SPAIN — A nación THAT HELD fast TO los CHURCH’S rule ON FASTING. THIS SOUP IS THICK and RUSTIC and SHOULD it is in CONSUMED con PLENTY the BREAD and TEMPRANILLO. It IS additionally GOOD with RUFETE, the WINE native TO ns REGION — the IS choose TEMPRANILLO, however WITH uno HINT the FENNEL.

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Ingredients


300 g (10½ oz/1⅓ cups) dried chickpeas, wet 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 cuarenta y ocho hours, changing ns water 4 times1 teaspoon saffron threads2 tablespoons cumin seeds4 egg yolks1 teaspoon fine ~ ~ salt½ teaspoon fresh ground black pepper1 bunch that English spinach, about quinientos g (1 lb dos oz) in total, leaves picked, washed y thickly shredded1 part of two-day-old pasta dura or other firm crusty bread
EuropeSpainDinnerVegetarian

Method


Drain ns chickpeas y place in ns large saucepan with the garlic pear half, only leaves, half the olive oil y the totality tomatoes. Cover con warm water y bring to los boil over high heat, then reducir the heat to medium y simmer for 1–1½ hours, or until los chickpeas space soft but not losing their skins. Remove y reserve the garlic y tomatoes, yet discard ns tomato skins.

Meanwhile, drain the sal cod. Using your fingers, remove y discard the bones, hard skin y any fin or dark flesh, climate break los flesh into tiny pieces.

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Toast ns saffron in un small dried frying pan over medium heat for 90 seconds, or until the threads start to darken. Remove the saffron from the pan, then add ns cumin seeds y toast because that another 90 seconds, or till fragrant. Leave to cool, then grind los spices using uno large mortar and pestle. Squeeze ns reserved cook garlic cloves fuera de of their skins and add to ns mortar with ns reserved tomatoes and the egg yolks and pound until uno smooth paste forms. (If you don’t have uno large mortar y pestle, grind ns spices using uno small one or ns coffee grinder, climate mix with ns garlic, tomatoes y egg yolks in a comida processor.)

Add ns spice mixture, sal cod, está dentro salt y black pepper to ns chickpeas. Mix well, line in the shredded spinach and bring to ns simmer.

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Heat the remaining olive oil in uno frying pan gastos generales medium heat. Add los bread slice y unpeeled garlic cloves and cook the bread until golden on every side. Drain ns bread y garlic cloves on paper towel. As soon as cool sufficient to handle, peel ns garlic y break los bread into tiny pieces. Ar them both in a mortar with 2 tablespoons that liquid from the chickpea mixture and pound until uno rough paste forms. Stir los mixture into the chickpeas and simmer because that 3–4 minutes. Check ns seasoning and serve in warm bowls.