RECETAS Y COCINA

Ingredients

• 300 g of goat 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 cured spicy sausage and 150 g of bacon
• 1/2 kg of chickpeas
• Medium-sized cabbage
• 1/2 kg of potatoes
• 2 garlic cloves
• 100 g of noodles
• Olive oil
• Salt

Preparation

Place the meat and the sausages to boil 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, and 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 slices of cured sausage separately and drain.

Ten minutes before the cooking time for the meat is up, add the cured sausage.

Remove the chickpeas and place on a serving dish and place the meat and sausage 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).

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Presentation

At the table, start by serving the meat and cured sausage, and once finished, continue with the chickpeas, the cabbage and the potatoes and finish off with the soup.

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