RECETAS Y COCINA

Ingredients

• A slice of shoulder of pork
• 1/2 a pig's head
• Salted pork rib
• Backbone of pig
• 1 pig's tongue
• 1 salted pig's tail
• 1 salted pig's ear
• A slice of bacon
• 1 spicy sausage per person
• A little animal fat
• 2 marrowbones
• 1/2 a chicken
• 1 beef hock
• A handful of chickpeas
• A handful of French beans
• 1 cabbage
• 2 bunches of parsnip tops
• 1/2 kg of potatoes

Preparation

Leave the pork pieces to soak to remove the salt and soak the chickpeas and French beans in water.

Next day, cook all the meat for the stew in plenty of water, except for the spicy sausages.

When the meat is cooked, set it to one side.

Put the parsnip tops on to cook in another pan with a little of the broth from the meat.

In another different pan, add the cabbage, spicy sausages, potatoes and the animal fat.

Also cook the chickpeas and French beans separately for an hour with two ladles of broth.

Remove from the flame as each part is cooked.

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Presentation

The ingredients should be brought to the table in separate serving dishes: one for the meat, another for the bacon, the head, the ears, the pig's tail and a third dish for the cabbage, potatoes, parsnip tops, French beans and the chickpeas.

The spicy sausages may be served in another, smaller dish.

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