COCIDO MARAGATO (MARAGATO STEW)
COCIDO MARAGATO (MARAGATO STEW). Alimento Base: Chickpeas, 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...
Ingredientes
- 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
Elaboración paso a paso
- 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).
