Cocido Madrileno( chickpea and pork stew from madrid )
ingredienti e dosi per 6 persone -:500 gr of chickpea -1/2 cabbage -1/2 kilo of small carrots -6 medium potatoes -1/4 hen or chicken -2 bones with marrow -1 chorizo -1 longaniza - 1 blood sausage -serrano ham tip -200 gr of streaky bacon - salt - 150 gr of bread crumbs of yesterday's bread -2 handfuls of very thin pasta -2 eggs -1 garlic clove -1 tbs of chopped parsley_
FATE COSI _
Soak the chickpeas in lukewarm water in the evening of the day before, with one tbs of coarse salt and a pinch of sodium bicarbonate-In a large pan with plenty of cold water put the meat, the bones tied (so the marrow doesn't come out), the bacon, ham, and the hen with a little salt. Put at medium heat. Dip the chickpeas in hot water. When the water with the meat starts to boil, skim well and add the chickpeas. It's convenient to use a net for them, so they don't go all over the place Put the fire at low heat and let the cocido cook. It should be on the fire some 3.5 hours, skimming it occasionally. One hour before the cooking is over, add the carrots cut in half lengthwise and half an hour later add the potatoes, peeled and diced. In a bowl put the bread crumbs, the eggs, 50 grams of bacon and the garlic clove. Stir well until you have a large croquette. Dip in flour and fry. Once is golden add to the cocido for half an hour Dice the cabbage and cook separately. Additionally you can stir-fry a little before serving. Add the chorizo The blood sausage can either be sliced and fried or cooked separately Once the cooking time is done, separate enough broth for the soup, leaving some in the pan so the meat doesn't go dry or cold Cook the pasta for 15 minutes in tbs broth and serve in a tureen In a platter put the meat previously diced, add the hen, the chorizo, the blood sausage, the ham, the bacon and the marrow. In another platter serve the chickpeas, the vegetables and potatoes The croquette is sliced and added to the meat tray_