|
|
Caldo Gallego
Ingredients:
- 300g/11oz Haricot Beans, soaked overnight
- 450g/1lb Potatoes, peeled and diced
- 2 small Veal or Beef Bones
- 450g/1lb Spinach
- 300g/11oz Gammon
- 2.2L/80fl.oz Water
- 25g/1oz Lard
- Salt
- Paprika
Preparation:
1. Drain the pre-soaked beans and rinse well then place in a large flameproof casserole together with the water, bones, gammon and and bring to the boil.
2. Add the lard, bring back to the boil, then reduce the heat, cover and simmer very gently for 1-1/2 hours. The water should just be moving.
3. Add the potatoes and continue to cook for a further 10 minutes.
4. Add the spinach and cook for a further 5 minutes until all the vegetables are tender.
5. To serve - remove the bones and gammon and season to taste with salt and a little paprika. Cut the gammon into large chunks and return to the pan to heat through. Serve very hot.
Back to:
» Spain Recipes
|
|
|
|
|
