Hello friends of Paulina Kitchen! Welcome to the warm world of mountain cooked, a traditional spoon dish, of those that we like so much . A stew that has earned a place in the hearts of the inhabitants of Cantabria, and also transferred the borders.
In this note we will travel through the mountains of northern Spain where the mountain cooked is the undisputed king of the table , to discover why this dish is so special. We will also talk about their history and tradition and leave some tips to prepare it. At the end of the trip they will find a delicious recipe to prepare their own mountain cooked at home.
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About Montañés Cook
The mountain cooked is a classic recipe from Cantabria , a dish that combines simple ingredients to create an exceptional culinary experience. In its most basic form, the mountain cooked of the grandmother consists of Alubias, Berza (curly collar), sausage, black pudding, bacon, potatoes and ham bones.
These ingredients are slowly cooked in water, seasoned with garlic and laurel and can be complemented with other vegetables and condiments that help create a tasty and comforting broth, special for cold days.
What makes grandmother's mountain cooked special?
The magic of the mountain cooked of Cantabria, a typical recipe of grandmothers, resides in its authentic simplicity and flavor that moves us directly to our roots, as well as the Madrid cooked or the Asturian fabada .
The beans are cooked to their right point, the potatoes are undone in the mouth and the embedded meats provide a smoked and spicy touch. The Berza, a type of curly collar that gives it a distinctive flavor and a slightly bitter touch to the dish is complemented very well with the other textures and flavors present in the cooked.
History and tradition of Cantabrian Cook
The mountain cooked has deep roots in the Cantabria region, in northern Spain. It is said that this dish originates in the mountains where the shepherds prepared it as a simple and satisfactory meal after their long working days. Over time, mountain stew became an emblematic dish of Cantabrian gastronomy and a fundamental element in family celebrations and local festivities.
In events such as the patron saint parties of the peoples or traditional fairs it is common for cooked.
In some areas of Cantabria, especially in the region of Besaya and nearby areas, gastronomic routes are promoted that include the tasting of the cooked in different restaurants and local establishments. These routes allow food lovers to explore the varied culinary offer of the region.
How to make mountain cooked
Like almost all spoon dishes, this mountain potato needs previous steps. company will form . Chorizos and black pudding can be misunderstood separately to prevent the broth from greasing too much, as well as meats can be cleaned previously.
Once everything is willing to prepare a deep pot where the mountain stew is going to be done, adding first the beans along with the sausages and meats. Then the rest of the ingredients are added and cooked for about two hours until the beans are tender.
5 tips to make mountain stew
- The beans must be removed during the night to soften them.
- The secret of a good mountain cooked is in slow cooking. All ingredients cook together in a large pot for several hours so that flavors mix perfectly.
- The laurel and garlic give aroma and flavor to the base broth. You can also incorporate some paprika.
- It is important to foam to remove the fat that is formed on the surface.
- Serve the cooked with a good rustic bread and a red wine from the region, for a complete experience.
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Montañés Cooking Recipe
Yield: 6 portions
Preparation: 2 hours
Ingredients
- 250 g of beans
- 150 g of Berza
- 100 g of chorizo
- 100 g of black pudding
- 100 g of bacon
- 2 potatoes
- 1 ham bone
- 3 garlic cloves
- 1 bay leaf
- 1 teaspoon smoked paprika
- Salt and pepper to taste
How to make mountain cooked step by step
- Put the beans soak the night before. Drain and place them in a large pot with the chorizo, the black pudding, the bacon, the ham bone and the garlic cloves.
- Cover everything with water and add the bay leaf. Bring to a boil and then reduce the heat to bass.
- Slowly cook for an hour and add the potatoes cut into not very small cubes.
- Add the beza and paprika and cook for one more hour until the beans and potatoes are at their cooking point. Salpimentar at ease and let stand a few minutes before serving.
