Hello friends of Paulina Kitchen! I hope you are very well and eager to eat a very hot dish to fill your belly and be ready to sleep your nap. Today I bring you the Madrid cooked , a recipe of Grandpa, which just smells it gives us a feeling of home. A dish that takes time, but it is worth taking because it is very tasty and well given.
Are you encouraged to prepare it?
Content table
About the Madrid cooked
A cooked that comforts
The Madrid cooked is an infallible dish for the coldest days . A traditional stew of Madrid, which has achieved popularity in the rest of Spain, with different versions according to the region. A very complete, tasty and caloric meal, a classic of the Madrid family table, but is also found in many restaurants in the city.
Give me color and flavor
The ingredients of the Madrid cooked can vary, but do not have to miss the chickpeas , which it is important to soak them a good amount of hours before cooking them so that they are tender. In addition, it is customary to wear cow meat (beef), also chicken or chicken, pork, and bones to flavor the broth; Embutidos, such as sausages or black pudding and vegetables, which are usually potatoes (potatoes), carrots and cabbage.
If you want more Madrid color and flavor I recommend this recipe of calluses to the Madrid !
Over low heat you or nothing
The Madrid cooked is done over low heat , like almost all stews or cooked, so it is a dish that requires some patience, since each ingredient demands different forms and cooking times. However, it can also be cooked in express pot (pressure cooker) or use a kitchen robot to speed up the preparation.
Two or three overturns
On the other hand, there are peculiarities in the way of serving this cooked emblem of the gastronomy of Madrid. In some places they serve in two plates, or “overturns”: in one the broth, which can be accompanied with fine long noodles, and then meat with vegetables and chickpeas. However, the most traditional is in three overturns : the soup on a plate, the vegetables with the chickpeas in another and the meat with the sausages apart.
A little history
The origin of Madrid's cooked is not very clear , but it is very likely that his birth is based on another stew, the "rotten pot" , which was prepared with beans and sausages around the 16th century. But the use of chickpeas in stewed recipes dates back to Sephardic gastronomy , a few centuries before.
The Madrid cooked is considered an adaptation of the Castilian cooked , which was prepared with chickpeas, pork and vegetables. The recipe was modified and adjusting according to the ingredients available in the Madrid region, incorporating new meats, vegetables and spices.
In the seventeenth century, the Madrid cooked began to become popular among the nobility, which considered it an elegant and sophisticated meal. During this time, it began to serve in two dishes, the first consisting of the broth and vegetables, and the second in meat and chickpeas.
Over time, the Madrid cooked became a popular meal among all social classes , especially during the winter, when its heat became more necessary. It became even more popular during the Spanish Civil War years, when it became an economic, surrender and nutritious meal for Madrid families.
Traditional Madrid cooked recipe
- Yields : 6/8 portions
- Preparation time: 4 hours
Ingredients
- 300 g of chickpeas
- 300 g of veal meat (morcillo)
- 300 g of pork (bacon and ham bone)
- 250 g of chicken or chicken
- 2 Candelario type sausages
- 2 leeks
- 1 onion
- 2 garlic cloves
- 2 potatoes (potatoes)
- 2 Carrots
- Olive oil
- Salt
- Water
How to make Madrid cooked step by step
- Put the chickpeas soak the night before in cold water with a handful of salt.
- In a large pot, put the meats and bones along with the onion, peeled and cut into four parts, the teeth of peeled garlic and the leeks cut into large pieces. Cover with cold water and put over medium heat.
- When it starts boiling, lower the heat and remove the foam that is formed on the surface. Cook over low heat for 2 hours. If necessary, water is added during cooking.
- Remove the meats and bones and reserve. Strain the broth and remove the vegetables that were used to flavor.
- Place the drained chickpeas in the broth. Cook for approximately 1 hour or until they are tender.
- Add the potatoes (potatoes) peeled and cut into large pieces, and carrots.
- While ruling out sausages in boiling water for 10 minutes.
- Add the previously reserved meat to the cooked pot and cook for 30 minutes. Add the sausages and cook for 10 more minutes.
- Remove meat, bones and sausages and place in a fountain together with vegetables.
- In another source, serve the chickpeas and sprinkle with a splash of olive oil on top.
- The broth can be served separately or make a dish that includes all ingredients.
- Eat very hot accompanied by a slice of roasted bread and a good wine. Enjoy very delicious!
