Spanish
food recipes - Cazuela de Cerdo con Veduras (Pork and Vegetable
Casserole)
You will need
400g chickpeas soaked overnight
100g pancetta (bacon) in one piece
200g pork joint
2 litres water
500g chard chopped
1 chorizo
1 morcilla (spanish black pudding)
4 medium potatoes peeled and cut into chunks
250g pumpkin peeled and cut into chunks
2 cloves
8 peppercorns
garlic
paprika
Buy
Morcilla in our
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In a large pan put the drained beans with the bacon, pork and water.
Bring to the boil and simmer for 90 minutes, then add the chard,
chorizo and morcilla. In a mortar or blender, crush the peppercorns,
cloves, garlic and 2 teaspoons paprika together and add it to the
pot. Now put the potatoes and pumpkin into the pan and continue
to simmer until they are tender (about 30 minutes). Leave to rest
off the heat for 10 minutes so that the flavours have chance to
mellow. To serve, cut up the meats and divide them between 6 bowls
(pasta bowls are ideal), add the vegetables and serve with bread.
Spanish meat recipes
Cazuela
de Cerdo con Veduras (Pork & vegetable casserole)
Fabada
(Beans, chorizo, morcilla and pancetta in saffron)
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Tostados
This is wonderful at any time of day, we have it
for breakfast at about 10, or as a snack or starter.
You will need:
- A day old barra (french stick)
- A peeled clove of garlic
- Extra virgin olive oil
- Fresh tomato
Slice the barra lengthwise and toast until golden,
then rub the toasted side with the garlic clove
all over. Take the tomato and slice in half and
rub vigourously over the toast. Drizzle lots and
lots of olive oil onto the toast let it soak in
and enjoy! Some people like to sprinkle a little
salt on too.
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