“Thanks to the grasspea,”
aquatint print by Goya showing the use of grasspea as a famine food but also highlighting its effects (crippled woman lying on the floor)
Photo by: w apedia.mobi
GRASSPEA GACHAS RECIPE ALSO CALLED GACHAS FROM THE MANCHA
FROM THE MEDIEVAL SPANISH CHEF'S ARCHIVES
for 4 persons
Photo by: En la ribera del Drac
8 stripes bacon (preferably from the dewlip) or 1lb or ½ k of dewlip cubed
1 pork liver (substitute: 4 chorizo sausage links)
4 garlic cloves
6 tbsp chickpea flour
1 tsp pepper
1 tsp caraway
1 tsp ground cloves
9 tbsp water
Salt to taste
1 ½ oz or 50 gr toasted pine kernels
1 c honey
Fry bacon and chorizo. Cut garlic cloves in half and fry in the grease from the bacon and chorizo. Slice chorizo and crumble bacon into bite size peaces. Mash the garlic in a mortar.
In the same frying pan add the flour, and spices.
Slowly add water, stirring constantly. Add salt and bring to a boil. Add the chorizo and garlic cloves. Decorate with bacon bites and pine kernels and serve with honey.