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Wednesday, June 13, 2012

CACHUELA WITH A 14TH C RECIPE FOR NOUMBLE POTTAGE

The Vital Organs
Photo from:
 ThePurpleHoodie
offal soup, noumble pottage containing a piece of liver, lean meat, a blood sausage link, a little bread with crust soaked in blood, with some fat or caul. It is a typical soup in Extremadura and León traditionally served during mid-morning lunch on the day of the slaughter and on other cold autumn days. The contents vary as family recipes have been carried down for hundreds of years. In Madrigal de Vera, for example, only the liver is used. Traditionally, it was sent to ailing neighbors who could not attend the slaughter. Also see probadura. [ES: Madrigal. Mar 30, 04; and Serradilla. 1993:39:42:45:140]

NOUMBLE POTTAGE ADAPTED FROM #CXXII QUI PARLA CON SE DEU FFER HI COURA FFREXURAT AB HOUS, pp 145-146
For 12 persons

Binh Dan: Blood Sausage (doi...
Photo from: Guzzle & Nosh
Ingredients

1 ½ qts mutton broth
3 lbs mutton offal (lungs, liver and heart)
10 oz fatty bacon
2 medium onions
4 blood sausage links
½ c toasted almonds
3 ½ oz mutton liver
1 slice bread toasted and soaked in vinegar
1 tsp fine sauce (mixed spices)[1] 
salt to taste

Ganish:
chopped chives

pig offal soup, dujiangyan, 2009
Photo from:
 momofuku ando
Preparation

Wash the offal well and boil it in a pan. Once cooked remove it, saving the broth, let cool and dice it.

Dice the bacon and put it in a pan. When it starts to give off grease for the heat, add the and onions sliced thin, blood sausage and the pieces of offal to saute all together.

Chop the almonds and the liver, which has been roasted with  the toast soaked in vinegar. Then dilute this with a little mutton broth and purée it in a food processor. (The recipe recommends straining it though a cheesecloth, tightly squeezing it. This is not necessary if a food processor is used.)
           
Cut the blood sausage into thirds or fourths. Mix all the ingredients together including spices and the broth and cook.
           
Salt to taste. The dish should have a taste of vinegar.

Pour into individual soup bowls and garnish with chives. 

[1] Lladonosa pg 71: mix 25 gr (0.88 oz) ginger, 5 gr (0.17 oz) cinnamon 3.5 gr (0.12 oz) white pepper, 3.5 gr (0.12 oz) cloves, 0.750 gr (0.026 oz) mace, 0.750 nutmeg, 5 gr (0.17 oz) saffron.  This was kept on hand to use when needed.

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