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Monday, January 28, 2013

CIERZO WITH 14TH C CHICKEN SOPS RECIPE



"Cierzo" attack
from
 EvaMen
OCast çierço, cold north wind. In the northern regions of Spain, pigeons, chickens and other domestic fowl were raised in cots or pens protected from the north wind during the winter. [Gázquez. Cocina. 2002:190]

CHICKEN AND UNLEAVEN BREAD CRUMB SOPS ADAPTED FROM FADALAT  9. SOPA DESMIGADA DE PAN ÁCIMO ECHA CON GALLINA, p 85 (Marín)

Ingredients

Adding the vegetables
Photo by: Lord-Williams




1 chicken
salt to taste
½ tsp white pepper
1 tbsp chopped cilantro
1 tbsp virgin olive oil
1 onion chopped
4 lettuce hearts
1 bulb fennel
½ lb green broad beans (habas)
1 lb  mushrooms
1 c breadcrumbs
1 c fresh cheese
¼ c butter
1 tsp cinnamon

Preparation

A Really Wholesome Dish
Photo by: Lord-Williams
Remove the entrails and wash the chicken inside and out. Chop off the appendages and chop the breast in half. Put it in a pot.  Add salt, pepper, cilantro, oil and the onion chopped. Cover this with water. Heat it and gently boil until the meat falls off the bones. Remove the chicken from the broth and remove the bones. Slice the meat into bite-sized pieces and return it to the pot.

Add the hearts of lettuce and fennel, core removed, and chopped. Remove the pods of the broad beans, or use baby beans. Slice the mushrooms and add all. Cook until the vegetables are done.

Dice the cheese and cover with breadcrumbs. Clarify the butter in a clay pot. Cover the breadcrumbs with the butter. Add this to the meat and vegetables. Sprinkle with cinnamon and serve.

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