lamb limp, literally
Photo from meganamyswart
DUELOS Y QUEBRANTES RECIPE PUBLISHED IN “LA TIENDA”
For 6-8 servings
3.5 oz lamb brains
½ large onion
½ bay leaf
3.5 oz streaky salt pork or bacon
3.5 oz jamón Serrano
3.5 oz chorizo
1 tbsp parsley
salt to taste
fried bread or bread crumbs called gachas
Dice the ham. Peel the chorizo, slice and dice it. If using salt pork dice it. If using bacon fry slices without dicing. Do this by heating a frying pan and fry the bacon or salt pork. Do not add oil. Cook over a gentle flame so that it releases some of its fat. When reduced to half, increase the heat, add onion, pieces of ham and chorizo and fry together until the onion is translucent.
|15th Century Bacon and Eggs|
More Delicious than Ever!
Photo by: Lord-Williams
Beat the eggs until frothy. Add them to the frying pan stirring constantly over gentle heat or use a double boiler to make them set evenly.
As soon as the eggs solidify, transfer them to an earthenware dish. Sprinkle with bacon, if using, and chopped parsley and serve with slices of fried bread.
There is no need to add salt because the salt pork or bacon and ham are salty enough but taste for salt half way through the cooking just in case.
 The chorizo used contains paprika, which is a New World product. White pepper and wine were used in Medieval chorizos instead of paprika.