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Monday, July 11, 2016

MIGAJA WITH LAMB FLANK POTTAGE

Breadcrumbs
Photo by: Lord-Williams
(crumb), miaja (localism), OCast. meaja, 1. small portion of something. Normally it refers to breadcrumbs but Serradilla uses it in reference a small part of a slaughtered pig. 2. “vellón,” a coin of little value. Ruíz uses this sense of the word. [Ruíz/Brey. 1965:1716a: :259:1720c: 260:269; and Serradilla. 1993:41]


A POTTAGE CALLED FLANK ADAPTED FROM NOLA´S xlviii-3 POTAJE POTAJE DE SE DIZE YJADA

Ingredients

1 flank of mutton
1 c honey
3 doz blanched almonds
Honey Sweet!
Photo by: Lord-Williams
1 tsp saffron
½ tsp cloves
1 tsp cinnamon
2 tbsp vinegar
½ c grated bread

Preparation

Boil a flank of mutton until done.  Put almonds in a pot with honey and let sit overnight.

Grind the meat in a food processor. Add the honey mixture with broth. Grind until almonds are chopped. Cook uncovered until the volume is reduced to half.

Add saffron, cloves, cinnamon and vinegar. Bring to a boil. Reduce to simmer and add bread. Stir until blended. Remove from heat and set aside.


Service in soup bowls.

NOLA´S xlviii-3


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