Entradas populares

Monday, December 5, 2016

OLLA BERCIANA WITH RECIPE FOR OLLA PODRIDA

Original- An Omelette in the Middle of Stew!
Photo by: Lord-Williams
olla podrida, podrida, Fr potpourri, Eng “rotten pot.” Actually, podrida is a corruption of the word poderida or podereso meaning powerful or powerful ingredients which can be haggis. The ‘Berciana pot’ is a typical stew in the Bierzo region of the province of Leon, Spain. The dish consists of vegetables such as chard, potatoes, kale, navy beans, etc. Also included are products of pig slaughters such as the stomach, chorizo, shoulder of ham, blood sausage, pig ears, snout, marinated ribs and trotters plus the addition of poultry such as hens.


All “rotten" or powerful pots contain broad beans or chickpeas. Although ingredients vary, the Leonese-Maragato version actually is a stew make with chard, cabbage, broad beans, chorizo, shoulder of pork, hen and blood sausage.

Other versions make include any and all meat and vegetables available such as capons, longanizas, trotters, lamb, hens, beef, garlic, onions, etc. It is cooked slowly until the meat is so tender that it shreds. It may be cooked as a stew on in a pie. Although neither Sent Soví nor Nola provide recipes for this dish it is known that it was well loved in the Middle Ages.

Cervantes indicates this stating that Don Quijote ate it daily except on fish days when the Roman Catholic Church prohibited the consumption of meat and animal products. His contained more beef than lamb. Sancho Panza praised it for its diversity of ingredients. See harisa. [Alimentación. 1996:254; Cervantes. 1947:19:775; and Gázquez. Cocina. 2002:93]


THE MEDIEVAL SPANISH CHEF'S RECIPE FOR A POWERFUL STEW/LA PODRIDA

Ingredientes (8 personas)


A Most Original Stew
Photo by: Lord-Williams
1 lb dried beans
1 marinaded pork trotter
1 marinaded pig ear
1 marinaded pig tail
1 lb marinaded spare ribs
½ oz/100 gr chunks of marinaded bacon
1 chicken breast
1 chorizo sausage
1 blood sausage
1 onion
1 leek
1 carrot
salt to taste
    
For stuffing:

3 eggs
100 gr/ 3½ oz breadcrumbs
2 garlic cloves
1 tbsp chopped parsley leaves
salt to taste
¼ c extra virgen olive oil

Garnish
parsley leaves

Preparation

Wash the beans and soak them overnight. 

The Broth is Served as a Consume
After the Meats and Vegetables
In Leon, Spain
Photo by: Lord-Williams
The Broth is Served After the Meats
and Vegetables 
In Leon, Spain
Photo by: Lord-Williams
Wash the 
marinaded pork trotter, pig ear, pig tail, spare ribs and bacon. Soak them in water overnight to remove salt.

Stain the chickpeas and put them in a pressure cooker. Peel the onion, carrot and leek and put them in a bag made of cloth to cook vegetables. Add them to the pressure cooker. Cover with water season and bring to a boil. When the pressure cooker begins to whistle, reduce heat and simmer for 15 minutes. 

Remove from heat. Open the pressure cooker and remove vegetables. Chop them and put them back into the pot. 

Drain the remaining soaked ingredients. reserving the broth Reheat and bring to a boil. Reduce heat when the pot begins to whistle. Lower heat and gently boil for 30 minutes. 

Open pressure cooker and add chorizo, blood sausage and chicken breast. Bring to a boil and reduce heat. Gently boil uncovered for ½ hour. 

For the stuffing:

Beat eggs and mix with breadcrumbs, minced garlic cloves, chopped parsley and salt to taste.

Preheat a frying pan. Add olive oil and add the egg mixture. Cook like an omelette.

Slice chorizo and  blood sausage. Chop the chicken  and add these to the beans. Serve with stuffing and garnish with parsley leaves. 






No comments:

Post a Comment