|A Pig Scratching his Head|
Photo from: funvids4kids
papá, cogullada, OCast. cachaza del puerco Eng. 1. double chin, dewlap, fold of skin hanging under the neck of a bovine animal, low part of the pig’s jaw, see papos. 2. bacon from the dewlap, which has with a special flavor . It can be a sausage ingredient or included in dishes containing entrails. It can be marinated or preserved in salt. Villena labeled this as heavy food. [Dialecto 1947:285; Serradilla. 1993:146; and Villena/Calero. 2002:37b]
THE BARONESS OF AMISERAT’S RECIPE FOR A ‘POWERFUL POT/OLLA PODEROSA, KNOWN TODAY AS OLLA PODRIDA (A ROTTEN POT)<
for 4 persons
12 oz chickpeas
1 pig ear
|A Thick Strip of Bacon|
Photo by: Lord-Williams
1 qt white wine
2 garlic cloves
10 sprigs of parsley
10 sprigs of thyme
8 sprigs of rosemary
6 sprigs of sage
1 bay leaf
salt to taste
½ tsp white pepper
2 tbsp olive oil
1 thick strip bacon from dewlap, 3 ½ oz
¼ c flour
5 oz lean meat
7 oz pork ribs
1 chicken breast
1 celery stick
5 oz ham
2 chicken livers
1 blood sausage
Soak chickpeas 6-8 hours in an earthenware dish. In another dish soak the ear and trotter over night.
|Just Right on a Cold Winter Day!|
Photo by: Lord-Williams
Cook wine to remove alcohol content. Put it in a bowl with ribs, chopped carrot, leeks and onion. Mash garlic cloves and add them with herbs. Let sit overnight.
Put the beans in cloth bag and put them in a pressure cooker.
Remove the ear and trotter from the water. Wash them and cut them into small pieces. Wash well.
Chop the bacon and start frying. Add the onion and garlic from the marinade. When the onion is translucent, stir in flour. Little by little add broth. Simmer until the broth starts to thicken.
Chop the lean meat and put it in the pressure cooker with the chickpeas, pork ribs and marinade. Chop the chicken breast and celery. Add these with the onion mixture in the broth and remaining ingredients to the meat. Add cold water to cover this.
Slowly cook the meat for about 15 minutes after the water starts to boil. Strain it and save the broth. Serve as a soup with slices of bread like soppes.
Serve the solid ingredients as a second course all on one platter for eater to choose at will.
 The baroness maintains that this was first called a “Powerful Pot” (Olla Podersa) as powerful subjects were the only ones who could afford all the ingredients. Somehow the name became “podrida” (rotten). Sancho Panza explains in Don Quijote, Bk II, Chap 47 that the older the dish, the favorable it was. This dish originated in Burgos and was eaten during winter months for its calories.