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Cantabrian Meat Stew with Chickpeas (Cocido Lebaniego)

Ingredients

  • 1 1/2-pound piece slab bacon
  • 1 1-pound smoked ham hock
  • 1 1/2-pound piece salt pork
  • 5 large eggs
  • ¼ cup fresh flat-leaf parsley
  • ¼ cup olive oil
  • 2 ½ cups fine bread crumbs from a day-old country round or baguette
  • + 13 more ingredients
    • 2 pounds Savoy or green cabbage
    • 1 4- to 6-ounce pig's ear, slice of pig's snout, or piece of pig's foot
    • ¼ cup olive oil
    • ¼ teaspoon salt
    • 1 1/4-pound piece cured dried beef such as Italian bresaola
    • 2 garlic cloves
    • 5 4-ounce Spanish chorizo links (cured spiced pork sausage)
    • ½ tablespoon Spanish smoked sweet paprika
    • ½ tablespoon Spanish smoked sweet paprika
    • 1 2-inch-thick cross-cut veal shank (ossobuco)
    • 1 pound dried chickpeas
    • 11 cups water
    • ¼ pound fideos (dried coiled vermicelli noodles)

Soak chickpeas in cold water to cover by 2 inches at least 8 hours. Meanwhile, rinse ham hock and slab bacon, then soak in a bowl of cold water to cover by 2 inches, chilled, at least 8 hours. Drain chickpeas in a colander and add to a wide 7- to 8-quart heavy pot. Drain and rinse ham hock and sl...

View full recipe at Epicurious

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