Caldo Gellego |
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| Ingredients
300g haricot beans (soak
them overnight)
450g potatoes, peeled and diced
2 small veal or beef bones
450g spinach
300g gammon
2.2 litres of water
25g lard
Salt and paprika |
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1. Drain the pre-soaked beans and rinse well
then place in a large flameproof casserole together with the
water, bones, gammon and and bring to the boil.
2. Add the lard, bring back to the boil, then reduce the heat,
cover and simmer very gently for 1-1/2 hours. The water should
just be moving.
3. Add the potatoes and continue to cook for a further 10
minutes.
4. Add the spinach and cook for a further 5 minutes until all
the vegetables are tender.
5. To serve - remove the bones and gammon and season to taste
with salt and a little paprika. Cut the gammon into large
chunks and return to the pan to heat through. Serve very hot. |
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