In Asturias we have an extraordinarily extensive menu: fabes with chicken, fabes with partridge or fabes with hare, fabes with wild boar leg, fabes with pitu de caleya, fabes with pixin or monkfish, fabes with clams, fabes with centollu, etc. But the most universal dish of Asturias is FABADA, abundant and popular, which has given the Principality great gastronomic fame.
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Traditional fabada recipe
Ingredients 4 people:
· 1 / 2 kg. of fabes
· Compango (Chorizo, Asturian black pudding, cured meat and bacon)
· Virgin olive oil and salt
The compango is a very appropriate Latin term because it has the meaning of partner, complement, among other meanings. In the case that concerns us, it refers the set of meats, sausages and salted meats that accompany fabes. The composition of the compangu is very variable and depends on the type of stew that is made and the costumbrismo of the area where it is made. Thus, for example, in the center-east of Asturias, the pot of cabbage has a compango based on blood sausage (cured or fresh), sausage, rib (fresh or salty) and bacon; sometimes bones in salting and some adobo (sirloin) of pork. In the Asturian West, in addition to the previous meat ingredients, the presence of the butietsu (botelo or botillo) is indispensable, which in the east and in the center is practically unknown.
According to the current custom, the most widespread compangu, consists of chorizo, cured Asturian sausage, lacón and bacon; although in some areas sausage is authorized (or tolerated).
The fabes are slowly cooked with their compangu ... we forgot, the night before we put them to soak in cold water; in another container, in warm water, they also put to soaking the bacon, lacón, chorizo ...
The next day, when they begin to cook, we remove the foam that they release with a slotted spoon. After an hour of cooking, always on a low heat, a glass of cold water is poured. So we "scare" them fabes, which is the same as stopping the boil. We continue to cook over low heat and with the pot covered until the fabes are made. If we see that there is little liquid we are adding cold water. But taking care that there is not much left as they can be skinned. The time it takes to cook unes fabes is very variable, some people use more than half a day, although with approximately about three hours it may be worth
1 · We do not let them boil, we "scare" them fabes with a glass of cold water to stop the boil.
2 · The cooking time depends on whether the fabas are old or new, or if the water is hard (in this case, use mineral water).
3 · If we see that in the end the broth comes out very liquid we can squeeze some fabas and thus we will get a thicker broth.
4 · Some people, before consuming them, leave the plate to rest for a whole day, ensuring that the flavors mix and rest properly.
How it is served:
To serve it on the table we will put them fabes with their broth in a tureen and the "compangu" in a separate fountain.
Recipe fabes with clams
Ingredients 4 people:
· 1 / 2 kg. of fabes
· 1 / 2 kg of clams
· 1 Tomato
· 1 Chive
· 1 Carrot
· 1 Leek
· 1 Bay leaf
· 4 Cloves of garlic
· Virgin Olive Oil, vinegar, salt and chopped parsley
They are cooked with onion, garlic, leeks, tomatoes, parsley and carrots all well chopped into very small cubes. Add the two tablespoons of vinegar and the quarter of a liter of oil, and put on low heat for about an hour, with the precaution that "fabes" do not leave uncovered water (if necessary, it would add cold water). After this time it is seasoned and half of the clams that we will have made to the sailor (to which the shells will be removed) with its sailor broth. We let the clams cook with "fabes" together during About an hour. At the same moment of serving, add the rest of the clams with their broth (they do not remove the husks) and they are presented with a little parsley sprinkled on top.