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Asturian fabada recipe

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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. Thus "we frighten" les fabes, which is the same as curbing the boil. We continue to simmer and with the pot covered until the beans are made. If we see that there is little liquid left we are adding cold water. But being careful that there is not much left as they can be skinned. The time it takes to cook some beans is very variable, some people spend more than part-time, although with approximately about three hours it may be worth

Cooking tricks:
1 · We don't let them boil, we "scare" them 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 at the table we will put the fabes with their broth in a tureen and the "compangu" in a separate source.

Best Fabada of the world 2019

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. They add two tablespoons of vinegar and a quarter of a liter of oil, and put it on low heat for about an hour, with the precaution that "les fabes" are not left without covering water (if necessary, it would be added cold water). After this time, season and add half of the clams that we will have made to the sailor (to which the shells will be removed) with its sea broth. We let the clams cook with “les 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.


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