Caldo Gallego - 1 Recipe - Cooking Index
Caldo Gallego - 1 Recipe - Cooking Index
This is a peasant version of 'caldo' as described to me by the owner of the excellent Galician restaurant Oscar in Madrid -- a far-from-peasant restaurant.
Cuisine: Spanish| 3/4 cup | 120g / 4.2oz | Dried white beans |
| 1/4 lb | 113g / 4oz | Smoked ham hocks |
| 1/4 lb | 113g / 4oz | Lean smoked bacon or salt pork - in one thick slice |
| 7 cups | 1659ml | Water |
| 1/2 cup | 31g / 1.1oz | Onion - sliced (medium) |
| 1/2 cup | 118ml | White cabbage head (small) |
| 3 | Turnips | |
| A few turnip greens | ||
| Salt and pepper - to taste |
Pour 7 cups cold water over beans, ham, and bacon in an earthenware pot. Cover and barely simmer for 2 1/2 hours. Add the sliced onion and the cabbage, turnips, and turnip tops, all chopped in fairly large pieces. Mix, but stir as little as possible in order not to bruise the beans. Salt and pepper to taste and simmer 1 1/2 hours more. Serve in large soup bowls with meat cut in bite-size pieces.
Source:
Barbara Norman
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