We started the day before putting the chickpeas soak, in a brine to 1 percent of salt and triple the weight of the chickpeas in water.
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| Ingredients to make chickpea cooked in Madrid: |
| 500 g of veal mortar 1 pie 15 g of salt 2 rear gallina 2 chorizos 1 rice morcilla (my family is from Burgos, so this is the only acceptable black pudding) 3 or 4 large potatoes 4 or 5 carrots 2 teeth of garlic 1 cabbue extra virgin olive oil |
Ingredients to make chickpea cooked in Madrid:
2. That is, for 250 g of chickpeas, 750 g of water and 7.5 g of salt.
3. salt in the soaking water helps to soften more easily later. We let them hydrate at least 8 hours.
4. The next day we bleach the meats and bones to eliminate impurities and prevent them from going to the water from the soup.
5. We put in a pot all the bones and meats except the chorizo ​​and the black pudding, cover with cold water and slowly lead to boiling, foaming when necessary.
6. Remove from water by piece, we wash them under the jet of cold water and pass them to the cooked pot.
7. cane bones can wrap with a network or a little kitchen thread, so they don lose the marrow.
8. On the other hand we carry clean water to boil and bleach the sausage and black pudding for a minute to eliminate the first fat.
9. Then we click them with a fork to prevent them from stirring in the posterior cooking.
10. In the pressure cooker we also introduce hydrated chickpeas, better wrapped in a network to keep the shape better and are easy to collect later.
11. We leave the chorizo, the black pudding, and the vegetables. We cover with cold water – if the tap water in your area is very hard will affect the texture of the chickpeas, better replace mineral water – and add the salt.
12. We close the pot and put it on the highest fire until the pressure indicator tells us that high pressure has been reached (in most pots it is indicated with a second red line), we lower the heat so that the pressure and keep 10 minutes.
13. After the time we turn off the fire and let the pressure lower.
14. Meanwhile, we are peeling and chopping the potatoes in rooms and carrots in two or three pieces.
15. the cabbage, if he likes it- not me, but my wife does- prepares for being, the central stem is removed, cut into a thick julienne and it is cooked 10 minutes covered with water in another fast pot. Then saute in hot oil with some pieces of garlic.
16. When the pot has been discounted, we open it, we remove the chicken- if you prefer more cooked it can be left- and we add the sausage, the black pudding- there are people who prefer to cook them separately so that they do not contribute so much fat, 20 or 30 minutes In soft boiling, I do it in one way or another depending on the day – potatoes and carrots.
17. We close the pot, put on maximum heat until the pressure indicator rises to the maximum pressure and keep there 5 minutes. We let the pressure drop again.
18. Depending on how hard it is, the morcillo may need some more time. In this case we would withdraw the rest of the ingredients and cook the Morcillo 5 or 10 minutes more at high pressure.
19. We try and adjust salt if necessary. Carefully remove each ingredient from the pot, separating it from the broth.
20. Then we filter the broth well, I do it in two stages: first through a finite strainer and then with a man, several layers of gauze or a 100 microns superbag.
21. After filtering, we disgrace it. If we are going to take the cooked below, we can do it quickly, we can help ourselves with a misunderstanding jug like that of this photo or, if we do not, we put the broth in a plastic zip bag, we close and cool it surrounded by water with ice.
22. The fat will go to the top, so we cut a corner of the bottom and let the broth out, stopping when the stratified fat is about to leave.
23. If we are going to consume the cooked the next day, we put the meats in a hermetic container (so that they stay more juicy) and the broth, we cool, we pass to the fridge and the next day we remove the solidified fat from the upper part.
24. Before serving we reheat all the ingredients in part of the broth- I really usually cook a few chickpeas of more and add more water than strictly necessary.
25. The extra broth I use it to reheat the ingredients and keep it for soup the next day, the chickpeas also keep them for other dishes, and reserve the perfectly speechless broth for the noodle soup- and cook the noodles in the rest.
