Have you ever tried the calluses to the Asturian? This traditional recipe is very blunt and with a lot of flavor. According to the area, it is prepared in one way or another, for example, in some places they incorporate chorizo, blackberry, bacon, etc. On the other hand, calluses can also be made adding a chilli to the sauce or a little spicy paprika along with the sweet paprika. In addition, you should know that one day to another they are better. Therefore, it is better to make more quantity and freeze them for the next time. In recipes, we show you how to call the Asturian, grandmothers recipe. Lets cook!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to call the Asturian: |
| 1 kilogram of calluses 2 hands of pork 1 piece of hurric of veal 1 onion 100 grams of ham in taquitos 2 teeth of garlic 1 laurel leaf 2 tablespoons of sweet or spicy paprika 150 milliliters of wine white 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to call the Asturian:
1. To start with the recipe for calluses to Asturiana, you must first clean the calluses and the nose. To do this, you must put them under the tap to clean them well until they are free of hairs and dirt. Then, cut in pieces the calluses and the hill of veal. Then, place them in a fast pot covered with water, approximately 40 minutes. Time can vary according to the pot. On the other hand, you must also incorporate pork, these will take a little longer, about an hour. Reserve water with the excess jelly.
2. Pica the onion very finely and, followed, place a casserole with a stream of olive oil, incorporate the onion and let it be pointed. When you start being transparent, add garlic and ham tacos. Next, add the sweet paprika and, if you like it, you can also add some spicy paprika or a chilli and bay leaf. Remove everything and, followed, add the white wine, let alcohol a few minutes.
3. When the homemade veal calluses are cooked and pork hands, chop everything little and add to the sauce, also pour the water cooking pork, as it will be very jelly. If necessary, you can add a little more water. Remove everything together to mix well.
4. Let all 15 minutes be cooked and then salt test and, if necessary, rectifies.
Trick: If they are very dry, you can add water to make a good sauce.
5. When the homemade calluses are ready to the Asturian, it will be better to let them rest for a while or a couple of hours. When serving them, present them in a clay casserole to stay hot. The best calluses to Asturiana! Tell us in the comments your opinion and share with us a photograph of the final result.
