A winter classic in the Galician region in Spain. The chestnut ground is perfect for eating or using as an ingredient for other preparations.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make chestnut ground: |
| 500 grams of chestnuts 1 onion unit 1 clove of garlic 4 tablespoons of chopped onion 1 tablespoon of vinegar 1 glass of oil 1 piece of bacon ½ unit of pork ear 1 pinch of salt Water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, boiled, |
Ingredients to make chestnut ground:
1. the chestnuts are mondon and put to cook in salt water, letting them give a boil. They drain and peel.
2. In plenty of clean water the entire onion, the garlic clove, the piece of bacon and ear and the peeled chestnuts.
3. It is allowed to cook for a few hours until everything is well cooked and a refrito made with the oil and chopped onion is added, to which a few drops of vinegar are placed, which gives it very good flavor.
4. The pig can be eaten after the broth with cooked potatoes or chop it and eat it with chestnuts.
5. and in the liquid of the broth do some soups with bread, throwing the boiling broth in a bowl containing pieces of very thin cut bread.
6. Note: The pig should be disheveled in water before and you can add an egg yolk when serving the hot chestnut broth.
