In a pot with plenty of cold water, all meats are placed, and separated by a drain of vegetables, vegetables and chickpeas (which will have been soaked for 12 hours the night before).
| 🚻 6 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Spanish cooked ingredients: |
| 250 grams of chickpeas 1 pork foot unit, salty 500 grams of bug of veal 6 units of small potatoes 250 grams of chicken or chicken 1 unit of chorizo 500 grams of vegetables 1 unit of cabbage 1 carrot unit 1 leeks 100 grams of salad bacon 1 ham bone unit 1 veal knee bone unit 1 Morcilla unit 1 pinch of salt to taste |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Spanish cooked ingredients:
2. the salt is added and let out slowly for just over 3 hours.
3. The first dish of the cooked will be the soup, for which we will use the broth of it.
4. The soup can be made of the pasta we want or bread. If it is pasta, you will have to remove part from the broth to another saucepan and when it boils incorporate the paste (noodles, 30 grs. P/p), letting it boil until it is cooked. If we want it with bread, we will cut slices of hard bread by placing them at the bottom of the dishes, and then giving them to the cooked broth.
5. Chickpeas are placed in a fountain with the meat around well placed.
6. In another separate source, vegetables, potatoes and chorizo and blackcase are served.
7. The two sources are served at the same time, along with a saucera with tomato sauce to accompany them.
