WITH BEANS AND PISPIÉS It had been long time since I pulled the recipe from the grandmother and this time is a luxury dish. Many times have you heard from my grandmother: "Jewish with cotubillos and pispiés" when someone is exceeded his request for luxury food!.
In our last (for now) visit to Portugal on account of purchases, Castelo de Vide had the butcher a pig filetón! (Accompanying photo) and a shank which included cotubillo (wrist) and mannitol. All at irresistible prices.
The filetón cook it the next day and the cotubillos, the handyman (pispiés) and shank frozen pending the best chance.
threw, and say, the recipe of the grandmother with the good purpose of giving good destination to cotubillos and pispiés and step left to my grandmother in the right place.
I searched all the dictionaries -
Güiquipeya included, and do not appear or pispié cotubillo. If "pizpierno" as a synonym for pork shoulder or shank, or shank.
prepared the day that coincided with the visit of my assistant, that as a woman of the people, knows a lot about this and they like to put (estooooo smells good!) Nose in my cooking and whose praises make me gain weight two kilos:
- Yes, sir: They're called beans with cotubillos and pispiés. We, of all life.
- That's what I wanted to know.
- I ... I put more stuffing.
- What?
- Cachin chorizo, Cachin sausage, Cachin .... Bacon
- Ya. And two ears and tail.
- Oops! No sir. That Jewish Ear Pa. Tó else makes them like you.
("O almost", I heard him say under his breath). Well
'm on the right path.
I feel the need to iterate that no pieces of fat and those who will not panic, forget it.
Another thing is the collusion between the Jews and the god Aeolus, but at the pharmacy sell remedies for almost everything. Item
more. Beans are beans from El Barco (Avila) and that brings me Becedas. OLE.
Warnings:
- The preparation of this dish takes time. It takes the whole morning.
- Set in the soaking water in quantity, that judiuones will triple its size and will not "suck" all the water you throw.
- The boil beans in cold water and have to "scare", I do it by throwing an ice cube to stop a boil.
Let the recipe: Ingredients
:
1 / 2 K. of beans.
4 pispiés (hands) of pork. 4 cotubillos
.
water, bay leaf and salt.
For the sauce:
1 / 2 onion.
2 cloves of garlic.
1 / 2 red pepper.
1 ñora or chorizo \u200b\u200bpeppers (meat).
1 tomato.
oil, salt.
Preparation: Clean
cotubillos mannitol and with great care (in this house, the Inspectorate is strict compliance with this rule), the torch burning with any hint of the presence of hairs. Is that clear?.
In a saucepan, add water, bay leaf, a handful of salt and the hands and cotubillos. Putting the heat and simmer hour (in the ultra-fast, 20 minutes), skimming frequently. Remove the pieces, strain the broth and reserve a portion keeping it warm.
Now let's bone and pispiés cotubillos. For this, drive the children kitchen and take stock of the garlic and cards, and all the litany of expletives and naughty known because we will burn your fingers (".. And who says otherwise is lying ..." as the great Cervantes). So that, to bone.
Already?
Do we?
Boil the beans as we have said, in cold water with some salt and cutting a boil with an ice cube. Sufficient to be hot.
In a separate pan, pour a little oil, onion and garlic cortadita, when transarente, add the pepper. Laissez-faire, add the tomato and pepper beef chorizo \u200b\u200b(which will have had to soak in cold water). In the hot broth
have cooked the hands, toss the beans, add the hands and the sauce. Theoretically
forty-five minutes should be done. My experience tells me that hour and a quarter.
At the discretion of each individual. It's all about trying to go.
ECI 
