Cocido madrileño

The cocido madrileño ( " stew from Madrid " ) is a traditional chickpea stew from the Spanish capital Madrid. Prepared with vegetables, potatoes and meat it makes a hearty and varied meal that is often eaten especially in the winter, although they can be found throughout the year on the menus in the restaurants.

History

The origins of the court are not known for certain, but most sources estimate agreed that it probably evolved during the Middle Ages from the Sephardic court Adafina. At that time dishes that were cooked long were indispensable for the Jews, as it then was able to eat such as a hearty meal during the Sabbath. First versions of the stew were kosher and consisted of eggs and contained no pork, but with time Adafina was also popular elsewhere.

With the increasing anti-Semitism and the Spanish Inquisition in the 15th and 16th century, the court was substantially changed. Out of fear, as a Jewish and pretend Christian " Marrano " ( converted Jew ) to be denounced and to prove that one is actually became a Christian, was more and more frequently integrated into the pork meals. Soon lard were, chorizo ​​(Spanish sausage) and morcilla (blood sausage) added to the dish.

From then on, the recipe was very little developed and soon established himself as a staple of Madrilenian kitchen. As the city in the 19th and 20th century still spread further, this inexpensive and yet nutritious dish was so popular with artisans in small restaurants and taverns. After the Civil War, during which they lacked much to the popularity of the stew lost in favor of convenient meals.

Nowadays cocido madrileño is usually a homemade dish for special occasions. Nevertheless, most of the restaurants in Madrid are running a version of this stew on their day pass (especially on Thursdays ) and some traditional restaurants serve it even daily as a specialty.

Ingredients

The main component of the Cocido are chickpeas or Garbanzano beans, especially the larger species (also known as Kabuli ). Then, various vegetables are added: mainly potatoes, but also cabbage, carrots and beets. In some cases, green beans, beets and chard are added.

As meat parts of the pig are generally used: pork belly, usually fresh, sometimes even cured ( purists even insist that there should be almost rancid ); fresh ( unsmoked ) chorizo ​​; Onion morcilla and dried and salted Serrano ham. Cattle leg is also added to them depending fattier more valuable. Chicken meat (especially the old hens ) is also an ingredient of the cocido.

To enrich the broth to add two types of bone (pork leg bones and beef marrow bones).

Bola, Spanish meatballs from ground beef, bread crumbs, parsley and other spices still be added to the stew the conclusion that, it is said, to replace the eggs that were found in the Adafina.

At the table

Tradition has it that the ingredients of the cocido be served separately. Each course is Vuelco ( rollover ) because at each serving pot must be turned over to separate the ingredients from each other.

The first Vuelco is the soup: the broth of the cocido is decanted and noodles are cooked in it. The second Vuelco consists of the chickpeas and vegetables. In the third Vuelco finally the meat is served.

From the ruins of a cocidos various other courts may zubereitetwerden in the Spanish cuisine. Spanish croquettes are usually cooked with the broth of cocido as a seasoning. Ropa vieja is a fried mix of meat and chickpeas and also Pringá is made from the remains of fried meat with bread.