For 6 people


Ingredients

Chickpeas...........300 g

Morcillo..........400 g

Bacon..........200 g

Veal knee bone.................2

Salt pork spine bones.................3

Cane bone with marrow..............3

Fresh Chorizo.............3

Scalp or thick noodles........150 g

Chicken ........150 g

Potatoes...............3

Carrot..............2

How to make the traditional Madrid cocido

Difficulty: Medium

Total time ................. 20 m

Cooking......................... 20 m

 The night before we will soak some good Castilian chickpeas on the eve of the cocido. Trick: We will also put a handful of coarse salt on them so that they don't get stuck in the cooking the next day. We will begin by putting to cook, starting off of cold water, the meats, the end of ham and the indicated bones. Key: During all the cooking, from beginning to end, we will remove the foam that is formed with a skimmer. We will also add water as it evaporates so that our stew does not remain dry.

We will have the fire of the stew in a continuous way to half power. When the water starts boiling, we add the chickpeas, previously drained and washed. From the moment the water starts boiling again, they will take between two and three hours to be tender, done over a low heat or about 20 minutes if done in a fast pot. Recommendation: Put the chickpeas in a net to be able to take them out easily at the end of the cooking and thus be able to serve the stew in the three traditional rounds.

In a separate pot, we put the cabbage to cook, and in another pot, we cook chorizos and morcillas, so that they do not fill our broth with fat. When the stew is practically done, we add the potatoes and the peeled carrots in the stew pot of the Madrid stew.

At the end of the process, we take out the meats and serve them in a dish to which we add chorizos and morcillas. We sauté the cabbage and put it in a dish with the chickpeas, potatoes and carrots. To make the soup, we strain the broth and add the noodles when the broth starts boiling, being necessary two or three minutes for the fine noodles type cabellín.