{"id":32384,"date":"2021-03-21T13:29:43","date_gmt":"2021-03-21T13:29:43","guid":{"rendered":"https:\/\/usapulseseu.org\/cocido-madrileno\/"},"modified":"2021-03-21T13:29:43","modified_gmt":"2021-03-21T13:29:43","slug":"cocido-madrileno","status":"publish","type":"post","link":"https:\/\/usapulseseu.org\/es\/cocido-madrileno\/","title":{"rendered":"Cocido madrile\u00f1o"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Cocido madrile\u00f1o<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n
    \n
  • 500 g de garbanzos (remojados el d\u00eda anterior con un pu\u00f1ado de sal gorda)<\/li>\n
  • 500 g de morcilla de ternera<\/li>\n
  • 100 g de tocino salado (ib\u00e9rico a ser posible)<\/li>\n
  • 1 hueso de la rodilla<\/li>\n
  • \u00bc pollo<\/li>\n
  • 100 g de jam\u00f3n serrano<\/li>\n
  • 1 cebolla<\/li>\n
  • 3 zanahorias<\/li>\n
  • 1 nabo<\/li>\n
  • 1 morcilla<\/li>\n
  • 1 chorizo<\/li>\n
  • 1 col<\/li>\n
  • 2 patatas<\/li>\n
  • 4 cucharadas de pan rallado<\/li>\n
  • 1 huevo<\/li>\n
  • 1 diente de ajo<\/li>\n
  • 1 cucharada de perejil picado<\/li>\n
  • 1 clavo<\/li>\n
  • Sal<\/li>\n
  • aceite para fre\u00edr<\/li>\n
  • fideos vermicilli para la sopa (opcional)<\/li>\n<\/ul><\/div>\n
    \n
      \n
    1. Cuece la carne y los huesos en una olla con 3 litros de agua, ll\u00e9vala a ebullici\u00f3n y retira la espuma antes de echar los garbanzos (en una bolsa comercial para este fin) y las verduras para el caldo (pincha la cebolla con los clavos). El agua debe cubrirlo todo. Vuelve a hervir y quita la espuma. <\/li>\n
    2. Baja el fuego para que el guiso cueza lentamente el tiempo necesario (2-3 horas, seg\u00fan el tipo de garbanzos).<\/li>\n
    3. Mientras tanto, limpia, pela y lava las patatas y la col y cu\u00e9celas en agua salada.<\/li>\n
    4. Haz los rellenos con el pan rallado, el huevo, un poco de caldo de cocido, el ajo picado y el perejil. A veces se a\u00f1ade a esta pasta tu\u00e9tano de hueso de ca\u00f1a. Forma una pasta suave y fr\u00edela en forma de croquetas en el aceite caliente. A\u00f1\u00e1delas al caldo un rato antes de terminar la cocci\u00f3n, cuando los garbanzos ya abran el pico porque est\u00e1n casi listos. <\/li>\n<\/ol><\/div>\n
      \n\t\t\t<\/div>\n
      \n
      Plato principal<\/div>\n
      Sin l\u00e1cteos, Institucional, Tradicional<\/div>\n<\/p><\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

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