Recipe: “Rancho Canario”
Thursday, December 28th, 2006
With this cloudy and slightly cold weather we have today,
this meal keeps on going through my mind all morning. It'd be very appropriate so even if i don't manage to do it, at least i'll let you know how to do it on your own.
The day before we should have desalted a 1/4 Kg pork ribs. (Some people say it's more tasty if you use stewing beef and chicken instead) Anyway, the next day we put them into a cauldron and add 3/4 Kg of potatoes, cut in squares, and a 1/4 Kg chickpeas. We cover it with water, doubleing the size of the ingredients with it, and put it on the fire. We salten it slightly and add a bit of bicarbonate to soften the chickpeas.
While it begins to boil, we shoud've made a so called "sofrito"or "refrito" which is the base for an inmense ammount of spanish ...
