Recipe: “Rancho Canario”
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 dishes. I’d define it as some kind of “sauce” made of a sliced good piece of “chorizo”, a pealed crushed tomato, and well chopped garlic and onions, fried in a pan.
At the moment it begins to boil we add this “sofrito” and let it cook until everything is ALMOST done. (You can see this by piercing the meat and the potatoes.)
Finally we add, and this is very important, THICK NOODLES and let it finish.
Voilá