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Las cantidades de esta receta las dejamos a la libertad, porque un cocido conviene hacerlo para mas de cuatro personas y debemos emplear unos 50 gramos de garbanzos por persona.

Garbanzos, jamón, tocino, media gallina, chorizo y morcilla, patatas, pimiento verde, calabacín, cebolla y tomate

Para las pelotas: carne picada, yema de huevo, perejil, sal, un diente de ajo, un poco de miga de pan empapada en leche y harina.



Se llena de agua una olla de regulares dimensiones y se pone al fuego. Se añade la carne junto con un buen hueso de caña y otro de jamón, media gallina, un buen trozo tocino, chorizo y morcilla de año. Al mismo tiempo se le ponen los garbanzos previamente puestos en remojo, un par de patatas, un pimiento verde, media cebolla, un calabacín y un tomate. El período de cocción puede venir dado en dos horas y media de fuego suave. Si el chorizo y la morcilla son frescos es preferible no echarlos desde el principio para no deshacerlos. A este plato se le añaden las denominadas pelotas.

Modo de hacer estas pelotas: se pone carne picada en un plato hondo y se le agrega una yema de huevo, apartando la clara. Se le pone sal, perejil y un diente de ajo muy picadito, además de un poco de miga de pan empapado en leche. Se revuelve bien todo junto y se forma una bola, que puede ser redonda o alargada. Finalmente, se la reboza en harina.

Cuando la cocción está casi terminada media hora antes se agrega al caldo esta pelota y un buen pedazo de chorizo. A continuación, se mondan las patatas y se parten en trozos regulares, no muy grandes pues no tomarían el sabor. Se cuecen aparte en un puchero con caldo que se quita de la olla y que antes de echarlo se cuela. Momentos antes de servir, se cuece la pasta de la sopa en otra cacerola en caldo colado.

Después de servir la sopa, se lleva a la mesa el resto en una fuente grande. Es conveniente que los garbanzos estén en el centro con el fin de facilitar la labor de servirse cada uno de los comensales sin revolver nada.


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