Margi Cintrano
Washing Up
As per Rock Lobster´s request ...
This humble shepherd´s meat broth has been one of the foundation stones of the Castilla León, Castilla La Mancha and Madrid regional cuisines ( central northern Spain ) since pre-medieval times. Garlic ( ajo ), day old bread, smoked paprika and olive oil with veal stock has evolved to encompass regional and family interpreations.
In coastal Málaga on the southern Atlantic coast, a fish stock is employed. In the Basque Country on the north central Iberian coast and on the Pyrenee Mountain frontier with France, the beef broth is created with a calf´s leg.
In today´s taverns and bars, its made with an egg on top and sometimes chicken broth verses veal broth ...
Here is our family recipe:
8 cloves of garlic whole
2 fl. oz. extra virgin olive oil
8 coarse country thick chunky slices of bread ( Chapata Italian or French style baguette )
1 tsp. Smoked Paprika sweet
1/2 tsp. Smoked Paprika piquant
salt and black pepper
Eggs ( 1 per person, 1 per bowl )
Chopped minced fresh parsley
1 1/2 quarts of veal or chicken stock home made
1) sauté whole garlic cloves in olive oil until golden and tender and have impregnated into the oil and then discard the cloves, NOT the oil.
2) sauté the bread slices in the garlic infused olive oil until golden crisp
3) remove the bread and cover with aluminum tent on plate
4) add the paprikas to the oil now and stir briefly and then add all to the stock
5) add the salt and pepper and bring the stock to a boil
6) Split up the large bread chunks into large chunks and place in the broth and simmer 10 minutes and adjust the seasoning and paprika
7) to serve - pour the broth into earthenware bowls made of clay
8) break an egg in each bowl and wait until the white of each egg sets before serving
9) sprinkle egg with salt and pepper, minced fresh parsley and serve with extra oven hot bread for extra dipping and a Castilla Leòn or Castilla La Mancha Red oak fermented wine
Enjoy.
Margi Cintrano.
This humble shepherd´s meat broth has been one of the foundation stones of the Castilla León, Castilla La Mancha and Madrid regional cuisines ( central northern Spain ) since pre-medieval times. Garlic ( ajo ), day old bread, smoked paprika and olive oil with veal stock has evolved to encompass regional and family interpreations.
In coastal Málaga on the southern Atlantic coast, a fish stock is employed. In the Basque Country on the north central Iberian coast and on the Pyrenee Mountain frontier with France, the beef broth is created with a calf´s leg.
In today´s taverns and bars, its made with an egg on top and sometimes chicken broth verses veal broth ...
Here is our family recipe:
8 cloves of garlic whole
2 fl. oz. extra virgin olive oil
8 coarse country thick chunky slices of bread ( Chapata Italian or French style baguette )
1 tsp. Smoked Paprika sweet
1/2 tsp. Smoked Paprika piquant
salt and black pepper
Eggs ( 1 per person, 1 per bowl )
Chopped minced fresh parsley
1 1/2 quarts of veal or chicken stock home made
1) sauté whole garlic cloves in olive oil until golden and tender and have impregnated into the oil and then discard the cloves, NOT the oil.
2) sauté the bread slices in the garlic infused olive oil until golden crisp
3) remove the bread and cover with aluminum tent on plate
4) add the paprikas to the oil now and stir briefly and then add all to the stock
5) add the salt and pepper and bring the stock to a boil
6) Split up the large bread chunks into large chunks and place in the broth and simmer 10 minutes and adjust the seasoning and paprika
7) to serve - pour the broth into earthenware bowls made of clay
8) break an egg in each bowl and wait until the white of each egg sets before serving
9) sprinkle egg with salt and pepper, minced fresh parsley and serve with extra oven hot bread for extra dipping and a Castilla Leòn or Castilla La Mancha Red oak fermented wine
Enjoy.
Margi Cintrano.