We share with you this SPOON RECIPE that cures all ills: PREDOSILLO GARBANZOS WITH STEWED CHEEKS AND BOLETUS .
Ideal because it seems that there are 'cool' days ahead, but even if the heat arrives, you won't mind preparing them either.
We can assure you that they are delicious at any time of the year.
In addition, under the baton of our chef Javier Fuentes , you will cook them with pleasure and comfort.
Let's go with the recipe, step by step; and first, what do you need?
Ingredients
- 500 gr of Pedrosillo chickpeas
- Iberian cheeks Torreón
- 100 grams of onion
- 120 gr sweet wine
- 50 gr carrot
- 2 garlic cloves
- Laurel
- 150ml tomato sauce
- Clove, to taste
- 100 gr of boletus edulis (the mushroom that we like the most)
- Olive oil 0.4º
- 100 gr of bacon
Elaboration
First, you must clean the cheeks well and remove the film or nerve that covers them, season them with salt and pepper and brand them over high heat in olive oil. We just want to seal them to keep the juice in, nothing else.
In a pot, fry the garlic, onion and carrot in mirepoix*, the bay leaf and let cook for 15 min or until the vegetables are well toasted, add the sweet wine, evaporate and add the tomato sauce and the cloves, then the cheeks and cover with water.
You have to cook them until they are tender, and remove them from the sauce, which we will strain and put on the heat to reduce.
The chickpeas must be hydrated beforehand and then cooked in water with salt and a ham bone. Then drain them well and put them in a pot with the cooking broth from the cheeks and a little of the cooking water from the chickpeas themselves, bring them to a boil and add the cheeks in pieces to taste, or even crumbled. Add the boletus that you must have previously sautéed over high heat with salt and pepper.
We put a little cream to bind the stew and it will be ready.
