Fabada asturiana

Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Fabada asturiana. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Fabada asturiana is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Fabada asturiana is something which I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Fabada asturiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fabada asturiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fabada asturiana is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fabada asturiana estimated approx 0 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Fabada asturiana using 6 ingredients and 3 steps. Here is how you can achieve it.

Es el plato más popular de Asturias y conocido en el mundo entero.

Ingredients and spices that need to be Prepare to make Fabada asturiana:

1. 1 kg fabes de la granja ( alubia grande,harinosa y de piel fina)
2. 3 chorizos
3. 3 morcillas
4. 1 trozo lacón
5. 1 trozo tocino o panceta
6. 1 uña de cerdo

Instructions to make to make Fabada asturiana

1. Poner a remojo en agua fría les fabes.
   El tocino, lacón y la uña de cerdo también lo hago el día antes y lo cuezo todo en la olla exprés. El caldo lo reservó para cocer les fabes, por eso lo hago el día antes, para que el caldo esté frio.
   Escurrir les fabes y poner a cocer en la cazuela con el caldo reservado. Tiene que cubrirlas, si no es suficiente, se añade agua fría.
   Poner también en la cazuela el resto de ingredientes
2. Cuando empieza a hervir van soltando la espuma, que la retiramos con la espumadera. Luego le paramos la coción añadiéndole un poco de agua fría, así la piel quedara más suave.
   Las cocemos lentamente procurando que queden cubiertas de caldo, las movemos de vez en cuando meneando la cazuela, nunca metiendo cubiertos.
   Lo de echar la uña de cerdo no lo veréis en muchas recetas. A mí me lo enseñó una abuela de la aldea. La verdad es que el caldo con la gelatina de la uña de cerdo queda fenomenal, no es espeso, tiene la consistencia necesaria. Mucha gente machaca unas cucharadas de fabes para que no quede el caldo muy líquido. Yo prefiero echar la manita de cerdo.
   Otra cosa muy importante es el compango ( chorizos, morcillas etc.) tienen que ser de muy buena calidad.
   No se echa sal, es suficiente lo que le aporta el compango.

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So that is going to wrap it up with this exceptional food Easiest Way to Make Favorite Fabada asturiana. Thank you very much for reading. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!