Cooking description:
Castile stew, known in Spain (which is where it comes from) as potaje castellano, has 3 essential ingredients - smoked meats, crackers and a raw egg, which is cooked in the oven. Many housewives like to add chickpeas and lentils to this soup, making it even more satisfying and thick. Some cooks put bell peppers in the stew, which adds an extra flavor (which is already magical thanks to the garlic). I want to offer you a classic version of how to make Castilian stew. This recipe is my favorite.
Purpose: For breakfast / For lunch
Main Ingredient: Meat / Offal / Ham
Dish: Soups
Cuisine geography: Spanish / European
Ingredients:
- Smoked loaf - 150 Grams
- Bread - 150 Grams
- Ghee lard (pork fat) - 3 tbsp. spoons
- Garlic - 3-4 Cloves
- Ground paprika - 1 tbsp. the spoon
- Broth - 1 Liter
- Salt - To taste
- Egg - 2 Pieces
Servings: 2
How to cook "Castilian stew"
Prepare all the ingredients you need. You can take any smoked meats, I like it to be fatter and more satisfying, so I took a small piece of smoked smoked meat. Pour warm broth into a saucepan, bring to a boil, remove from heat.
Cut the smoked meats into thin strips.
Cut the bread (I use yesterday's bread) into cubes about 1x1 cm (larger).
Melt the pork fat in a thick-bottomed saucepan, add finely chopped garlic in it and lightly fry.
As soon as the garlic begins to actively give off its aroma (and this will happen literally in 2 minutes), send the smoked meats to the pan.
Then put the bread cubes in a saucepan, stir and fry over low heat for 8-10 minutes.
Then put paprika in a saucepan, salt to taste. Fill everything with broth (note, you may need less broth, the broth should not turn out to be too thin). Simmer for 3 minutes after boiling.
Pour the stew into the pots, break an egg into each pot. Send the stew into an oven preheated to 180 degrees for 5-10 minutes (until the egg is ready).
The Castile stew is ready. Serve with fresh herbs. Enjoy your meal!