25 de febrero de 2011

Fabada

A pesar del día primaveral del que henmos disfrutado hoy creo que a partir del domingo vuelven a bajar las temperaturas...asi que para preparanos...hoy fabada.. porque después de mucho buscar he encontrado auténtico Compango artesano asturiano. Se compone de morcilla, chorizo, tocino y lacón...

Ingredientes
250gr de fabes
1 hueso de jamón
compango (es decir):
1 morcilla
1 chorizo
200gr de panceta ahumada
200gr de lacón


La noche anterior ponemos a remojo las fabes y el hueso de jamón...


En el fondo de la olla express (yo la cocino aqui por falta de tiempo...se que lo suyo es en cazuela de barro...pero las prisas...) ponemos las fabes con el agua del remojo de manera que el agua las cubra, más menos 4 dedos) y el hueso de jamón...


Para que la morcilla no se deshaga...la atravesamos con unos palillos...

Colocamos el compago sobre las fabes...y dejamos cocinar durante 1hora...pasada esta abrimos, comprobamos la cocción de las fabes, si fuera necesario le ponemos un poquito más de agua fría...volvemos a tapar y cocinamos hasta que esten tiernas... estas que os pongo estuvieron 1h y 35 minutos, ya que depende de lo frescas que esten las fabes, estas eran secas, secas...

Una vez que esten tiernas, las servimos con el compango por encima...espero que disfruteis, se que a estas alturas muchos seguidores "fans del cuchareo" estareis salivando...ya me contareis...

El Chef coli.

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