There are many recipes Cooked (from Madrid) Like people. Indeed, ingredients are often 90% duplicated: noodle soup Based on chicken or chicken stock, chickpeas and Various meats and sausages. But the key to mastering it is that 10%, that gray area where people can make a difference based on skill and a wink and a nudge.
Of those who know, some know a lot.exist great tasca (Santa Engracia, 161) The stew has been prepared since 1942. Their original headquarters were on Ballesta Street – La Tasquita de Enfrente was called La Tasquita de Enfrente precisely because it was located across the street – but over time they moved to Chamberí, where a reference was made. They are only open at noon and count among their clients such illustrious clients as Florentino Pérez, Andreu Buenafuente or Miguel Ríos ..
no one compares Luis AlvarezThe second generation who runs the business tells us about his unique recipes. Preparation of the stew takes three days: On the first day, the meat is cooked and the original broth is formed. The second is for cooking the chickpeas, and the third – and last – is for preparing the noodle soup.The result is magnificent It is divided into two parts: soup and a huge tray where chickpeas coexist with cabbage, potatoes, carrots, ham tips, chicken, sausage, blood sausage, bacon, bacon, ribs, bone marrow, sous vide.Special meat balls and even red pepper Covering everything like a crimson cloak. Watch as Alvarez reveals tips and keys to making your stew delicious. The first motto that no one ignores is: “Ingredients are of the highest quality possible.” Start there and keep going.
Desalt the ham properly. Before starting to create the “masterpiece” of the stew, it is absolutely necessary to desalt the ham. “Otherwise, we would be left with a broth that is dark and unappealing,” explains the owner of La Gran Tasca.
Chicken is a must-have for a good soup. No, not enough chicken. If we want the soup to be delicious, in addition to “cane bones, knee bones, spine, poultry carcasses, blood sausage, bacon, bacon”, we must also add chicken. As for the remaining meat in the second pile, most of it was cooked separately. “Only a small portion of sausage and blood sausage should be added to the pot to prevent the broth from being too greasy,” says Alvarez.
Serve whole and heat over low heat. Alvarez is blunt: Don’t cut blood sausage, bacon or chicken into pieces. “We just make them harder: the bigger the pot, the more complete the pieces, the better. In the case of sausages and blood sausages, you have to pierce them so that they don’t explode. Rhythm? Always use low heat so that the juices Release slowly.
Degreasing is the key, but you have to have a head! After the meat is cooked, we will get a base soup, in which we must cook the chickpeas. “It’s important to remove excess fat, but you have to leave some behind. You also have to remove impurities,” Alvarez recalls.
Choose medium-sized chickpeas. Not too small, not too thick. At La Gran Tasca, they choose the medium one because it “has the most creaminess and the least noticeable skin.” For its part, it comes from Fuentesocco and, for reference, is larger than the Pedro Sirano commonly found in many stews in the capital. It must be soaked in coarse salt for 8 to 12 hours to soften it before cooking.
Always add chickpeas to boiling broth.. An important tip, according to Alvarez: “If we want to prevent the chickpeas from ‘stranding’ (i.e. becoming hard), we have to add them while the broth is boiling. At that point the temperature will drop and we have to wait for it to start again Boiling lowers the heat.”
Add a sprig of mint. Another tip from La Gran Tasca. “It makes the chickpeas and broth more aromatic. Of course, you don’t have to go overboard.
Let the soup rest before cooking the noodles. In the case of this restaurant, it’s easy to allow time between cooking and cooking, but at home, time can be of the essence in order for your cooked food to arrive on time. Alvarez insists: “It would be better if we could let the soup sit for one to two hours before adding the noodles. It would be more stable and tastier.”
Noodles, starting with number 1. The size of the noodles, like the size of the chickpeas, makes a difference. Alvarez believes that excessive refinement (“cabellín”) “does not add value.” and chose the No. 1 caliber because “it has texture and flavor, like egg pasta.”
In “haute” stews, don’t miss the ball. Alvarez has no doubt that a big factor in his stew’s success is the ball, or filling. “It’s made from minced pork and beef, bread crumbs, eggs, white wine and parsley. It’s cooked in the same broth as the stew for 20 minutes so that the flavors can be absorbed. “That’s important. “
Tomato sauce, even better with a little cooked broth. It’s the secret ingredient in the dill tomato sauce served at this Madrid restaurant, and it enhances the “umami” flavor of this addition, perfect for spreading on bread or chickpeas.
A splash of vinegar is always appreciated. “Piparras”, olives, leeks… the world of pickles is a bit like the icing on the cake of a stew for 10 people. Generally speaking, anything with vinegar is a really fun flavor enhancer and refreshes the palate in between chews. ” From here, to the nap area.