Madrid-Style Cookoff

Name: Madrid-Style Cookoff
Ingredients: 2 cups chickpeas; 2 chorizo sausages; 1 sausage onion-flavored; 1 piece pancetta; 1 beef shank; 3 marrow bones beef; 3 ham hocks; 1 pork backbone; 2 pieces chicken; 1/2 cabbage whole; 1 onion large, peeled and whole; 1 turnip peeled and whole; 3 carrots peeled and whole; 4 potatoes peeled and whole; water; salt; pasta

17 ingredients

6 steps

Ingredients

2 cups chickpeas
2 chorizo sausages
1 sausage onion-flavored
1 piece pancetta
1 beef shank
3 marrow bones beef
3 ham hocks
1 pork backbone
2 pieces chicken
1/2 cabbage whole
1 onion large, peeled and whole
1 turnip peeled and whole
3 carrots peeled and whole
4 potatoes peeled and whole
water
salt
pasta

Directions

1

The night before, cover the chickpeas with cold water and let soak.
2

The next day, fill a pot with the chorizo, sausage, pancetta, cabbage, onion, turnip, carrots, and potatoes. Cover with water and bring to the boil. Simmer about 30 minutes until the vegetables are cooked.
3

Drain the chickpeas of their soaking water and add them to a pressure cooker with the beef shank, marrow bones, ham hocks, backbone, and chicken. Cover everything with water and bring to the boil. Add the lid of the pressure cooker and cook 25 to 30 minutes.
4

Combine the broth from both pots together after straining them through a colander. Let cool and refrigerate overnight. The next day, scrape the fat off the top.
5

Reheat the broth adding salt to taste. When it comes to the boil, cook the pasta for 8 to 10 minutes in a pot of salted boiling water.
6

Serve the meal in 3 dishes: Soup in a bowl, a vegetable plate, and a meat plate.