Sometimes traditional Spanish cuisine surprises us with delicious typical dishes from certain regions that are not well known outside of it. One of these gazpacho Manchego (or Manchego gazpachos), as the name suggests, has nothing to do with the famous cold tomato and pepper soup.
Manchego gazpacho is a stew made from casseroles. bush meat, It is very common in the regions of the provinces of Cuenca or Albacete and in recent years has spread to the entire national geography.
If you want to prepare it at home too, pay attention to the following steps, which will allow you to follow step by step and stick to the taste. traditional detailing
Manchego gazpacho recipe
-
Chicken (500g)
-
Rabbit (1/2 pcs) [puedes sustituirlo por otras carnes de caza]
-
Geranium cakes (200 g)
-
1 onion
-
1 clove of garlic
-
1 red bell pepper
-
Homemade tomato sauce (200 ml)
-
Red pepper
-
nutmeg
-
1 bay leaf
-
extra virgin olive oil
-
Salt
-
Black pepper
-
chop Chicken and rabbit. Add salt and pepper to the pot strong fire to be brown
-
Cover the meat with water, add a bay leaf and let it cook for 20 minutes.
-
Remove the meat and shred. Reserve the broth.
-
Pocha for a quarter of an hour onion, garlic and bell pepper. Add the red pepper, sauté and ketchup, Let it cook for another ten minutes.
-
includes: sardinian cakes Cover the minced meat with the broth you reserved beforehand and cook for half an hour on low heat. When finished, the meal will be ready to be served.