| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 200 |
g |
Bread from 2 days; special country bread |
| 80 |
g |
Pork fat (or olive oil) |
| 2 |
|
Cloves of garlic |
|
|
Salt and warm water |
| 1 |
ts |
Paprika powder as before… (pimenton) |
INSTRUCTIONS
In a mud pan put the pork fat and fry the garlic cloves, get them toasted
and in a mortar smash them with the paprika powder, adding the fat (or oil)
from the pan melting well all. In the mud pan, now, put the bread in pieces
and cover with the warm water, and keep on fire for a while, then adding
the contents of the mortar with salt and keep on fire about 10 mins with
high fire, watching the soup with the wood spoon.... then reduce the fire
to minimum and keep for 15 mins. Serve the soup in same mud pan.
Wine: Any Tempranillo grape or Tinto Fino grape
Posted to FOODWINE Digest 08 Oct 96
From: TAS <supplies@EXT.STEP.ES>
Date: Wed, 9 Oct 1996 13:32:13 +0200
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