The guru of Andalusian cuisine, Dani GarcÃa, present: “My Mother´s Summer Stew”: garbanzos, mint and ham… with croquettes for dipping.
Ingredients:
3,5 kg. of chicken
1 kg. of leg of veal
0,5Â knuckle of pork
300 gr.of fresh pork fat
0,5 kg. of garbanzos
100 gr. of ham
100 gr. of salted bread crust
100 gr. of salted bone
2 kg. of potatoes
250 gr. of leeks
Preparation:
The day before soak the garbanzos in water, clean the bone and the bread crust, place all the ingredients in a cooking pot and cover with mineral water. Leave to cook for about 6 hours until the broth is white in color and has the characteristic taste of stew. Strain the broth and add 3 gr of agar per liter while still hot. Leave to thicken and emulsify with electric mixer.
