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This monthÂ’s recipe: Puchero
The Spanish Chicken Soup
2 chicken backs, 4 chicken feet and 1 chicken neck.
2 garlic cloves
2 celery stalks
cilantro, salt and pepper as desired
Wash chicken parts and heat the skin to get rid of the remaining feather shafts and yellowish layer.
In a pot, heat the chicken and vegetables in 8 cups of water on high flame until it boils. Once it boils, lower the flame and let boil slowly for at least 20 minutes.
Add salt and pepper before serving.
To give it more substance, once it boils, you can add some fideos (small fine pasta).
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Back to main menu of issue No. 53 November 2004
This monthÂ’s recipe is: Sword fish rolls
Sword fish rolls or Involtini di Pesce Spada. An origianl Sicilian dish of Sword fish rolls stuffed with a variety of mediterranean ingredients
This Month's Recipe is: Bread and Butter Pudding
This months recipe is: Traditional Lasagne Recipe
This months recipe is : Chicken pieces marinated in saffron-almond-cashew nut paste
ALL RECIPES articles