Fabada asturiana

the fabada asturiana is one of the most typical dishes of the Principality of the Asturies in Spain.

Fabada has as an essential ingredient the faba or fabe, a bean of quality best adapted for this preparation, cultivated in the principality of Asturies and governs by the regulating council of Faba Asturiana, under label of origin, which defines it as follows: Dried bean separated from its thimble, " phaseolus vulgaris" , L, of traditional variety " Granja Asturiana" , healthy, whole, washed and intended for consumption; of white and creamy color; form of a kidney, length and applati; of big size and giving from 100 to 110 seeds for 100 grams of seed. The zone of development and conditioning must coincide with that of production.

The cook privileges beans LED preferably cleaned , and those LED peón , LED colmillo , and of the Granja . This dish is similar to the Cassoulet Western South of France. It is prepared containing Spanish pork-butcheries (the compango, which is then been useful separately), traditionally composed of Morcilla, Chorizo, of shoulder of pig (lacón) and bacon (tocino) and possibly of a ham bone, of spine of firm and tasty pig, ear, foot or tail of pig. The receipt is spiced of saffron to proportioning well. The marketing of cans under the denomination Stripped It , Asturiana (of the group Nestlé) or Albo of this product of the soil asturien has nothing to do with this masterly receipt. Fortunately, the culinary tradition asturienne makes fun of these not very goûteux and mondialized products. The fabada asturiana underwent alternatives by the arrival of a new regional kitchen for at least original and succulent. A fabada asturiana is prepared with like ingredients of the Spider crab or the Palourde S, or in its alternative the " Fabada idiot almejas" , containing moulds.

Culinary receipt

To make soak the day before beans in cool water during 12 hours.
To withdraw the beans which float with the surface.
To carry to boiling, to withdraw scum, to cover and let cook with very soft fire during 2 hours.
During cooking, to add into 2 or 3 times a little cool water in order to stop boiling, the savor of beans will be only more delicate.
In medium of cooking, to taste the bubble and to rectify the seasoning so necessary. If it is too clear, to crush some beans with the potato-masher or the fork and to incorporate them in the bubble.
To let rest the preparation without letting it cool and be useful.

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