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Paradores De Turismo Recetas de Paradores Escapadas gastronómicas - Receta - Recetas - Restaurantes Recetas de Paradores: cocido de taba Jueves, 25 Febrero, 2016 Paradores Parador de Chinchón Continuamos con la ruta semanal por las recetas tradicionales de Paradores para llevaros hoy muy cerquita de Madrid. Chinchón, un precioso pueblecito ubicado a menos de 50 kms de la capital, es un destino perfecto para hacer una escapada gastronómica o de relax. Aquí desconectas del ruido de la ciudad nada más bajar del coche, aquí el aire es más puro y aquí encontrarásn un plan gastro contundente: el cocido de taba. En el restaurante El Bodegón del Parador de Chinchón sirven este plato (bueno, platos porque el servicio consta de varios "vuelcos") que elaboran siguiendo una receta tradicional. Si te atreves a prepararlo en casa toma nota y ¡anímate a cocinarlo en casa! ¿Qué ingredientes necesitaremos para elaborar la receta del cocido de taba? 400 g - Garbanzos 300 g - Carne de ave picada 25 g - Pan rallado c/s - Perejil 400 g - Tocino entreverado fresco 1 ud - Huevo duro 400 g - Morcillo de ternera 200 g - Hueso de ternera 100 g - Hueso de caña 300 g - Punta de jamón curado 400 g - Gallina 350 g - Patatas pequeñas 2 g - Azafrán c/s - Alcaravea 100 g - Cangrejo de río (sí, en esta receta encontrarás este producto) 200 g - Chorizo de Cantimpalos 400 g - Cardillos tiernos 250 g - Judías Verdes 200 g - Nabos 400 g - Repollo 500 g - Tomate 25 g - Ajos c/s - Cominos c/s - Sal 200 g - Fideos finos c/s - Hierbabuena 100 g - Pan Sentado ¿Qué pasos tengo que seguir? Esta es una de esas recetas que requieren tiempo y dedicación, así que paciencia porque conseguir que te salga el cocido como en el Parador será un proceso largo. Imprescindible es que cuentes con garbanzos tiernos que has de limpiar y poner en remojo con sal la noche anterior a la elaboración del cocido. Llega el día hacer cocido, ¡manos a la obra! En un puchero hervirás agua a la que añadirás los garbanzos justo cuando esté a punto de romper a hervir. Mientras tanto, con la carne picada del ganso, el pan rallado, el tocino, perejil, los huevos y los piñones prepara un relleno que introducirás en el cuello del ganso. En agua fría coloca el morcillo con los huesos de taba (deben pesar la mitad que la carne), la punta de jamón, el cuello de ganso con el relleno y la gallina. Se añade el tocino entreverado, las patatas peladas y enteras (si son pequeñas), el azafrán machacado con sazón, hasta que llegue todo a su cocción. Con el último ingrediente se añaden los cangrejos y cuando se pongan colorados, indicarán que el cocido está terminado y listo para comer. ¿Algo más? Como te hemos comentado esta receta requiere tiempo y paciencia porque son muchos los ingredientes que lleva. Mientras se está cociendo lo anterior, en una cazuela coloca los ingredientes que aún no hemos tocado: el chorizo de cantimpalo, la verdura ( judías verdes, cardillos y repollo) y los nabos partidos en rodajas. Todo esto debe cocerse dejando las verduras enteras. En otra cazuelita ve preparando la salsa, para ello coceremos los tomates, el ajo, cominos y sal, hasta que prácticamente se deshagan. Immporante pasar esto por un colador, un truco para que quede perfecta es añadir unos garbanzos cocidos triturados para que la salsa quede más espesita. ¿Cómo se recomienda servir este plato? El cocido de taba de Chinchón se sirve en lo que se denomina "vuelcos" y son varios. En primer lugar y en una bandeja con cuencos de barro sirve los aperitivos Posteriormente llega el momento de la sopa de fideos aromatizados con hierbabuena que llegarán un puchero de barro para mantener el calor, añade unas lonchitas bien finas de pan del día anterior para dar el toque perfecto. Cocido Parador de Chinchón vuelco sopa Image not found http://www.parador.es/sites/default/files/users/user1067/vuelco_sopa_cocido_chinchon.jpg Es momento del siguiente vuelco: los garbanzos bien escurridos con la verdura ordenada, las patatas, la carne, el jamón, el chorizo el tocino, la gallina, el cuello de ganso, el hueso de taba y los cangrejos. Todo irá bien distribuido en un puchero especial y de barro porque esta comida se hace de forma pausada y es importantísimo mantener el calor el máximo tiempo posible. Cocido Parador de Chinchón vuelco final Image not found http://www.parador.es/sites/default/files/users/user1067/tercer_vuelco_cocido_parador_de_chinchon.jpg.
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