Chickling soup and potatoes
Instructions
Soak the chicklings in lukewarm water for about 48 hours, changing the water every 12 hours.
Put them in cold water, adding garlic, Rosemary, celery, 1 tablespoon oil and bring to a boil.
After cooking for about 2 1/2 hours on low heat, add the salt, diced tomatoes and potatoes into pieces.
Let Cook for 1 hour or more.
When the soup is cooked, serve it on bread slices and serve with raw oil and ground pepper.
Ingredients and dosing for 4 persons
- 300 g of chickling
- 100 g of yellow-fleshed potatoes
- Very fruity olive oil
- 1 costa of celery
- 1 clove of garlic
- 1 sprig of rosemary
- 2 peeled tomatoes
- 4 slices of toasted peasant bread
- Minced 1 of pepper