Sin categoría

Verzas con fabas

Pote de berzas

Pote de berzas https://www.embutidoslaunion.com/wp-content/uploads/2022/09/IMG_20211011_235534.jpg 2265 2037 Embutidos La Unión Embutidos La Unión //www.embutidoslaunion.com/wp-content/uploads/2022/09/Logotipo-La-Union-Corporativa.png

Another one of the best recipes, our Cabbage Stew. Do you want to learn how to make it?

INGREDIENTS

  • 300 g of high-quality beans
  • 1 bunch of cabbage leaves (chopped and blanched beforehand)
  • 1 kg of potatoes
  • 2 La Unión chorizos
  • 1 La Unión black pudding
  • 150 g of La Unión pancetta
  • 150 g of La Unión cured pork shoulder
  • Water and salt

PREPARATION

Place the beans, covered with water, at the bottom of the pot. They should have been soaked the day before. On top of the beans, add the meat, then the blanched cabbage, and finally the potatoes, cut into large, thin pieces.

The stew can be cooked in a pressure cooker for about 30 minutes or in a traditional pot for approximately 2 and a half hours.

Once fully cooked, remove the meat, and stir the rest vigorously with a wooden spoon so that the potatoes break down and all the ingredients blend together.

The result is spectacular!!!

Fabada

Fabada asturiana tradicional

Fabada asturiana tradicional https://www.embutidoslaunion.com/wp-content/uploads/2022/09/47472_4649c221.jpg 1250 550 Embutidos La Unión Embutidos La Unión //www.embutidoslaunion.com/wp-content/uploads/2022/09/Logotipo-La-Union-Corporativa.png

Who wouldn’t crave a good plate of Asturian fabada? In this post, we’ll show you how to prepare it so that it turns out uniquely delicious.

INGREDIENTS

  • 1 kg of beans
  • 2 La Unión chorizos
  • 2 La Unión black puddings
  • 300 g of La Unión pancetta
  • 150 g of La Unión cured pork shoulder
  • Extra virgin olive oil, water, and salt

First, soak the beans in cold water the night before. You can also soak the pancetta and the pork shoulder to adjust the salt level.

Place the beans in a pot, covered with water, about 2-3 fingers above the beans, and add a splash of extra virgin olive oil. Then, add the meat.

Once it starts boiling, you can “scare” the beans by adding a bit of cold water once or twice. The cooking time in a pressure cooker is around 30 minutes, while in a traditional pot, it’s about 2 and a half hours.

The fabada improves a lot with some resting time, a few hours, or even from one day to the next.

Enjoy it!

APERITIVOS

Chorizos a la sidra. Receta casera

Chorizos a la sidra. Receta casera https://www.embutidoslaunion.com/wp-content/uploads/2022/09/APERITIVOS.jpg 500 500 Embutidos La Unión Embutidos La Unión //www.embutidoslaunion.com/wp-content/uploads/2022/09/Logotipo-La-Union-Corporativa.png

A classic for snacks and appetizers.

The most important thing: high-quality ingredients, Asturian chorizo, and good cider.

INGREDIENTS

  • La Unión mini chorizo
  • Asturian natural cider

Prepare the chorizos by removing the strings, if they have any, and pricking them with a toothpick to help release the fat. Place them in a pot and cover with cider.

Bring them to a boil over high heat for the first 5 minutes, then continue cooking over medium heat for another 15 to 20 minutes, turning the chorizos halfway through. After 15-20 minutes, they’ll be ready to serve.

A perfect dish to share and enjoy!

Bollos Preñaos

Bollos preñaos

Bollos preñaos https://www.embutidoslaunion.com/wp-content/uploads/2023/01/Screenshot_20211011_233944_com.android.gallery3d-2.jpg 1073 1211 Embutidos La Unión Embutidos La Unión //www.embutidoslaunion.com/wp-content/uploads/2022/09/Logotipo-La-Union-Corporativa.png

Who can resist a stuffed bread roll?

Ingredients:

  • La Unión soft chorizo
  • 1/2 kg of strong flour
  • 100 ml of extra virgin olive oil
  • 150 ml of warm milk
  • 150 ml of warm water
  • 20 g of fresh yeast or 7 g of dry yeast
  • 10 g of salt

In a bowl, combine the flour, yeast, and salt, and add the rest of the ingredients, except for the chorizo. Knead for a few minutes until the dough begins to form.

Once the dough is at the right consistency, place it on your work surface and knead until it becomes firm. When the dough is ready, shape it into a ball, tucking the edges underneath.

Let the dough rest for about 2 hours, until it rises. After this time, divide the dough into portions of about 50 g each, form them into balls, and let them rest for 5 minutes covered with a cloth.

Next, flatten the dough, place a small piece of crumbled chorizo inside, and close it, forming a ball. You can brush the rolls with a bit of beaten egg or milk.

While shaping the rolls, preheat the oven to 210 degrees Celsius. Bake them for about 20 minutes; the exact time may vary depending on your oven, but 20 minutes is a good reference.

Guaranteed success!