Asturian cuisine is One of the richest in the entire northern part of Spain. All this is due to its strong base of products from Earth and the sea, which are elements that have been combined throughout all years. Proof of this is Fababa, Potes or Cabritu With the freshness of fish and shellfish of the Cantabrian.
Within all this culinary tradition, there are recipes that are considered An Asturian land relic. They are usually transmitted from generation to generation and very difficult to find in some people outside. This is the case of Emberzaos, also called Pantrucos. Only the Asturians of pure strain are able to meet him and, to a large extent, this delight is Very rare to see in the restaurant letters.
What are the ingredients of Emberzao?
Next, a list will be provided in which all will be listed The ingredients are doing Emberzaoalso known as Pantrucu:
- Fresh pork bloodwhich must be coagulated.
- Cornmealalthough it can also be made with cornmeal.
- Bacon or bacon cut into very small pieces.
- Chorizo of Asturian originchopped just like the previous ingredient.
- Onion chopped and poached.
- Garlic and parsley.
- Paprikaeither sweet, or spicy, as long as you want.
- Salt and black pepper.
- Berza leaves big to wrap the dough.
- Brothwhich can be cooked or, directly, hot water.
Emberzao Preparation Method
Of course, initially what will have to be done will be to prepare the ingredients. The former are Pork blood, onion and Berza leaves. As for the blood, if it is coagulated, it is due undo until it stays like a dough. The onion will have to be minced and slowly fryed until it is transparent; You can add paprika to the end. And the Berza leaves will have to be washed, having removed the central nerve, and scalled in boiling water. After four minutes, they will have to pass them to cold water.
In a large bowl, you must Mix the following:
- The blood of pork
- The flour of corn (add little by little).
- The Sofrito of onion.
- Bacon and sausageboth in small pieces.
- Garlic and parsley chopped.
- Based on taste, adjust salt and pepper.
The key: slow and very soft cooking
To form the Emberzaos, You will have to place a scalded shoe sheet on the table and put, right in the center, a portion of the dough. Then, the dough will be wrapped folding the sides so that the MAS cannot escape so, in case the leaf is small, two overlapping should be used. The next thing to do will be Place the elaboration in a pot with cooked broth, which must cover them to the top, that is, that they are submerged.
Instead of proceeding with a strong cooking that busts, there will be a better option a soft and constant cooking. For this dish, the cooking time will be between an hour and an hour and a half, but this can also be based on size. Finally, it will be known that everything is ready once Berza leaves are soft and the filling is firm.