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| INGREDIENTES DEL CALDO GALLEGO |
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| ELABORACIÓN DEL CALDO GALLEGO |
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En una olla ponemos las judias blancas, el hueso de cerdo y el agua. Cuando empiece a hervir añadimos el unto y lo dejamos cocer una hora y media. Despues le añadimos el Grelo o el repollo lavado y cortado en trozos muy pequeños. Tambien añadimos las patatas y la sal. Lo cocemos todo hasta que quede algo espeso y servimos. |
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Daniel P. @ 13:29 | comentarios (0) | Links Permanentes
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