Fabes with Butirarra y Boletus

✔️500 gr of fabes
✔️2 carrots.
✔️1 tomato.
✔️1 onion.
✔️2 cloves of garlic
✔️1 ora (red pepper)
✔️1 bay leaf
✔️1 bone of Iberian ham
✔️ Mineral water
End of the stew:
✔️2 small butifarras
✔️200 gr de boletus https://www.faundez.com/es/productos/detalles/boletus-edulis-extra-p-ultracongelado/22
✔️2 tablespoons of oil (paprika optional)
Preparation mode
👉 We put the first ingredients in a casserole wide enough so that they are not very crowded.
👉 Cover with mineral water and cook on low heat, until the fabes are at their point ... (ideally frighten them from time to time, adding a tad of cold water to cut the boil).
👉 Once cooked, remove the vegetables and grind (not all) with some of the broth and add them to the stew (previously cast), along with the saffron (toasted).
👉 Put the oil in a pan and cook the sausage in thick slices.
We remove them and add the cutlets in two formats; a few small cubes to mix with the stew and a "quarter" to finish the plating.
👉 We mix the sausage and the boletus sauted with the "guisote" and check that the broth is to our liking. If we want to thicken it a tad, we take out a couple of tablespoons of fabes, we crush them and add them again; With a couple of "wrist beats" we'll see that it "locks up" right away.
👉We put on salt and pepper.
Voil! bon apptit 😋😋

C/ El Salvador, 5.
49519 Rabanales - Zamora. Espaa
Tel. +34 980 681 866 -
pedidos@faundez.com / info@faundez.com


Legal  -  Privacy  -  Terms  -  Web map



Download our App for free

Disponible en Google Play   Disponible en App Store
uses cookies. Using this site, you accept the use of cookies. cookies
Delete item
Do you want to delete this item?