Cocido

From The Rich Tradition of European Peasant Cookery

Cookbook

Author(s): Elisabeth Luard

Page 250

Cuisine: Spanish/Portugese

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

Sovay

12 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

I made this in substantial soup form by adding extra water - would have been stock if I hadn't had a ham bone to cook in the stew. I didn't include the morcilla which isn't easy to get round here.

Report