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Cocido andaluz

De Wikipedia, la enciclopedia libre

El cocido andaluz se trata de una elaboración culinaria que incluye como legumbre los garbanzos y habichuelas.[1]​ Suele añadirse carne de vacuno (generalmente morcillo), tocino, costillas. Una de las características de este cocido español es la mezcla de garbanzos y habichuelas. Todas ellas mezcladas con patatas y calabazas. A todo ello se añaden embutidos tales como chorizos y morcillas.

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  • COCIDO DE GARBANZOS CON BERZA

Transcription

Características

La sopa del cocido suele aromatizarse con hierbabuena (Mentha spicata), en la parte occidental de Andalucía.

Referencias

  1. ↑ Dionisio Pérez, (1929), «Guia del buen comer español», ed Maxtor, Nota a pie de página, pag. 64

Véase también

Esta página se editó por última vez el 6 nov 2021 a las 11:32.
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