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Ingredientes de la fabada

 
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fherran



Joined: 20 May 2009
Posts: 1
Location: Oregon (Eugene)

PostPosted: Wed May 20, 2009 1:03 pm    Post subject: Ingredientes de la fabada Reply with quote

Soy un nuevo miembro del Forum, asturiano de nacimiento (Aviles) que vive en Oregon. Despues de anos he decidido preparar una fabada y una amiga me ha traido fabes de Asturias. No se como hacer para conseguir los ingredientes del compango. La idea de hacer el chorizo yo mismo parece interesante (puede alguien compartir la receta para hacerlos?).
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is
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Joined: 15 Aug 2006
Posts: 837
Location: Yaoundé

PostPosted: Thu May 21, 2009 1:52 am    Post subject: Reply with quote

Welcome to Asturianus, fherran. I'll let Bob refer you to a thread where he explains how to make home-made, home-smoked chourizos. Making fabada is actually not that difficult if you have the right ingredients. But you'll definitely need the compangu to flavor it correctly:

1. chourizo
2. morciella
3. llacon

People add a couple of bayleaves, a garlic clove and half an onion as well. The secret is in the very, very slow cooking. Keep the burner down to its lowest point and cook for 2-3 hours and practice the art of 'scaring the beans' by shaking the pot once in a while. If the burner is on too high, the fabes could break. The whole point of a fabada is to keep the beans intact, but make them as soft as butter.
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Art
Site Admin


Joined: 17 Feb 2003
Posts: 4471
Location: Maryland

PostPosted: Thu May 21, 2009 2:51 am    Post subject: Reply with quote

Thanks, Is.

En general, you'll have trouble finding morcilla in the US, but La Tienda sells it. The affiliate link for La Tienda (which sells Asturian foods, books, paella supplies, fans, botas, ceramics, glass, tiles, perfumes, gifts, etc.) is:



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Gracias, Is.

Por lo general, vas a tener problemas en encontrar morcilla en los EE.UU., pero La Tienda lo vende. El enlace para La Tienda (que vende productos asturianos, como: comida, libros, materiales para paella, abanicos, botas, objetos de cerámica y vidrio, azulejos, perfume, regalos, etc.) es:

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Bob
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Joined: 24 Feb 2003
Posts: 1725
Location: Connecticut and Massachusetts

PostPosted: Thu May 21, 2009 6:09 am    Post subject: Reply with quote

Here is my recipe for fabada:

http://www.asturianus.org/forum/viewtopic.php?t=455

and for chorizos:

http://www.asturianus.org/forum/viewtopic.php?t=8

I like La Tienda for buying fabes (very expensive but worth every penny), chorizos (if you don't make your own) and morcilla and recommend them highly, but there are vendors on the west coast as well, such as

http://www.laespanolameats.com/Merchant2/merchant.mvc?Screen=main and http://www.spanishtable.com/

Is is right. Don't stir the fabes (shaking the pan is OK), but do be sure that they are always just covered with water.
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