loaf of rustic bread (about 450 grams) • Italian green peppers • garlic • Salt • Black pepper • Rosemary • Sweet or hot paprika • Bacon or pork belly • Butcher-style sausages, chorizo, or your choice of sausage • bay leaves • Olive oil • water (120 ml) •
pork loin (about 500 grams) • red bell pepper • green bell pepper • onion • garlic • tomato sauce (about 125 grams) • red wine (about 75 grams) • bay leaves • green onions • olive oil • salt • For the arepas: •
ripe conference pears, peeled and cored • fresh mint leaves • cucumber, peeled and diced • onion, cut into wedges • green bell pepper, cut into large chunks • stale bread, soaked and squeezed dry (optional) (about 20 grams) • small garlic clove, germ removed • cold water (500 ml) • olive oil • vinegar • salt
pig’s feet, cut into quarters • onion • tomatoes • red bell pepper • green bell pepper • garlic cloves • olive oil (about 45 ml) • bay leaves • Herbes de Provence (such as thyme, basil, oregano, savory, etc.) • Salt • White wine • For the picada: 6 almonds, 6 hazelnuts, 1 garlic clove, and 1 small slice of fried bread
cucumbers • extra virgin olive oil (about 60 ml) • vinegar (about 60 ml) • cold mineral water (about 120 ml) • plain yogurt, preferably Greek • small roll of stale bread • fresh basil leaves • fresh mint leaves • fresh dill if making tzatziki • blanched almonds • salt
Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •
Beef shank or chuck • Chorizo sausage • cabbage leaves and 5 oz. green beans (about 150 grams) • Ham bone, beef knuckle bone, and pork backbone (one of each) • Salt pork or slab bacon • Vegetables (cabbage, green beans) • day-old bread and 1 egg (for the filling or 'sapillo') • dried Pedrosillano chickpeas (about 300 grams) • fine noodles (about 150 grams) • water (about 1 liter, for the stew) • water (about 2 liters, for soaking the chickpeas)
beef tripe (menudo) • pig's feet • onion per 2.2 lbs (1 kg) of tripe • green bell peppers • bay leaves • whole heads of garlic • crushed tomatoes (Martinete or any brand, about 28 oz each) • dried hot chili peppers • ground cumin • black pepper • sweet paprika • white wine (2 liters) •
carrots (well-washed, including the peels) • medium potatoes (with skin if clean) • celery stalk with leaves • zucchini • onion • garlic clove • Salt and pepper to taste • water or vegetable broth (1 liter) • cooked rice (can be from the day before) • egg • breadcrumbs (you can toast and grind stale bread) • Salt, pepper, and spices to taste (oregano or parsley work well)