Welcome to Paulina Cocina! Today I have something new to show you, cocido maragato. Because suddenly in gastronomy we began to talk about a menu in steps, it began to become fashionable and we are no longer surprised to taste one delicacy after another instead of a single main dish.
But in France they already did it, the Italians do it and you know what? The Spanish too, except that it is a custom that did not happen in Latin America. The fact is that there is a meal in the province of León that is presented in three steps or turns as they say in the region.
In addition to being a tasty and abundant menu, Maragato stew has a wide variety of nutrients that make it truly a complete meal. You will be surprised, without a doubt.
About the maragato cook
Maragato stew is a traditional dish from the Maragatería region, in the province of León, Spain. This delicious dish is a manifestation of the rich culinary tradition of the area and has become an emblem of Leonese gastronomy. This region has a long history and distinctive culture. Its cuisine reflects the influences of rural life and the abundance of local products such as legumes, vegetables and meat.
It is characterized by being a copious and complete meal that is served in three dumplings, instead of the traditional two of other stews. Each dump includes a selection of ingredients that are cooked separately and presented in individual dishes.
What goes into each step of cooked maragato?
- The first twist to the cocido maragato recipe includes a noodle soup, which is served hot and comforting.
- The second dumpling consists of vegetables, such as cabbage, potatoes, carrots and chickpeas cooked in a flavorful broth.
- Finally, the third turn presents the meat, which may include blood sausage, chorizo, bacon, pork ribs, cured meat and boiled egg.
These ingredients are presented on separate plates allowing diners to enjoy each at their own pace. The maragato cook recipe It can vary from family to family and some may add additional ingredients or have their own special preparations.
However, the essence of this traditional dish remains, providing diners with a unique and delicious culinary experience that reflects the rich history and culture of Maragatería.
How do you eat cooked maragato?
It is important to highlight that In cocido maragato, the ingredients are not mixed on the plate, allowing diners to enjoy each component individually. The meal is served in three courses, providing a leisurely and flavor-rich culinary experience.
In general, The maragato stew is accompanied with local red wine, which complements its flavor and enhances the gastronomic experience. The way this dish is eaten reflects the culinary tradition of the Maragatería region and allows diners to savor each element carefully and appreciatively.
Origin of the name of Maragato stew
The name “cocido maragato” comes from the Maragatería region, located in the province of León, in the autonomous community of Castilla y León, Spain. The inhabitants of this region are called “maragatos”. The history behind the name is not completely clear, but it is believed that it could be related to the migration of Maragatos from other areas to the region, bringing with them their own culinary traditions.
This recipe has become an emblematic dish of this region and has endured over the years, bringing the name of its inhabitants, the Maragatos, to the gastronomic fame of Spain.
Maragatería, home of maragato cooking
Maragato stew is not associated with a particular town but with the entire Maragatería region. Maragatería is a region that includes several municipalities and towns, with Astorga being one of the best-known and emblematic cities in the region.
Astorga is famous for its recipe and is often associated with this traditional dish. However, the influence of this dish extends beyond Astorga and encompasses the entire Maragatería region where you can find different versions and preparations of this delicious dish that reflect the rich culinary tradition of the region.
In the city of Madrid there is a variant called cocido madrileño that can consist of two or three steps and has some variations of the recipe that we are telling on this occasion.
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Cooked maragato recipe
Yield: 8 servings
Preparation time: 3 hours
Ingredients
- 500 g dried chickpeas
- 250 g of beef
- 200 g of streaky bacon
- 1 serrano ham bone
- 1 onion
- 6 carrots
- 2 leeks
- 2 bay leaves
- 1 cabbage
- 4 potatoes
- Black pudding, chorizo, pork ribs, cured meat (amount to taste)
- Salt to taste
How to make all the steps of cooked maragato
- In a pot, place the beef, bacon, ham bone, onion, two carrots, leeks, bay leaves and salt. Cover with water and cook over medium heat for 2 hours until the meat is tender. Drain and reserve.
- In another pot, boil the chickpeas (previously soaked overnight) in salted water until tender for 1 hour. Drain and reserve.
- Boil the potatoes, carrots and cabbage in salted water until tender, about 15-20 minutes. Drain and reserve.
- Cook the blood sausage, chorizo, pork ribs and cured meat in a pan until well cooked.
- Serve the maragato stew in three parts: first the chickpeas with vegetables, then the soup with noodles and finally the meats and sausages on individual plates.
Source: www.paulinacocina.net
