In montadito, in croquettes, in dumplings even in cannelloni ... In all these ways we can enjoy the pringá. You do not know what it is? This is the set of meat products from the stew once it has been prepared.

Ingredients such as chicken, beef, blood sausage, ham and bacon are shredded and we have a kind of creamy and very tasty dough. Andalusians usually take it after cooking, which we already know is a very grateful dish.Their "leftovers" allow us to prepare other side dishes.

Puchero pringá

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Don't you know what pringá is? Find out with this wonderful recipe for Pringá del puchero

Ángela

Kitchen: cuisine
Recipe type: meat

Total time:

Ingredients

500 gr. chickpeas
250 gr. of green beans
200 gr. carrot
200 gr. pumpkin
1 turnip
2 potatoes
2 leeks
250 gr. fresh bacon
250 gr. aged bacon
250 gr. beef
1 ham tip
1 blood sausage
1 sausage
1 chicken or hen thigh
shawl

Preparation

Before preparing the pringá we must make the pout. Soak the chickpeas in water and salt the night before so they soften.
We put water in a pot to heat and add the chickpeas and all the meat products of the ingredients, letting everything boil for about two hours. As for the amount of water, there is no rule, but it will depend on the amount of broth and the power of flavor that we want.
Add the vegetables and cook for half an hour.
Andalusian stew is eaten in two parts. First we had the soup with the chickpeas and the vegetables. Afterwards, the pringá is taken.
To make the pringá we shred the chicken and beef meat, the ham and add a little chorizo and black pudding together with the fresh bacon and mash well so that it looks like a kind of pate. It is usually eaten with bread.

Image: carolinesfood

Recetín

Puchero pringá

Puchero pringá

Ingredients

Preparation

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