Caldo Gallego
A Poor Man's Soup !
By far the most popular dish served on the Galician part of the 'Camino' is a Galician broth ("caldo gallego"). It can be easily made at home if you follow the recipe below.
2 litres cold water
1 ham bone ("lacón")
1 veal shank
1 chorizo (or: roughly chopped-up salami with not too much garlic)
100 grams white beans (cooked or uncooked)
a good hand of spinach
1 kg potatoes
salt
* Place the two bones with the uncooked white beans and
some salt in a large pan.
* Boil on a heigh flame for one hour. Skim from time to time.
* Peel the potatoes and chop them up in fairly small parts.
* Take out the bones and add the potatoes to the broth. Cook.
* In a seperate pan boil the chopped up spinach leafs with salt.
* When they start to wilt then add them to the broth.
* Simmer 15 minutes.
* Serve hot.
Please note that:
1) The Galicians often use "grelos" or "acelgas" in stead of spinach ("grelos" are turnip leafs, "acelgas" a type of local spinach).
2) The red-colored "chorizo" should be plain flavored, not "picante".
Pictures taken on the "Mercado de Abastos" in Santiago: hanging chorizo. Alcelgas can be seen in the right picture, on the left.
MORE RECIPES:
Another Galician soup
In a beef stock with bacon simmer green
lentils, a chorizo, some peeled tomato, some potatoes and some spinach. Add salt.
An interesting menu in Santiago de Compostela:
Menu of a restaurant in Rúa do Algalia Baja in Santiago, very close to the Pilgrim Museum.
This menu appears somewhat 'upmarket', but if the quality of the food is good ...
Why not?
They serve:
A red tempura squid (sounds good)
Ham on the bone with a foam of potato (sounds good)
Striped tuna from Burela
Bass stuffed with prawns, accompanied by a risotto rice with mussels and mushrooms (good)
Fillet of ox
An entrecote of Galician veal
Chocolate dessert.
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