Caldo Gallego

Name: Caldo Gallego
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings as a main course, 6 as a starter
Cuisine: Spanish
Ingredients: 1 dried chorizo sausage, about ½ pound, peeled and sliced; ¼ pound turnips, trimmed, peeled, and diced; 1 small head of cabbage, preferably Savoy; 1 small head of cabbage, preferably Savoy; Salt and black pepper to taste; Salt and black pepper to taste; ¼ pound salt pork or bacon, diced; ¼ pound salt pork or bacon, diced; ¼ pound ham, preferably Serrano or prosciutto, with some of its fat, diced; ¼ pound ham, preferably Serrano or prosciutto, with some of its fat, diced; 1 cup dried white beans, soaked overnight (if you have the time) and drained; ¼ pound ham, preferably Serrano or prosciutto, with some of its fat, diced; 1 onion, sliced; ½ pound waxy (“new”) potatoes, peeled and cut into small chunks; 2 tablespoons extra virgin olive oil

Preparation info

Makes
4
servings as a main course

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Galicia’s hearty bean and meat stew makes a terrific one-pot meal but is often served in cups as a starter. The rich flavors of the meat and beans are complemented by the sharp turnip and greens.

In Galicia, the meat base is made from unto, a cured pork belly that I would tell you how to find if I knew. It’s not unlike pancetta but most like the fatty part of prosciutto, which would make a great substitute; salt pork or bacon is also fine—here I use a combination.

There are

Ingredients

Europe
Spain
Starter
Main course
Soup
Mediterranean

Ingredients

Method