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There are numerous ferretería shops in SdC that sell the seeds and the plants are easy to grow even in a pot!
There are numerous ferretería shops in SdC that sell the seeds and the plants are easy to grow even in a pot!
Living in a country where pork is difficult to purchase and chorizo being not so kosher, I fake a chorizo with sliced veal sausage similar to the German weisswurst fried in smoked paprika, garlic and cumin seeds - it works!
There are numerous ferretería shops in SdC that sell the seeds and the plants are easy to grow even in a pot!Que aproveche! I should be back in the land of caldo gallego and pulpo in a couple of days. Just the stuff in this weather!
Oooh, thank you very much!
A very similar Caldo can be found in our Fredericksburg area and of course also in the DC area at Zaytinya ( or they didn't last fall).
I recently watched a video in youtube about Ucranian food and they have a caldo ( potatoes, vegetables, beans, carrots, meat). Caldo is so basic that there must be something similar in many countries. In my opinion Caldo Galego is "different" because its vegetables ( berza and grelo). Cabbage is also acceptable. In discussion the one made with green beans, called Caldo de Fréjoles ( in west Asturias and east Galicia).
The posts following yours refer to different versions, and I recall at least one thread in recent memory where people shared their own recipes, or online recipes. I think I remember correctly that @MariaSP is from Galicia and well qualified to speak on the topic...
Yes, Cacabelos is in the "Galician part" of El Bierzo (1/3 of El Bierzo), but today Galician is only spoken from Villafranca (not included).Just finishing lunch in a restaurant in Cacabelos. Including my first caldo gallego of the Camino. Though if the graffiti I spotted on the way into town is to be believed then Bierzo should be part of Galicia anyway
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Potatoes, beans and either grelos (turnip tops), repollo (cabbage) or berzas (collard greens). Those are the basics ingredients. The broth is typically made with pork (salted ribs or ham) and lard, but the meat does not go into the caldo. You may find chorizo in it, but it's not essential. If you have the broth, the potatoes, the beans and one of the 3 vegetables I mentioned earlier, you have caldo gallego.
I always replace the lard with some olive oil.
I grow Portugese Kale in my garden in northern California, I brought the first batch of seeds back from Galicia and now buy them online, they are "Tronchuda beira" It's a very hardy plant, tolerates cold and heat and drought. Also a biennial, I usually can keep it for 2 years before it goes to seed. I think it would do well in a lot of gardens, esp in the Pacific Northwest or southern US or other relatively mild climates. It is very versatile, you just cut the big leaves off the outside and let it get more stalky. I make my own version of caldo gallego, less pork fat, but still delicious and nutritious and I always have plenty of kale in it!
