Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas using 10 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas:

1. 100 gr. callos de bacalao
2. 1 kg. garbanzos pedrosillanos
3. Pieles de bacalao
4. 2 manojos acelgas
5. 2 huevos cocidos
6. 2 zanahorias
7. 4 clavos olorosos
8. 1 cabeza ajos
9. 1 cebolla
10. 50 ml. aceite de girasol

Instructions to make to make Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas

1. LOS GARBANZOS: Se hidratan los garbanzos con bicarbonato durante 24 horas y se cuecen con la cebolla, las zanahorias, la cabeza de ajos y los clavos durante 12 horas a fuego lento.
2. LAS ACELGAS: Se limpian las acelgas y se recervan los tallos. Se escaldan las hojas y se enfrían en agua con hielo. Después, se tritura en la Thermomix un tercio de las acelgas con agua y se cuela. El resto de las acelgas se tritura con aceite de girasol y también se cuela. Por otro lado, se escaldan los tallos y se reservan.
3. LOS HUEVOS: Se separala yema dela clara de los huevos cocidos. Se pica la clara y se tritura la yema en Thermomix. Sereservan por separado.
4. LOS CALLOS YLAS PIELES DE BACALAO: Se limpian los callos y se escaldan en agua hirviendo durante sólo 1 minuto. Se dejan enfriar y se reservan. Por otro lado, se hierven las pieles de bacalao durante unos 6 minutos.
5. EL PILPIL: Se prepara un pilpìl con los garbanzos, el caldo de las pieles, la clara de huevo picada, los callos y el aceite de las acelgas. Para ello, se mezclan todos los ingredientes en un recipiente y se vierte el aceitetemplado muy poco a poco para que liguen todos los jugos.
6. PRESENTACIÓN: En un plato hondo se dispone el pilìl con los callos y los garbanzos y los 3 bouquets de acelgas escaldadas. Se colocan tres tallos de acelga sobre cada bouquet, la yemade huevo en el centro y por encima el aire de acelgas.

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So that is going to wrap this up for this special food Recipe of Any-night-of-the-week Garbanzos pedrosillanos con callos de bacalao, acelgas y trufas. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!