Olla con Trigo

Ingredients

• 1 cup wheat
• 2 garlic cloves, minced
• 1 pig's ear
• 2 pig's hocks
• 1 pint chick peas, soaked
• 4 potatoes
• 54 teaspoon saffron
• 2 tablespoons olive oil
• 2 tomatoes, sliced
• Salt

Method

1. 1

   Soak wheat in cold water for 2 hours, then pound it to remove husks.

2. 2

   Wash the wheat and cook in unsalted water until tender.

3. 3

   In a deep pot, boil pig's ear and hocks covered with water.

4. 4

   Add chick peas and 1 teaspoon salt, cooking for 4 hours.

5. 5

   Peel and add potatoes, cooking until done.

6. 6

   Fry garlic in oil until brown, add tomatoes and fry.

7. 7

   Add salt and saffron, simmer, then stir into cooked wheat.

8. 8

   Serve wheat separately.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 49. The excerpt below is the record exactly as published.

Olla con Trigo) i cup wheat 2 garlic cloves, minced 1 pig's ear 2 tablespoons olive oil 2 pig's hocks 2 tomatoes, sliced 1 pint chick peas, soaked Salt 4 potatoes 54 teaspoon saffron

Cook this with the app: pantry check, scaling, and the assistant.