Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrid stew") is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. Initially it was a dish for humble people, but it started to climb in society thanks to its inclusion in restaurant menus. The chickpea was introduced under Carthaginian rule, and was later used in medieval Spain.
The origins of the dish are uncertain, but most sources agree that probably it was created during the Middle Ages as an evolution of the Sephardic Jewish dishadafina. Long-cooking dishes were indispensable for Jews as they allowed hearty meals during Shabbat. These first versions were kosher, using eggs and without pork.[1] Within time, adafina was soon popular elsewhere[where?].
The growth of anti-Semitism and the Inquisition during the 15th and 16th centuries modified the dish substantially, as the fear of being denounced as Jewish forced Christians and Marranos (converted Jews) alike to prove themselves as Christians by incorporating pork into their meals. Soon lard, bacon, chorizo (pork sausage) and morcilla (blood sausage) were added to the dish.[2]
From these origins, the recipe allowed few modifications and was soon established as a staple of Madrid cuisine. During the growth of the city in the 19th and 20th centuries, its low cost and heartiness made it a popular order in small restaurants and the taverns catering to manual workers. After the Civil War, the austerity period, followed by the introduction of more convenient meals, reduced the public popularity of the dish.
The meat used is fundamentally pork: pork belly, usually fresh, but sometimes cured (some purists even insist to a point of rancidity); fresh (unsmoked) chorizo; onionmorcilla, and dried and cured jamón serrano. Beef shank is also added; the fat content (flor) of the piece is highly prized. Chicken (especially old hens) is also part of the cocido.
Tradition rules that the ingredients of cocido must be served separately. Each serving is known as a vuelco (tipping or emptying out), as at each time the pot must be emptied out to separate the ingredients.
The first vuelco is to separate the stock of the cocido and serve it with noodles added. The second vuelco consists of chickpeas and vegetables. The third vuelco is the meat dish.
Leftovers
Traditionally, dishes made with the leftovers of the cocido include Spanish croquetas (croquettes), ropa vieja and pringá.
Wikimedia Commons has media related to Cocido madrileño.
^Daft, Rohan (2008). Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain. Simon and Schuster. p. 74. ISBN9781416579618. Retrieved 21 May 2018.
cocido, madrileño, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, february. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Cocido madrileno news newspapers books scholar JSTOR February 2013 Learn how and when to remove this template message Cocido madrileno Spanish koˈ8ido madɾiˈleɲo Madrid stew is a traditional chickpea based stew from Madrid Spain A substantial dish prepared with meat and vegetables it is most popular during the winter but is served throughout the year in some restaurants Initially it was a dish for humble people but it started to climb in society thanks to its inclusion in restaurant menus The chickpea was introduced under Carthaginian rule and was later used in medieval Spain Cocido madrilenoPart of a cocido serving with chickpeas vegetables and meatCourseMain coursePlace of originSpainRegion or stateMadridServing temperatureHotMain ingredientsChickpeas Media Cocido madrilenoIt is a dish normally eaten in winter in the cold months of the year Contents 1 History 2 Ingredients 3 On the table 4 Leftovers 5 See also 6 ReferencesHistory EditThe origins of the dish are uncertain but most sources agree that probably it was created during the Middle Ages as an evolution of the Sephardic Jewish dish adafina Long cooking dishes were indispensable for Jews as they allowed hearty meals during Shabbat These first versions were kosher using eggs and without pork 1 Within time adafina was soon popular elsewhere where The growth of anti Semitism and the Inquisition during the 15th and 16th centuries modified the dish substantially as the fear of being denounced as Jewish forced Christians and Marranos converted Jews alike to prove themselves as Christians by incorporating pork into their meals Soon lard bacon chorizo pork sausage and morcilla blood sausage were added to the dish 2 From these origins the recipe allowed few modifications and was soon established as a staple of Madrid cuisine During the growth of the city in the 19th and 20th centuries its low cost and heartiness made it a popular order in small restaurants and the taverns catering to manual workers After the Civil War the austerity period followed by the introduction of more convenient meals reduced the public popularity of the dish Ingredients Edit Cocido madrileno The main ingredient of cocido is the chickpea or garbanzo Vegetables are added potatoes mainly but also cabbage carrots and turnips In some cases green bean Chard or cardoon are also added The meat used is fundamentally pork pork belly usually fresh but sometimes cured some purists even insist to a point of rancidity fresh unsmoked chorizo onion morcilla and dried and cured jamon serrano Beef shank is also added the fat content flor of the piece is highly prized Chicken especially old hens is also part of the cocido Two bone pieces ham bone and beef spine bone are added to enrich the stock For some recipes the final touch is the bola a meatball like mix of ground beef bread crumbs parsley and other spices which it is said citation needed was created as a substitute of the eggs used in the adafaina On the table Edit Tradition rules that the ingredients of cocido must be served separately Each serving is known as a vuelco tipping or emptying out as at each time the pot must be emptied out to separate the ingredients The first vuelco is to separate the stock of the cocido and serve it with noodles added The second vuelco consists of chickpeas and vegetables The third vuelco is the meat dish Leftovers EditTraditionally dishes made with the leftovers of the cocido include Spanish croquetas croquettes ropa vieja and pringa See also EditCocido lebaniego Cocido montanes Cozido a portuguesa Fabada asturiana List of stews Spanish cuisineReferences Edit Wikimedia Commons has media related to Cocido madrileno Daft Rohan 2008 Menu Del Dia More Than 100 Classic Authentic Recipes From Across Spain Simon and Schuster p 74 ISBN 9781416579618 Retrieved 21 May 2018 Cocido Madrileno Recipe Retrieved from https en wikipedia org w index php title Cocido madrileno amp oldid 1112889645, wikipedia, wiki, book, books, library,
