Inspired by fabada

As even home cooks have taken the liberty to innovate on traditional recipes, we dared and did that with fabada to meet our health needs.

We  believe that much of our food has been influenced by Spanish cuisine. Consider paella, salpicao, relleno. They all have Castilian flavors and have actually enriched our culinary repertoire.

One of our family’s favorites is fabada. This is normally  done with beans (fava), beef and Spanish chorizo, boiled and simmered to perfection which can be served as a one-dish meal.

As even home cooks have taken the liberty to innovate on traditional recipes, we dared and did that with fabada to meet our health needs. Instead of using beans, we substituted this with flat egg noodles. The resulting Fabada ala LDC has constantly garnered kudos and favorable ‘reviews’ from family and friends who have tasted this.

As it is inspired by the original, we decided to call this Fabada Noodles. Here we share with our readers our take on the original, be assured that it has retained the rich Iberian flavors. Try it, guaranteed your family and friends will devour it.

Ingredients:

1 beef knee cap, cut into four

1 kilo kenchi, cut into serving pieces

a stalk each of leeks and celery, each cut into 3 pieces

a big onion, quartered

2 Spanish chorizos, each diagonally sliced into 5 pieces

salt, ground pepper and peppercorns

250 grams flat noodles  

Procedure:

In a big  pot with water enough to cover, boil all ingredients except the noodles. Take away the scum that will surface in the course of boiling. Lower the heat and simmer until meat becomes tender. This is slow cooking, so be patient.

When meat has become fork soft, add the noodles. Let cook. In a while you will have a delicious soupy dish to serve. Guaranteed everyone will like this.

You can serve this together with a green salad with your favorite dressing.

Now enjoy a delicious Sunday meal!

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