Maimones
This recipe by Chef Dani Carnero is inspired by a garlic and bread soup from Malaga called maimones, and involves soaking stale bread in a rich, meaty broth.
- Total:
Ingredients
- 2l water
- 4l vegetable stock
- 800g of beef shin
- ½chicken
- 200g of carrots
- 200g of turnip
- 150g of white leeks
- 100g of eel skin
- salt
- stale bread, cut into large cubes
- courgette, cut into brunoise
Instructions
Step 1
Mix all the ingredients together apart from the bread and courgette and cook in a large, covered pot on the stove on a low heat (or over the embers of a fire) for as long as you can. At the restaurant it is cooked for a minimum of 24 hoursStep 2
Strain the broth through a fine sieve, and then season with salt. Soak the bread in some of the strained, seasoned brothStep 3
Place the bread on a plate and place the diced courgette around the bread. Pour over the remaining broth just before serving