A Taste of Galicia – Galician Broth

It is usually possible whenever you stopped to research information about different countries cultures queasiness and general background for you to come off with a common theme or a common name that would relate to that country’s cuisine. Such as Indian Food, Chinese Food but when you refer to Spain or to put it possibly more accurately food and recipes that originate from the Country of Spain it is not that straightforward.

The relatively recent unification of Spain as a single political entity is really the main driving force that lies behind this theory as the country is an amalgamation of the various autonomous regions that lie within it. The various autonomous regions that comprise Spain have been slowly pulled together through a variety of different processes some by force, some by choice but they all have one thing in common and that is they have kept their own individual features.

The number of autonomous different regions that form what we would nowadays refer to as Spain is 17; they all have their own linguistic variations of the language, in some cases it’s a different sub language entirely and as well as their own cultures most definitely have their own individual cuisines.

One of the most distinctive of the autonomous sub regions is that of Galicia which is Spain’s most north-westerly region. Galicia is surrounded on two sides by the Atlantic Ocean and it is pretty understandable to think that for a region that has such an involvement with the sea, its cuisine would also be heavily influenced by the sea.

That having said not all of Galician cuisine is all seafood based and the region can lay claim to some quite gorgeous recipes and provincial dishes and are all well worth trying out.

Lets top talking about the food and get down to business. Let’s eat!

One of the most delightful of all Galician recipes is Galician Broth. The ingredients are as follows:

3 dl of Water.
1 Fresh bone of cured ham or pork shoulder.
1 beef bone (preferably with the marrow still there.
100g of French Beans
25g of animal fat
1 bunch of parsnip tops.
1kg of potatoes

First of all you have to soak the French beans for about 13 hours. Then you have to cut the potatoes into small pieces. Put two cooking pots full of water onto boil and add the bones and the French beans and season to taste.

When they are half cooked, remove the bones and add the potatoes, without removing the pots from the cooker. Place the parsnip tops into the other cooking pot to try and remove all taste of sourness.

When the parsnip tops have come to the boil, remove them and add them with the animal fat to the cooking pot with the potatoes and beans. Leave everything to simmer at this point until it is well cooked and then add salt if desired.

Then serve. This recipe should serve four people.