It's a production method which purpose is to obtain food with the maximum nutritional and sensorial qualities respecting the environment and without the use of synthetic chemical products. It makes the most of the natural resources maintaining the earth's fertility.
The production site includes all the Madrid area with approximately 5.300 hectares being used for this type of crops.
The control system for the ecological food is established by a strict European Union regulation. The ecological agriculture contributes to the conservation of indigenous varieties and also to the maintenance of the genetic biodiversity
The ecologic products are a type of food full of vitality which maintain all their taste and nutritional properties with a high fiber content, rich and balanced in vitamins and minerals. They are free of artificial substances therefore they are products that obtain the maximum consumer's confidence
Ingredients:
1 Kg of Navalcarnero chickpeas. 1 Kg of beef shank. 1 Kg of chicken. 100 gr. of streaky bacon in one piece. 1 piece of Spanish ham.1 beef knee bone. 1 pork spine bone. 1 hard pork sausage.1 blood sausage. 300 gr. of green beans. 2 potatoes. 1 leek. 1 carrot. 1 Kg. of cabbage. 1 ripe tomato. Cumin. 1 garlic clove. Madrid uncooked olive oil. Vinegar, Fine noodles (a handful per person).
Preparation:
In a large pot full of warm water place the following ingredients: the chickpeas, meat, chicken, the bones, bacon, the carrot, the leek and the hard pork sausage.
Place over high heat until it boils removing the scum until the broth is clear Simmer at medium to low heat for about 2 or 2 and a half hours.
In the meantime shred the cabbage and cook it . Once its done sauté it with the cloves and the vinegar. The cabbage is served usually accompanying the chickpeas. After the stew has been cooking for 2 hours add the green beans slivered, the peeled potatoes whole or cut in half, the blood sausage and the tomato, which we will later use for the sauce. Taste and add salt. If you should need to add more water make sure that it's warm so that the chickpeas don't get hardened.
When the chickpeas are tender you drain the stew and put the broth aside. This broth will be used to make the soup which is supposed to be served as a first course. Put in another dish the chickpeas together with the rest of the vegetables and the cabbage. And in another one still the meats and sausages.
The chickpeas are accompanied by a sauce made in the following manner: peel the tomato and pure it together with a clove of garlic and a few cumin seeds, adding at the end some vinegar and oil.
