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Asturian cuisine recipes are healthy, tasty, and incredibly diverse. They are an essential part of the Asturian gastronomic universe, characterized by a rich history, strong identity, deep-rooted traditions, exceptional quality of ingredients, and a prominent presence of both natural and human landscapes.
History and tradition undoubtedly contribute to the unmistakable and unique personality of Asturian cuisine, which takes on countless forms and flavors through hundreds of recipes of all kinds.
Within this culinary cosmos, you'll find timeless recipes that have been passed down from generation to generation, as well as innovative creations inspired by the creativity and expertise of their authors, always mindful of the defining features that shape the cuisine of Asturian landscapes.
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The result of the interaction of the various sources that nourish Asturian gastronomy is brilliant and distinctive, making cuisine in Asturias one of the main tourist attractions for both locals and foreigners.
Savoring the Natural Paradise through its multiple and excellent recipes is always a unique experience that takes you on a journey to unforgettable moments and emotions
Longaniza blanca de Avilés with chickpea stew potato
- Time: 2 hours
Ingredients
Serves 4:
- 1 Kg of Longaniza Blanca de Avilés cooked in a Spanish Chickpea Stew with its compango.
Preparation
Once the chickpea stew has been cooked, the white sausage is removed from among the sauces that have been added, as its texture means that it still needs to be cooked. The broth is removed and the cooking is continued until the sausage is tender enough to be eaten.
It is set aside for later cooking, as this stock stock is used for the subsequent preparation of other white sausages, without having to cook the rest of the ingredients through the entire cooking process. For this second use of the stock, the salt level should be checked, as the more the stock is cooked, the more salt it will pick up, salting the sausage excessively.
In the same stock and in a separate container, cook the potatoes, which have previously been chopped in the appropriate proportions, adding a few strands of saffron during cooking to give them a little colour. In a closed container, add 1/4 l of olive oil and about 100 g of slightly hot peppers and cook it lightly, leaving it to cool later.