Iberia · Volume 04, The Cider and Cod Coast
Cocido Montañés
Cantabria
Illustration
- Time
- Hands on 2 hours 30 · Waiting 8 hours
- Researched
- 16 sources cited
Compango of chorizo, costilla, morcilla and tocino cooked separately from the white beans and berza cabbage, then combined and served together in one bowl, unlike Madrid's cocido, where broth, vegetables and meats are traditionally served as separate courses.
As tradition built it
Serves 6. About 2.5 hours, plus overnight soaking.
Ingredients
- 500 g alubias blancas, soaked overnight
- 300 g berza or collard cabbage, shredded
- 200 g chorizo
- 150 g costilla, pork ribs
- 150 g morcilla
- 100 g tocino
Method
- Cook the alubias blancas in fresh water at a bare simmer until nearly tender, per Rung 6.
- In a separate pot, cook the compango, chorizo, costilla, morcilla and tocino, in water until tender.
- Blanch the berza separately, then add it to the beans for the final 20 minutes of their cooking.
- Combine the beans, cabbage and sliced meats in one bowl to serve, unlike Madrid's cocido.
What a modern chef changes
The compango's individual textures kept distinct rather than muddied together.
Rung 6
Method
- Hold the bean pot at the same fixed, low simmer as Dish 8, for the same reason.
- Sear the costilla briefly before its long simmer, a small addition of Rung 2's logic to a dish that does not otherwise use ember heat, for a deeper flavour under the broth.
- Plate the compango sliced and arranged, rather than stirred through, so a guest sees the stew's actual components before they merge on the plate, a presentation choice rather than a change to the cooking itself.