Today, I still remember my mother making spinach potatoes and other home-cooked stews over a low heat on a wood-burning stove.
The potatoes with spine stewed are one of the recipes that my mother made several times over the weekend wood stove. It seems incredible that with such basic and inexpensive ingredients will come out some exclusive traditional homemade stews such as these potatoes with a backbone.
Although this time we have prepared them on glass ceramics, I miss the “touch” or magic that cooking has on wood stoves.
Although if you don’t want to make these potatoes with a backbone, you can always make this recipe a little faster in a pressure cooker.
Potatoes with a spine are stewed
Potatoes with stewed spine are one of the recipes that my mother made several times a week on the wood stove. It seems incredible that with such basic and inexpensive ingredients will come out some exclusive traditional homemade stews such as these potatoes with a backbone.
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Preparation Potatoes with the spine on low heat:
The day before you make the backbones, season and season each of the pork backbones with oregano. We reserve in the refrigerator.
In a large saucepan, add the bones of the spine with onions, cleaned and cut into quarters, bay leaf, peeled garlic, red pepper, finely chopped and a tablespoon of sweet red pepper.
Cover well with water, season and put the casserole on high heat.
As soon as it starts to heat up, we reduce the heat a bit and let it cook for two hours.
During this time, you should check that the meat does not “appear” above the water. If this happens, add more water.
Peel the potatoes and cut into large pieces.
Add to the stew and simmer for another thirty minutes, stirring the casserole from time to time so that the broth takes on a “body”. In other words, potato starch slightly thickens the stew broth.
When we cook the potatoes with spinach, remove the casserole from the heat and let it rest for five minutes while we arrange the table.
We serve and try without burning our tongues with potatoes with a spine, a traditional recipe, not very time consuming, but which requires a little patience.
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