La Cocina barata, sana y divertida en In ternet
Alubias blancas con jamón y espinacas ½ kg. de alubia blanca ½ kg. de espinacas 1 trozo de hueso de jamón 150 gr. de jamón serrano ½ cebolla 1 zanahoria 3 dientes de ajo agua aceite virgen extra sal 1 pizca de comino 1 hoja de laurel
De víspera pon las alubias a remojo en agua fría. Colócalas en la olla rápida. Agrega el hueso de jamón, la cebolla, los dientes de ajo, la zanahoria, una pica de sal, una pizca de comino y la hoja de laurel. Cubre con agua, pon la tapa y deja cocer (posición 2) durante 10 minutos, desde el momento en que empiece a salir el vapor. Abre la olla, retira el hueso y la hoja de laurel. Coloca la cebolla, la zanahoria, los ajos, un puñado de alubias y un poco de caldo en una jarrita. Tritura con la batidora eléctrica y agrega el puré a las alubias. Pica las lonchas de jamón en dados, fríelo brevemente en una sartén con un poco de aceite y añádelos a la cazuela de las alubias. Limpia las espinacas, retírales el tallo y pícalas finamente. Saltéalas en la misma sartén donde has frito el jamón y agrégalas a la cazuela. Mezcla suavemente y sírvelas en una fuente amplia.
Las aguas duras (con mucha cal) no son apropiadas para cocer legumbres porque impiden que se ablanden. Para quitar la dureza del agua, no dudéis en utilizar la jarra Brita.
Temporada:
Primavera
Bebida:
Tinto
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La Cocina barata, sana y divertida en In ternet
Alubias blancas con mollejas de cordero 300 gr. de alubia blanca 300 gr. de mollejas de cordero 1 puerro 1 pimiento verde 1 zanahoria 1 tomate 2 dientes de ajo harina agua aceite virgen extra sal perejil
Pon las alubias a remojo de víspera. Pon agua en la olla rápida y agrega las alubias. Limpia el puerro, pícalo finamente y añádelo. Pica también el pimiento, la zanahoria y el tomate (pelado) e incorpóralos. Pon la tapa y cuando empiece a salir el vapor, deja cocer durante 6-8 minutos. Limpia las mollejas y pícalas en trozos de bocado. Sazónalas y enharínalas. Pela y pica 2 dientes de ajo en láminas. Pon a freír en una sartén con aceite y antes de que se doren, añade las mollejas y fríelas durante 2-3 minutos. Escúrrelas sobre un plato forrado con papel absorbente de cocina. Sirve las alubias en una fuente amplia, coloca encima parte de las mollejas y espolvorea con un poco de perejil picado. Sirve el resto de las mollejas en un plato.
Si las legumbres resultan pesadas o difíciles de digerir, se debe más a sus acompañantes que al hollejo, la piel que envuelve el grano. Los platos de legumbres resultan más sabrosos y son más fáciles de digerir si se condimentan, como aconsejan algunos médicos, con plantas carminativas picadas (tomillo, estragón, salvia, comino, cilantro, eneldo, etc), que además les aportan un sabor muy agradable.
Temporada:
Invierno
Bebida:
Tinto Crianza
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La Cocina barata, sana y divertida en In ternet
Alubias blancas con sepia (4 p.) 300 grs. de alubias 4 sepias pequeñas 1 cebolla 4 dientes de ajo 2 tomates ½ pimiento verde Agua Aceite de oliva virgen Sal Perejil picado
Cuece las alubias (que habrás puesto a remojo de víspera) en agua con sal y un chorro de aceite, durante 45 minutos aproximadamente. Escurre y reserva. Limpia las verduras, córtalas en juliana fina y ponlas a pochar en una sartén con aceite. Limpia las sepias, córtalas en aros finos y colócalas sobre la verdura. Sazona y saltea durante 2 o 3 minutos a fuego fuerte. Agrega a las alubias y gu ísalo todo junto durante 20 minutos. Espolvorea con perejil y sirve.
Temporada:
Invierno
Bebida:
Tinto
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La Cocina barata, sana y divertida en In ternet
Alubias con berza 400 gr. de alubias 1 berza 1 cebolla 4 dientes de ajo 1 hoja de laurel 12 guindillas agua aceite virgen extra sal
De víspera pon a remojo las alubias. Lávalas y ponlas a cocer en una cazuela con agua fría y la hoja de laurel. Pica finamente la cebolla y 2 dientes de ajo e incorpóralos. Sazona y deja cocer durante 2 horas a fuego suave. Limpia la berza. Retira los tronchos gruesos de las h ojas y pícalas. Ponlas a cocer en la olla rápida con un poco de agua y una pizca de sal. Deja cocer durante 5 minutos desde el momento en que empiece a salir el vapor. Retírala, escúrrela y sírvela en una fuente. Pica los otros 2 dientes de ajo en láminas finas. Dóralas en una sartén con un poco de aceite. Vierte el aceite y los ajos sobre la berza. Sirve las alubias en una legumbrera. Acompaña con la berza y las gundillas aliñadas con aceite y sal gruesa.
Cuando las alubias empiecen a hervir, corta la ebullición con un chorro de agua fría. Deja que vuelvan a cocer y mantén a fuego lento, vigilando que estén siempre cubiertas de agua. En caso de que se evapore el agua, agrega agua fría.
Temporada:
Invierno
Bebida:
Tinto
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La Cocina barata, sana y divertida en Internet
Alubias con calamares 200 gr. de alubia blanca 8 calamares 3 cebolletas 1 pimiento verde 5 rabanitos agua aceite virgen extra sal 1 hoja de laurel perejil
Pon las alubias a remojo de víspera. Ponlas a cocer en una cazuela con agua, una hoja de laurel, un chorrito de aceite y una pizca de sal. Pon la tapa y deja cocer durante 6-8 minutos desde el momento en que empiece a salir el vapor. Pica finamente la cebolleta y ponla a pochar en una cazuela amplia y baja. Sazona y pica también el pimiento y los rabanitos e incorpóralos. Cocina durante 5-6 minutos. Escurre la alubias y añádelas a la verduras. Limpia los calamares y sazónalos. Calienta una plancha, riega con un poco de aceite y cocina los cuerpos. Pon agua a cocer en una cazuela con una pizca de sal y escalda los tentáculos durante 1 minuto. Sirve las alubias en una fuente amplia. Coloca encima los cuerpos de los calamares y los tentáculos. Decora con una rama de perejil.
Las legumbres se ponen a remojo en agua fría, (aproximadamente 12 horas) para facilitar la cocción posterior y el ablandamiento de la piel. No es conveniente añadir bicarbonato al agua de remojo porque contribuye a facilitar la pérdida de nutrientes (vitamina y minerales).
Temporada:
Otoño
Bebida:
Rosado
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La Cocina barata, sana y divertida en In ternet
Alubias con codornices 4 codornices 250 gr. de alubias rojas 1 cebolla 1 pimiento verde 2 tomates rojos 4 dientes de ajo agua aceite virgen extra sal 1 cucharada de pimentón
Pon a remojar las alubias de víspera. Sazona las codornices y ponlas a freír en la olla rápida con un poco de aceite hasta que se doren. Agrega 2 de los dientes de ajo. Pica la cebolla, el pimiento y los tomates (pelados) finamente e incorpóralos. Rehoga brevemente y añade las alubias. Vierte el agua, cierra la olla y deja cocer durante 15 minutos desde que empiece a salir el vapor. Pica los otros 2 dientes de ajo en láminas y dóralos en una sartén con un poco de aceite. Retira la sartén del fuego y añade el pimentón. Mezcla bien y vierte sobre el guiso. Sirve las alubias en una legumbrera, coloca encima las codornices y decora con una rama de perejil.
Cocinar en la olla rápida es muy interesante. Los alimentos se cocinan en poco tiempo y prácticamente en su propio jugo; características que hacen que las pérdidas nutritivas sean mucho menores que si cocinásemos en la olla tradicional.
Temporada:
Primavera
Bebida:
Tinto
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La Cocina barata, sana y divertida en In ternet
Alubias con pierna de cordero 500 grs. de alubias negras frescas 1 pierna de cordero deshuesada 2 cebolletas 1 puerro 2 tomates 1 zanahoria ½ berza 12-16 guindillas en vinagre 3 dientes de ajo agua aceite virgen extra sal perejil
Limpia la berza, pícala en juliana y ponla a cocer en una cazuela con agua, una pizca de sal y un chorrito de aceite. Pon agua fría en la olla rápida, mete las alubias y la pierna de cordero deshuesada y atada. Pela los tomates y las zanahorias, retira las hojas externas de las cebolletas y el puerro y pica todo finamente. Incorpora las verduras a la olla rápida, sazona y riega con un buen chorro de aceite (3-4 cucharadas). Ciérrala y deja cocer durante 10-12 minutos. Retira la pierna de cordero, retira las cuerdas y córtala en filetes. Sirve las alubias en una fuente, coloca encima los filetes de cordero. Decora con una ramita de perejil. Cuela la berza y pásala a un plato. Filetea los ajos en láminas y dóralos en una sartén con aceite. Vierte encima el refrito. Pon las guindillas en vinagre en otro plato, sazona con sal gruesa y riégalas con un chorrito de aceite.
Consejo: Para hacer este plato, la pierna de cordero debe estar deshuesada. Para ello, pedid a vuestro carnicero habitual que os la deshuese y ate. Seguro que si se lo pedís con tiempo, os lo hará con mucho gusto.
Temporada:
Invierno
Bebida:
Tinto
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La Cocina barata, sana y divertida en In ternet
Alubias con pure de berza 500 g de alubias 1/2 berza 3 patatas 1 pimiento verde 1 puerro 1 cebolleta Pan Agua Sal Aceite Perejil picado
Pon las alubias en remojo con sal la noche anterior. En una cazuela grande con agua fría pon las alubias con sal. Pica finamente la cebolleta, el pimiento verde y el puerro y agrégalos a la cazuela donde están las alubias. Cuece todo a fuego suave con un poco de aceite y sal durante 1 hora. Limpia la berza y trocéala. Pela y trocea las patatas. Pon todo en una cazuela con 1 litro de agua caliente y sal y deja cocer durante 20 minutos. Haz puré con la batidora. Corta el pan en rodajas y fríelo con un poco de aceite. Para servir pon las alubias en una fuente y adorna con pan frito. En otra fuente coloca el puré de berza y espolvorea con perejil.
Antes de cocinar las alubias debemos ponerlas a remojo el día anterior, si se nos ha olvidado y queremos cocinarlas, hay que cubrirlas con agua fría y echar una cucharadita de levadura en polvo por cada kilo de alubias. Se cuecen durante 40 minutos aproximadamente (sin dejar que el agua hierva), y cuando estén tiernas pero enteras, podemos cocerlas.
Temporada:
Invierno
Bebida:
Tinto Crianza
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La Cocina barata, sana y divertida en In ternet
Alubias de Tolosa con pastel de berza y morcilla ½ kg. de alubias de Tolosa ½ berza 1 morcilla de Beasain 100 gr de guindillas en vinagre 3 huevos ½ vaso de nata líquida 1 puerro 1 zanahoria 1 cabeza de ajos pan rallado agua aceite virgen extra sal perejil
Limpia la berza y pícala. Ponla a cocer en una cazuela con agua y una pizca de sal. Déjala cocer durante 30 minutos. Escúrrela bien. Pon la morcilla a cocer en otra cazuela con agua, una pizca de sal y una ramita de perejil. Déjala cocer durante 30 minutos. Escúrrela y retírale la piel. Unta unos moldes de ración con aceite y espolvoréalos con un poco de pan rallado. Rellena un tercio con la berza picada, otro tercio con la morcilla. Bate los huevos con un poco de sal, añade la nata y sigue batiendo. Rellena los moldecitos con esta mezcla. Introduce en el horno al baño María 180º C durante 30 minutos. Deja que se templen y desmóldalos. Pon las alubias (remojadas de víspera) en la olla rápida, cúbrelas con agua, agrega la zanahoria pelada, el puerro limpio y cortado y la cabeza de ajos entera y sin pelar. Pon la tapa (posición 2) y deja cocer durante 12 minutos. Quita la tapa y si quedara la salsa muy ligera, dale un hervor durante 2-3 minutos moviendo un poco la cazuela. Sirve las alubias, los pasteles y las guindillas.
Cuando cocines alubias, no conviene cocinar nunca diferentes variedades juntas. Cada una tiene un tiempo de cocción distinto. Por el mismo motivo, hay que evitar cocer juntas legumbres compradas en diversos sitios y tiempos, y por supuesto las de diferentes años.
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La Cocina barata, sana y divertida en Internet
Alubias rojas con paquetitos de berza 400 gr. de alubias rojas 1 cebolla 2 dientes de ajo 1 hoja de laurel agua sal - Para el relleno:
200 gr. de callos y morros cocidos 4 hojas de berza o repollo 1 cebolla 1 pimiento verde agua aceite virgen extra sal 1 cucharadita de pimentón
Pon las alubias a remojo, pásalas por agua y ponlas en la olla rápida. Cúbrelas con agua, agrega la hoja de laurel, los dientes de ajo y la cebolla bien picadita. Pon la tapa y deja cocer durante 12 minutos, desde el momento en que empiece a salir el vapor. Limpia las hojas de berza, escáldalas durante un par de minutos en una cazuela con agua hirviendo y escúrrelas. Pica la cebolla y el pimiento finamente y pon a pochar en una sartén con aceite. Sazona y rehoga hasta que se dore. Pica los callos y los morros finamente e incorpóralos. Agrega el pimentón y cocina brevemente. Rellena las hojas de berza con el relleno y colócalas en una fuente apta para el horno. Introduce en el horno hasta que se calienten. Retíralas y riégalas con un chorro de aceite.
Para hacer los paquetitos de berza, lo mejor es utilizar las hojas más blancas y presentables, retirando el cogollo y las hojas de peor aspecto. Después les cortaremos el nervio central para poder aplanarlas mejor.
Temporada:
Otoño
Bebida:
Tinto
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La Cocina barata, sana y divertida en In ternet
Butifarra amb mongetes 8 butifarras 200 gr. de alubias blancas o mongetes 2 cebollas 2 zanahorias 1 puerro 1 tomate 1 diente de ajo ½ barra de pan de pueblo agua aceite virgen extra sal perejil picado
Pon las alubias a remojo de víspera. Retírales el agua y ponlas a cocer en la olla rápida con un poco de agua. Pela 1 cebolla, 1 zanahoria y el puerro y añádelos. Pon la tapa (posición 2) y deja cocer durante 10 minutos. Cuando estén listas, retira la verdura, escurre las alubias y déjalas enfriar. Pincha las butifarras y fríelas brevemente por los 2 lados, en una sartén con un poco de aceite. Pela y pica finamente la otra cebolla y la otra zanahoria. Pon a pochar en una sartén con un poco de aceite. Cuando vayan cogiendo color, agrega las alubias y deja que doren un poco. Espolvorea con un poco de perejil picado y sirve. Corta las butifarras en trozos de bocado y colócalos sobre las alubias. Corta el pan en rodajas, colócalas sobre la placa de horno, enciende el gratinador y tuéstalas. Unta las rebanadas de pan con el diente de ajo y el tomate.
Es aconsejable pinchar las butifarras con un palillo o con un tenedor. De esta forma, además de conseguir que no revienten, al cocinarlas a fuego suave irán soltando poco a poco el exceso de grasa.
Temporada:
Invierno
Bebida:
Tinto Crianza
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La Cocina barata, sana y divertida en In ternet
Caldo gallego expres 250 gr. de alubias blancas 300 gr. de falda de ternera 300 gr. de costilla de cerdo 150 gr. de tocino salado 1 chorizo gallego 1 trozo de hueso de jamón 2 patatas 1 manojo de grelos 1 cucharilla de unto agua sal perejil picado
Ponemos en la olla rápida 2 litros de agua, la costilla, la carne de ternera, el chorizo, el tocino, el hueso, las alubias (previamente remojadas de víspera), el unto y una pizca de sal. Cierra la olla y deja cocer 30 minutos desde el momento en que empiece a salir el vapor. Destapa y con un cazo retira una parte de la grasa. Limpia los grelos, pela las patatas y trocéalas e incorpora todo a la cazuela. Cierra nuevamente la tapa y deja cocer 3 minutos desde el momento en que empiece a salir el vapor. Prueba y rectifica de sal. Sirve en una sopera o en cuencos individuales.
El caldo debe quedar algo turbio pero con cuerpo, si llegara a quedar demasiado líquido puedes aplastar un par de trozos de patata y añadírselo al caldo mientras cuece
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La Cocina barata, sana y divertida en In ternet
Canelones de alubias con salsa de morcilla 12 canelones 1 morcilla 100 gr. de alubia blanca 100 gr. de alubia roja 100 gr. de espinacas 2 cebolletas 1 pimiento verde 6 dientes de ajo ½ l. de leche 1 vaso de vino blanco 2 cucharadas de harina agua aceite virgen extra sal pimienta perejil picado
Pon las alubias a remojo de víspera. Ponlas a cocer en la olla rápida con un poco de agua, unas ramas de perejil y una pizca de sal. Escúrrelas y resérvalas. Cuece la morcilla en una cazuela con agua y una pizca de sal. Pica 1 cebolleta y 4 dientes de ajo finamente. Pon a pochar en una sartén con aceite. Limpia y pica las espinacas finamente e incorpóralas. Agrega las alubias y saltea todo. Pasa el relleno a un bol y deja templar. Pon a cocer los canelones en una cazuela con abundante agua y una pizca de sal. Refréscalos, escúrrelos y rellénalos con la farsa anterior. Pica la otra cebolleta y los otros 2 dientes de ajo y pon a pochar en una sartén con
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La Cocina barata, sana y divertida en Internet
Cazuela de garbanzos con falda 500 gr. de falda de ternera 400 gr. de garbanzos 3 patatas 1 cebolla 1 zanahoria 1 pimiento verde 1 cabeza de ajos + 2 dientes 1 vaso de vino blanco 1 cucharada de harina agua tomillo romero aceite virgen extra sal pimienta
Pon los garbanzos a remojo de víspera. Pon agua a cocer en la olla, cuando empiece a hervir, añade los garbanzos y la cabeza de ajos entera. Sazona y pon la tapa. Cuece 10 minutos desde el momento en que empiece a salir el vapor. Salpimienta la falda, enróllala sobre si misma y átala con una cuerda de cocina. Dórala en una cazuela con aceite. Retírala y resérvala. Pica los 2 dientes de ajo, la cebolla, la zanahoria y el pimiento en dados y añádelos a la cazuela. Sazona y deja pochar. Añade una cucharada de harina, rehógala bien, agrega el vino, la misma cantidad de agua, la rama de romero y la de tomillo. Introduce la carne y cocina durante 30 minutos. Si durante la cocción hiciera falta, vierte un poco del caldo de cocer los garbanzos.
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La Cocina barata, sana y divertida en Internet
Cocido maragato 300 gr. de garbanzos 200 gr. de lacón 250 gr. de cecina ¼ kg. de gallina 200 gr. de morcillo 100 gr. de tocino 1 chorizo 1 oreja de cerdo 1 manita de cerdo 1 cebolla 2 dientes de ajo ½ Kg. de patatas ½ berza 100 gr. de fideos mediano agua aceite virgen extra sal pimentón perejil picado
Pon a remojo de víspera, por un lado los garbanzos y por otro el lacón y la cecina. Pon en una olla con abundante agua, introduce el morcillo, el tocino, el chorizo, la manita, la oreja, la gallina, el lacón y la cecina. Cuece a fuego suave durante 1 hora y ¾. Desgrásalo. Pon agua en la olla rápida. Cuando empiece a hervir, añade los garbanzos, la cebolla y una pizca de sal. Cierra la tapa y deja cocer durante 15 minutos en la posición 2. Pela las patatas, trocéalas y pica la berza. Pon todo a cocer en una cazuela con agua y
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La Cocina barata, sana y divertida en In ternet
Crema de garbanzos con foie 250 gr. de garbanzos 2 puerros 1 zanahoria 1 diente de ajo 1 trozo de rabo de ternera 200 gr. de foie de pato agua sal pimienta
Pasa los garbanzos por agua y ponlos a remojo de víspera. Pon agua a cocer en la olla rápida, agrega los puerros, la zanahoria, el diente de ajo. Corta un trozo del rabo e incorpóralo. Sazona y cierra la olla. Ponla en la posición 2 y cuando empiece a salir el vapor, deja cocer durante 20 minutos. Retira el trozo de rabo y tritura el resto con una batidora eléctrica. Pasa el puré por el chino. Corta el foie en filetes de 1 cm. de grosor y salpimiéntalos. Cocínalos brevemente (vuelta y vuelta) en una sartén sin aceite a fuego vivo. Sirve la crema de garbanzos en recipientes individuales y coloca los filetes de foie encima.
También puedes servir este plato en copitas individuales para presentarlas como un aperitivo de alta cocina. ¡Seguro que sorprenderás a tus invitados!.
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La Cocina barata, sana y divertida en In ternet
Crepes de habas 400 ml. de leche 200 gr. de harina 2 huevos ½ kg. de habas peladas 2 cebolletas 200 gr. de panceta ibérica agua aceite virgen extra sal perejil -Para el fondo de verduras:
1 diente de ajo 100 gr. de judías verdes 1 pimiento verde 1 cucharada de harina 1 vaso de vino blanco
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La Cocina barata, sana y divertida en In ternet
Ensalada de alubia blanca y codorniz 200 gr. de alubia blanca 3 codornices lechugas variadas 1 cebolleta ½ pimiento morrón 1 tomate 1 puerro agua aceite virgen extra vinagre de Jérez sal unas ramas de romero unas ramas de tomillo perejil
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La Cocina barata, sana y divertida en Internet
Ensalada de alubia blanca y jamón de pato 200 gr. de alubia blanca lechugas variadas 100 gr. de jamón de pato 2 cebolletas 1 zanahoria 1 puerro agua sal perejil - Para la vinagreta:
6 nueces ¼ l. de vino tinto 1 cucharada de vinagre aceite virgen extra
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La Cocina barata, sana y divertida en In ternet
Ensalada de judías blancas con salvia 400 gr. de judías blancas ½ cebolla 1 zanahoria 1 hoja de laurel 1 tomate 200 gr. bonito en aceite 20 aceitunas negras 1 cebolleta unas hojas de treviso unas hojas de hojas de roble agua sal - Para la vinagreta:
aceite virgen extra vinagre sal
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Ensalada de lentejas, codorniz y foie 200 gr. de lentejas 3 codornices 80 gr. de foie-micuit hojas de lolo, lechuga, rúcula y escarola 1 cebolleta 1 zanahoria 1 tomate 1 manojo de cebollino agua aceite virgen extra vinagre sal
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Fabes con almejas ½ kg. de fabes ½ kg. de almejas 1 tomate
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La Cocina barata, sana y divertida en In ternet
Garbanzos con arroz 300 gr. de garbanzos 200 gr. de arroz 1 morcilla
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Garbanzos con callos 400 gr de garbanzos 500 gr de callos 1 tomate
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La Cocina barata, sana y divertida en Internet
Garbanzos con chorizo 500 gr. de garbanzos 300 gr. de tocino fresco 200 gr. de chorizo
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La Cocina barata, sana y divertida en In ternet
Garbanzos con espinacas 400 g de garbanzos 300 g de espinacas 250 g de miga de pan
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