About: Cocido Madrileno

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The Classic Madrid chick pea stew. Tradition rules that the ingredients of cocido must be served separately. Each serving is known as vuelco (overturn), as at each time the pot must be overturned to separate the ingredients. The first vuelco is the soup: the stock of the cocido is drained and noodles are cooked on it. The second vuelco are the chickpeas and the vegetables. The third vuelco is the meat.

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rdfs:label	Cocido Madrileno
rdfs:comment	The Classic Madrid chick pea stew. Tradition rules that the ingredients of cocido must be served separately. Each serving is known as vuelco (overturn), as at each time the pot must be overturned to separate the ingredients. The first vuelco is the soup: the stock of the cocido is drained and noodles are cooked on it. The second vuelco are the chickpeas and the vegetables. The third vuelco is the meat.
dcterms:subject	Spanish Recipes
abstract	The Classic Madrid chick pea stew. Tradition rules that the ingredients of cocido must be served separately. Each serving is known as vuelco (overturn), as at each time the pot must be overturned to separate the ingredients. The first vuelco is the soup: the stock of the cocido is drained and noodles are cooked on it. The second vuelco are the chickpeas and the vegetables. The third vuelco is the meat. Some dishes are made with the leftovers of the cocido. Spanish croquettes are usually made with cocido stock for flavor. Ropa vieja is a fried mix of chickpeas and meat. Pringá is made with the fried meat leftovers and bread.

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