Wednesday, March 11, 2009

Definitely not kosher


This photo pretty much sums up my Uncle Paco. Just back from a weekend with him and his wife Maria in Oviedo, in northern Spain, where I ate very well and took silly pictures. (Apparently Woody Allen said something nice about the city so they made him a statue.)

In casa, I worked hard on my vocabulary. A few choice words and phrases:
  • voy al cine de las sábanas blancas = i'm going to bed (literally: i'm going to the white sheets cinema. apparently used only by my aunt's father.)
  • no veo tres en un burro = i have terrible vision (literally: i can't see 3 people on a donkey... note that if you can see 4 people on a donkey, you're OK. the donkey probably is not.)
  • buzear = scuba diving (necessary for watching the 1980s underwater/alien/Cold War classic The Abyss, starring a young Ed Harris, dubbed into Spanish)
  • me estás mimando mucho! = you are seriously spoiling me (literally: me all weekend)
Even though she doesn't like it herself, la tia made a delicious Asturian bean stew for us Allodis and was kind enough to pass on the recipe.

Fabada asturiana

1 kg dried Asturian white beans (longish, but not flat like those from Barco de Avila)
pancetta/tocino entreverado (pig fat from the underbelly with some meat)
lacon (salted pork)
blood sausage (Maria insists it must be Asturian)
chorizo (Spanish pork sausage with paprika)
1-2 cloves of garlic, unpeeled
1 bay/laurel leaf
cuarter onion
pinch of saffron, if you like
some white flour, to thicken the broth

Soak beans overnight. Put them in a pressure cooker or pot, add water to cover plus an inch. Add everything else except the flour. Bring to a boil and skim off all the gross foam. Cook under pressure for 20 minutes, or longer in a normal pot. If you like a thick broth, take out some beans, puree them and add them back. You could also add some flour. Serve beans alone or with meat. MMmmm...