Monday, February 13, 2012
To get 2.5 liters of broth:
5 liters of water
2 stalks of celery
2 bay leaves
5 black peppercorns
For the dish:700 ml of broth (ready)
150 g of flat bread - torta de gazpacho / or pita
1 handful of wild mushrooms to your liking
1 small onion
1 tomato grated
1 clove of garlic
2 sprigs of thyme or rosemary 1
3 tablespoons of extra virgin olive oil
Not to be confused with the Andalusian's gazpacho (cold summer dish made with raw vegetables), the Gazpacho Manchego is a winter hot dish, a soup. A classic dishes of the Spanish rural's tradition. Comparable to italian's Acquacotta or Panzanella, one hot and one cold. The same happens with the two types of gazpachos.
It 's based on a good wild game meat stock, fresh mushrooms and like most poor dishes,……. bread!. A type of flat bread, such as arabic pita bread. Here in Spain it is called "torta de gazpacho."
For the broth is fundamental to be with wild meat . If you do not like the strong game taste, you can use 1/2 chicken or hen and half rabbit or hare or partridge).All with cold water, one or two onions, some celery, a couple of carrots, a few peppercorns, 3 leaves’ bay leaves and simmer over low heat for at least 2 hours skimming every so often (to removing impurities that are formed on the surface and the excess fat).
Once the broth is done, fry in another pot (in this order with a couple of spoon of olive oil) the onion, garlic, mushrooms, tomato and thyme / rosemary (or both). Add the broth, salt, a bit of the chopped boiled meat and immediately after the bread. Cook for about 5 minutes. Give it a few minutes of rest and serve.