This dish whose basic ingredients are potatoes, cod and eggs is also known as atascaburras. It is a recipe that is consumed in the Region of Murcia from cooking brunt of the cold areas of the Mancha.
This is a recipe vigorous and strong, typical of the winter season and snow days consumed. It fish mixed with eggs and nuts and other ingredients.
It saw a traditional dish, while very nutritious, not for weak or sensitive stomachs.
Legend has it that the dish is atascaburras emerged from a heavy snowfall in which two pastors caught in it had nothing to eat but potatoes and cod rasps. Baked potatoes and cod, adding olive oil. The mixture got fatter and a spread saying 'this sick until the donkeys', hence the name.
Ingredients for 4 people
300 g of desalted cod
8 medium potatoes
4 eggs duroscuchara
3 cloves of garlic and salt
8/10 tablespoons olive oil
50 g of walnuts
Method of preparation
Step 1: Cook the potatoes with the skin for about 30 minutes, as the cod for another 5. After that you have to book a cup of broth cod
Step 2: Next you have to chop the garlic, peel the potatoes and cod crumble. Crush the garlic in a mortar along with the potatoes.
Step 3: Once all crushed, add the cod and oil, stirring always in the same direction until you get pureed. If too thick, use the cod stock we have booked.
Table and accompanying presentation
When carrying the plate to the table is recommended garnish with egg slices, walnuts and a drizzle of olive oil, all accompanied by a good red wine and bread.
Being a traditional country food also advised to eat directly from the mortar.
This is a recipe vigorous and strong, typical of the winter season and snow days consumed. It fish mixed with eggs and nuts and other ingredients.
It saw a traditional dish, while very nutritious, not for weak or sensitive stomachs.
Legend has it that the dish is atascaburras emerged from a heavy snowfall in which two pastors caught in it had nothing to eat but potatoes and cod rasps. Baked potatoes and cod, adding olive oil. The mixture got fatter and a spread saying 'this sick until the donkeys', hence the name.
Ingredients for 4 people
300 g of desalted cod
8 medium potatoes
4 eggs duroscuchara
3 cloves of garlic and salt
8/10 tablespoons olive oil
50 g of walnuts
Method of preparation
Step 1: Cook the potatoes with the skin for about 30 minutes, as the cod for another 5. After that you have to book a cup of broth cod
Step 2: Next you have to chop the garlic, peel the potatoes and cod crumble. Crush the garlic in a mortar along with the potatoes.
Step 3: Once all crushed, add the cod and oil, stirring always in the same direction until you get pureed. If too thick, use the cod stock we have booked.
Table and accompanying presentation
When carrying the plate to the table is recommended garnish with egg slices, walnuts and a drizzle of olive oil, all accompanied by a good red wine and bread.
Being a traditional country food also advised to eat directly from the mortar.
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