Atascaburras, or also known as garlic mortar and pestle or garlic manchego, is a typical dish of the Spanish Cuisine, made from cod and potatoes. If you like the cod we invite you to take a look at some of the recipes you can find on our page, including our donuts home.
The origins of this dish are unclear, though some sources say that it originated in the area of The Stain, other to mark their origin in the lands of the region of murcia. In what seem to be according to the different hypotheses is that what they invented two pastors who were stranded during a snow storm. In the absence of anything else, they made a kind of stew with potatoes, water, olive oil and bones of cod. According to legend, the eat said that “fed up to the donkeys,” a term which derived the name by which it is known today.
The preparation of this recipe is very simple and quick to make. The best way to get a great dish is to make use of top quality ingredients among those who can not miss a good extra virgin olive oil. The preparation obtained is very nutritious and energy, which makes it ideal to combat the rigors of the cold.
Would you like to learn how to prepare this traditional dish? Let’s go with the step-by-step!
Ingredients for “Atascaburras” for 6 people:
- Potatoes – 1000 grams
- Desalted cod – 375 grams
- Nuts – 50 grams
- Boiled egg – 2 units
- Cloves of garlic – 2 units
- Salt – to taste
- Olive oil – 95 grams
- Cooking water – 275 grams
Preparation of the Garlic Manchego Recipe
- First, boil the potatoes whole and unpeeled, until tender. At that time, remove them from the pot and leave to cool.
- We heat enough water in a pot like for us to cover 3/4 of the cod. It is preferable to use a small container to avoid having to put too much water. The less the better, because the cooking broth (which we will use later) will have a more intense flavor.
- When the water starts to boil, add the pieces of cod and cook for 5 minutes. Halfway through cooking you can turn the pieces to cook evenly. It is important that, during cooking, we remove the foam that forms on the surface.
- After 5 minutes, remove cod from the pot. Reserve the cooking water.
- Peel the garlic and put them to brown in a pan with half the oil.
- Meanwhile, desmigamos the cod and peel the potatoes. The skin of the cod discard or keep for making a rich and crispy crust.
- When the garlic is golden remove from heat and put in a bowl. With the help of a club on the crush. Reserve the oil from the pan.
- Then, add the potatoes and continue mashing.
- Then we put the salt cod and continue pounding away.
- When the ingredients are pureed, begin to add the oil that we have in the pan. We then continue adding oil (raw) until we are left with a creamy texture.
- In order to lighten the mixture, pour little by little a part of the broth from cooking the cod. As you pour the we’re hammering with the mallet so that all the ingredients are ligand. The idea is that we are left with a texture halfway between that of a cream and a puree.
- Finally, peel the egg and cut it into slices.
- We serve our atascaburras accompanied by eggs and nuts.
Notes to prepare the “Atascaburras” dish
The cooking of the potatoes we can carry out in a pot conventional, with plenty of water, in a pressure cooker or even steam. The cooking time will depend on the size of the potato, the variety, and if it is potatoes, old or new. In a pot in a conventional take between 25 and 40 minutes. In the pressure cooker we can have them ready in around 10 minutes. Without a doubt, with the pressure cooker, we reduce considerably the time and energy expenditure.
The amount of oil and broth added to the potatoes will depend on the type of potato to use and the texture you want to achieve. It is therefore important that you should go by adding both ingredients gradually. We have bought cod desalted ready-to-use. If you buy them dried, you can come to read the information that we give in our article on how to soak and rehydrate cod.