Wheat
Wheat (also known as "olla de trigo" or "potaje de trigo") is one of the most iconic and traditional hearty soups in Mojácar's cuisine.
This is a hearty and very flavorful stew, perfect for the winter months or cold weather, that combines ingredients from the garden with locally sourced meats.
Wheat.
Ingredients (serves 8):
250 grams of dried white beans.
250 grams of chickpeas
500 grams of hulled
wheat 1 ham
bone A piece of blood sausage
1 potato, a bunch of fennel and cardoon
Saffron
And cured meats: a pig’s ear, bacon, backbone, and ribs
Preparation:
The first thing to do is to boil the ham bone briefly to clean it. Wash the pig’s ear, bacon, backbone, and ribs thoroughly to remove the salt. Meanwhile, have the beans and chickpeas ready—they should have been soaked overnight. Bring the green beans to a boil to tenderize them, then drain and change the water. Bring the beans to a boil along with the ham bone, pig’s ear, ribs, bacon, and backbone; as soon as it comes to a boil, add the chickpeas. Separately, we’ll have cooked the wheat, and once it’s tender, we’ll add it to the pot containing the beans, chickpeas, pig’s ear, etc. Then add a potato, a small bunch of fennel, cardoon, and a little saffron. Shortly before it’s ready—about ten minutes—add a piece of blood sausage.