Ingredients to make SHEPHERD PORRIDGE, AL BONILLA:
- A splash of olive oil
- 200 grams of pancetta
- 1 sausage
- 3 garlic cloves
- 5 tablespoons pebble flour, or mortal
- 3 glasses of water
- 1/2 tablespoon sweet paprika
How to make SHEPHERD PORRIDGE, AL BONILLA:
- Put the oil in a frying pan, once hot add the bacon and the garlic with a cut, once golden add the five tablespoons of flour, and toast it, turning it over with the wooden spoon.
- Once toasted add the pepper, give it two turns, and add the water and dissolve with the spoon, we will not stop turning until it thickens, we will leave the fire 10 or 15 minutes until the oil comes to the surface and we notice a slight toasty smell.
- Preferably eat it always hot.
- This recipe was made in La Mancha, and it was eaten for lunch in the morning by shepherds, reapers, and ranchers in the fields, accompanied by a hot pepper.
