Borlotti Bean Stew with Sparrows

Fori Borlotti bean stew with sparrows, soak the dried beans for one night. Then let the beans bubble up in the soaking water, skim off foam.

Blanch the spareribs for about 10 minutes. Spice the onion with bay leaf spice and 3 cloves and add to the beans with garlic and the herb bunch. Let simmer gently for about 1, 5 hours.

Sauté the chorizo cubes in olive oil, add the garlic and sauté until golden, add the onion and sauté until golden.

Add carrots, celery, simmer, after about 5 minutes add tomato polpa and leek. Season with salt and pepper.

For the sparrows, mix egg yolks with eggs, season with salt and let rest a bit. Season with freshly grated nutmeg and fold in the flour. Add lukewarm water, whisk everything together until the dough bubbles. In a wide saucepan of salted boiling water, scrape the sparrows, let them steep a little and then quench them in cold water.

From the beans remove the spiked onion, the bunch of herbs and the garlic. Mash 1/3 of the cooked beans with a fork. Slightly thicken the stew with it, add the vegetables, simmer for another 15 minutes at low heat.

Cut the lamb without cartilage and pork rind into 0.5 cm cubes and add to the bean mixture.

Cook bobby beans in salted water until crisp, add to bean mixture as well. Rosemary needles with parsley and yellow celery leaves.

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