We put the hips in a saucepan (cut into two parts, I did not do each thigh), pour water so that it was 2 fingers above the hips, add pepper, salt, I did not, salt is better at the end, then add cheese (it is of varying degrees of salinity).
On medium heat, simmer under the lid for about an hour so that the meat is fried, and the broth was very concentrated and there was not much of it.
After that, add the cheese and mix well, remove the pan from the heat and leave to "cook" for another 10 minutes.
Add the chopped garlic (I grate it on a fine grater).
Place the ready-made thighs with sauce on plates. Garnish with rice, boiled or fried potatoes, sprinkle with herbs.
