วันอาทิตย์ที่ 18 มีนาคม พ.ศ. 2555

Caldo Gallego

Yield > 6
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Smoked ham
1/2 lb Cured, unsmoked ham
1 lb Veal
1/4 lb Lean smoked bacon or salt
pork in one thick slice
1 x Pork sausage
1/4 x Stewing chicken optional
1 cup Dried white beans
1/2 med White cabbage head
chopped coarsely
4 x Turnips cut in two
a few tender Turnip greens
1 lb Potatoes cut in quarters
1/2 med Onion sliced
1/2 x Chorizo (or pepperoni)
sausage
Salt and pepper to taste
Method :
• Put the ham, veal, bacon, pork sausage, and stewing
chicken in an earthenware pot, cover with cold water, season,
put on lid, and simmer as slowly as possible for 4 hours. An
hour after putting on the meat, place the white beans in a
second pot, pour in cold water to the level of the beans, and
add 4 more cups of water. Simmer the beans slowly until
almost tender, then add the cabbage, turnips, turnip tops,
potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary
to keep food covered. When the vegetables are almost cooked,
combine the vegetables and their broth with the meat, season
to taste, and let it all simmer together another half hour. Serve
the liquid first as a soup, followed by the meat, pork sausage,
bacon, and chicken cut into serving pieces on one platter,
accompanied by the vegetables on a second platter with the
chorizo.
• Comments: This is a bourgeois version of the 'caldo' and
makes a hearty two-course meal. It is sometimes referred to
as a "Pote" Gallego to distinguish it from the humbler 'caldo',
but I have it on authority that 'pote' is a Madrid term; Galicians
refer to this version as Caldo Gallego.

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