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home > recipes > soups > cocido espanol
BOILED DINNER(COCIDO ESPANOL)(spain) From:the Wonderful World of cooking Cocido is a national dish of Spain and there are as many versions of it as there are cooks. The slow porcess used its preparation is considered to be the secret of its tastiness. Because the broth forms the base of many soups and sauces and because the cook may use what ever ingredients are in season locally, it is extremely economical. 1 poud dried chick peas 2 gallons water 2 tablespoons salt 1 pound soup meat 1 shinbone,cracked 1/2 pound salt pork, soaked for 1 hour 1/2 pound ham hock,soaked for 1 hour 1 cabbage,quartered 3 celery stalks 2 parsley sprigs 1 leek 2 carrots, cut into chunks 4 potatoes, pared and halved 4 hot Spanish sausages 1 pound thin spaghetti Tie chick pease in cloth bag. Soak in 2 quarts water with 1 tablespons salt for 24 hours. Remove bag. Add 1 1/2 gallons water to soaking water. Bring to boil. Add soup meat, shinbone, salt pork, and ham hock. Simmer for 1 hour. Add bag containing peas. Simmer for 45 minutes. Prepare bouquet garni, by tying together celery. parsley, and leek. Add to soup with remaining vegetables, sausages,and 1 tablespoon salt. Discard bouquet garni and bones. Remove meat and vegetables. Cut meat into portions. reserve. Cook spaghetti in soup stock until tender. Drain. Place peas in center of serving platter. Surround with meats and vegetables. Serve spaghetti separately. Serves 8. Suggested menu: Spanish Boiled dinner, green pepper and tomato salad, fresh fruits and cheese, coffee or tea. Note: I cut up the bouquet garni and add it to other vegetables. Enjoy, Lei, Bronx, NY USA

Cocido Espanol


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keyword: cocido
keyword: espanol
ethnicity: spanish
recipes for soups
recipes by LeiG
Email Address:
(posted April 17, 1996)

BOILED DINNER(COCIDO ESPANOL)(spain)
From:the Wonderful World of cooking

Cocido is a national dish of
Spain and there are as many versions of it as there are cooks. The slow porcess used its preparation is considered to be the secret of its tastiness. Because the broth forms the base of many soups and sauces and because the cook may use what ever ingredients are in season locally, it is extremely economical.

1 poud dried chick peas
2 gallons water
2 tablespoons
salt
1 pound
soup meat
1 shinbone,cracked
1/2 pound
salt pork, soaked for 1 hour
1/2 pound
ham hock,soaked for 1 hour
1
cabbage,quartered
3
celery stalks
2
parsley sprigs
1
leek
2 carrots, cut into chunks
4 potatoes, pared and halved
4
hot Spanish sausages
1 pound
thin spaghetti

Tie chick pease in cloth bag. Soak in 2 quarts water with 1 tablespons
salt for 24 hours. Remove bag.

Add 1 1/2 gallons water to soaking water. Bring to
boil. Add soup meat, shinbone,
salt pork, and ham
hock. Simmer for 1 hour. Add bag containing peas. Simmer for 45 minutes.

Prepare
bouquet garni, by tying together celery. parsley, and leek. Add to soup with remaining vegetables, sausages,and 1 tablespoon salt. Discard bouquet garni and bones. Remove meat and vegetables.

Cut meat into portions.
reserve.

Cook
spaghetti in soup stock until tender. Drain.

Place peas in center of serving platter. Surround with meats and vegetables. Serve
spaghetti separately.

Serves 8.

Suggested menu: Spanish
Boiled dinner,
green pepper and tomato salad, fresh fruits and cheese, coffee or tea.

Note: I cut up the
bouquet garni and add it to other vegetables.

Enjoy,
Lei,
Bronx, NY
USA


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