1 lb dried chick peas
2 gal water
2 tbsp salt
1 lb soup meat
1 shinbone,cracked
1/2 lb salt pork,
1 soaked for 1 hour
1/2 lb ham hock,
1 soaked for 1 hour
1 cabbage,quartered
3 celery stalks
2 parsley sprigs
1 leek
2 carrots, cut
1 into chunks
4 potatoes, pared
1 and halved
4 hot spanish sausages
1 lb thin spaghetti
Directions
Cocido is a national dish of Spain and there are as many versions of
it as there are cooks. The slow process 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.
Tie chick peas in cloth bag. Soak in 2 quarts water with 1
tablespoons 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. Walt
MM
Serves 8
Note: I cut up the bouquet garni and add it to other vegetables enjoy,
Lei, Bronx, NY USA
Servings: 8 servings
Boiled Dinner(Cocido Espanol)(Spain) Recipe brought to you by Recipe Ideas
Categories: Dinner; Spanish
The History of Recipes
We are able to track the history of `recipes` way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these early records were just very simple pictorial instructions for preparing meals.
As we move into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of a wide range of herbs, including a few that are still present in modern kitchens such as basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including parsley and basil. These new culinary innovations led to an outbreak in books on cooking, the majority of which are kept safe in private libraries. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Boiled Dinner(Cocido Espanol)(Spain) recipe.
