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 read the history of written recipes far back into the distant past, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move on, we find a couple of interesting cookery books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that time. During the next few centuries, the families of Europe tried to serve the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. Even so, it was during the 1800s that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes of the day. By the advent of the 20th century, cookbooks were increasing in popularity mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Boiled Dinner(Cocido Espanol)(Spain) recipe.
