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
Recipes as a concept can be traced far back into distant history, in truth as far as the early Egyptians, and quite possibly further than that. In practice though, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
Later on, we find two recipe books published in the 14th Century - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are not about the spicy food that is familiar to us all today, but rather descriptions of the types of meals on the menus of the nobility of that period. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted a torrent in cookery books, most of which still exist in academic collections. The introduction of the TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Boiled Dinner(Cocido Espanol)(Spain) recipe.
