Bollito Misto Of Capon And Vegetables Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BOLLITOS



Bollitos image

Make and share this Bollitos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 7/8 ounce) cans black-eyed peas
5 garlic cloves
1 teaspoon salt
2 teaspoons ground cumin
1 cup finely chopped onion
1 cup finely chopped green bell pepper
olive oil, for sauteing
2 tablespoons fresh lime juice
vegetable oil or peanut oil, for deep drying
1/2 cup flour (approximately)

Steps:

  • Drain liquid from canned peas, rinse thoroughly with cold water and drain again.
  • Grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
  • Add in the salt and cumin and blend well.
  • In a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
  • In a bowl, mix the onion/pepper mixture into the ground pea mixture.
  • Add in fresh lime juice.
  • Gradually blend in white flour, a little at a time, until your dough is the consistency of cookie dough.
  • Use a large deep frying pan; add vegetable oil to a depth of about 3 inches; heat oil to about 360°-375°; don't let the oil get too hot (you may use a deep fat fryer if you have one, following the maker's directions).
  • Drop dough by tablespoons into the hot oil-cook a few at a time and don't overcrowd the pan.
  • Let them cook until golden brown, turning occasionally, about 3-4 minutes.
  • Remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.

Nutrition Facts : Calories 265.8, Fat 1.7, SaturatedFat 0.4, Sodium 1259.4, Carbohydrate 50.7, Fiber 9.3, Sugar 2.8, Protein 13.4

BOLLITO MISTO DI VERDURE (BOILED MIXED VEGETABLES)



Bollito Misto Di Verdure (Boiled Mixed Vegetables) image

So simple it almost seems silly to post it. This is a great summer side dish or salad when the veggies are at their peak. This is just a suggestion of veggies to use add more to the list (as I do) or change it as the harvest changes. Its very important to use a very good, flavorful oil here. I got this from about.com and they never gave how many servings so I am guessing. I usually make a big batch of this and keep it in the fridge to use for a few days. The leftovers are always great tossed with pasta or risotto. The cook time is the chill time. We sometimes add a drizzle of vinegar at the table and/or a handful of grated cheese if it strikes our fancy.

Provided by Ilysse

Categories     Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes, peeled and cut into chunks
3 -4 carrots, peeled
1/2 lb beet
1/2 lb zucchini
1/2 lb string bean, ends snapped off and strings removed
olive oil
capers packed in salt (optional)
1 tablespoon parsley, minced and other optional herbs you have in your garden (basil, oregano, rosemary are all nice)
salt and pepper

Steps:

  • Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots.
  • Cook them to your taste. Some I like crisp-tender, others well done.
  • Drain them and let them cool enough to handle them.
  • Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl.
  • If you are using capers, stir them in now.
  • Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.

BOLLITO MISTO



Bollito Misto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h20m

Yield 8 to 10 servings

Number Of Ingredients 27

4 pounds beef brisket or top round
Salt and freshly ground pepper
4 cups beef stock or broth
About 4 cups water, enough to cover the beef
2 onions, peeled and quartered
4 celery stalks, cut in 1/2
1 bay leaf
4 carrots, peeled and cut into thirds
1 pound small boiling potatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Gorgonzola Sauce, recipe follows
Spicy Salsa Verde, recipe follows
4 ounces Gorgonzola
2 cups mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chopped parsley leaves, about 1 bunch
2 shallots, chopped
2 tablespoons chopped capers
2 cloves garlic, minced
2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
1 1/2 cups extra-virgin olive oil

Steps:

  • Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
  • Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
  • In a bowl, stir all the ingredients together until combined. Serve in a side dish.

BOLLITO MISTO (ITALIAN BOILED MEATS WITH RED AND GREEN SAUCES)



Bollito Misto (Italian Boiled Meats With Red and Green Sauces) image

Bollito misto is the Italian version of a boiled dinner, somewhat similar to the French pot au feu, but more complex. (A New England boiled dinner pales in comparison.) The dish can be quite an extravagant affair, with many cuts of veal, beef, tongue, sausages and a fat capon. This is a simpler version, though it is still a project and easier to complete if the work is spread over two or three days. But it is a worthy adventure. Serve the broth as a traditional first-course soup garnished with tortellini or other small stuffed pasta shapes, or plain, in little cups, for sipping. Two bright sauces - one green, one red - round out the dish as condiments.

Provided by David Tanis

Categories     meat, main course

Time P2DT5h

Yield 6 to 8 servings

Number Of Ingredients 34

4 pound chuck roast, rolled and tied
3 pounds bone-in beef shank, sliced 1 1/2-inch thick
Salt and pepper
4 whole cloves
2 bay leaves
2 large onions, peeled
1 teaspoon whole black peppercorns
2 celery stalks
2 large carrots, peeled
1 precooked cotechino sausage (about 1 pound)
6 sweet Italian sausages, with or without fennel seeds (about 1 1/2 pounds)
8 medium carrots, peeled
3 fennel bulbs, trimmed and cut into wedges
6 medium golden beets, turnips or rutabaga, peeled, cut into wedges
1 1/2 pounds small potatoes, such as Yukon Gold
Parsley sprigs, for garnish
3 bunches parsley, leaves and tender stems (about 3 cups)
1 bunch basil, leaves only (about 2 cups)
2 tablespoons capers in brine
Extra-virgin olive oil
Generous pinch of red-pepper flakes
Salt and pepper
4 thinly sliced scallions
2 tablespoons grated horseradish
A few drops of red wine vinegar
1 cup cubed day-old bread (1/2-inch pieces)
1/4 cup red wine vinegar
2 large roasted peppers (jarred are O.K.)
2 small garlic cloves
2 tablespoons tomato paste
1 teaspoon paprika (sweet or hot are fine, as long as it's fresh)
1/4 teaspoon ground cayenne
2 to 3 tablespoons extra-virgin olive oil
Salt and pepper

Steps:

  • Prepare the meats: Season chuck roast and beef shank generously with salt and pepper and let sit for 1 hour at room temperature or refrigerate overnight, if time permits. Transfer meats to a 12-quart pot. Use the whole cloves to stick the bay leaves onto the whole onions, and add to the pot along with peppercorns, celery stalks and large carrots.
  • Cover with 4 quarts water (or a little more to cover) and bring to a boil. Reduce heat, cover with lid ajar and cook at a bare simmer for 2 to 3 hours, until meats are fork tender.
  • Make the salsa verde: Purée parsley, basil and capers in food processor with about 1 cup olive oil to make a rough, loose paste. Transfer to a bowl, and stir in red-pepper flakes, salt and pepper, scallions, horseradish and vinegar. Thin with more oil to desired consistency. You should have 1 1/2 cups. (Both sauces can be made well ahead of time. The salsa verde will keep for 2 to 3 days in the refrigerator and is great on grilled fish, chicken or vegetables.)
  • Make the salsa rossa: Soak bread cubes with red wine vinegar until soft. Transfer to a blender or food processor, along with roasted peppers, garlic, tomato paste, paprika and cayenne. Blend until smooth, thick and creamy. Transfer to a bowl, stir in olive oil until it's the consistency of a milkshake. (Don't worry if it's a little thin.) Season with salt and pepper. Taste and adjust seasoning - it should be spicy, and you should have 1 1/2 cups. (The sauce will keep in the refrigerator for 1 week.)
  • Once meats are tender, remove them from the pot and set aside. Strain broth through a fine mesh sieve and discard aromatics. Ladle off any surface fat. (If time permits, refrigerate meat and broth overnight.) Reheat meat in a small amount of broth. Bring remaining broth to a simmer and reduce for 10 to 15 minutes to concentrate flavors. Season to taste.
  • Bring a separate pot of water to a light simmer over medium heat, and cook the precooked cotechino sausage for 30 minutes. Add the Italian sausages and simmer for 12 minutes, until firm and cooked through. Turn off heat and keep sausages warm in their cooking liquid.
  • As sausages cook, prepare the vegetables: Bring a pot of well-salted water to a boil. Cook each type of vegetable separately until soft but not mushy, about 10 minutes each, a bit longer for the potatoes. Blot on a kitchen towel, then arrange on a platter and keep warm.
  • To serve, cut chuck roast into 3/4-inch-thick slices, and chop shank meat into rough chunks. Cut cotechino crosswise into 1/2-inch slices. Leave Italian sausages whole. Arrange all meats on a platter, moisten with a little hot broth and garnish with parsley sprigs. This meal works well as a buffet, or you may prepare individual plates. Pass salsa verde and salsa rossa at the table. Serve broth in small cups alongside, if desired.

TORTELLINI IN CAPON BROTH



Tortellini in Capon Broth image

This is cooked with broth from Bollito Misto of Capon and Vegetables. Mortadella is available in Italian specialty markets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1/4 teaspoon salt, plus more for seasoning
2 tablespoons olive oil
3 large whole eggs plus 1 large egg yolk
4 ounces boneless veal cutlet
Freshly ground pepper
2 ounces mortadella
1 slice prosciutto (about 1/2 ounce)
1 cup freshly grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
3 quarts capon broth

Steps:

  • In the bowl of a food processor, combine flour, 1/4 teaspoon salt, 1 tablespoon olive oil, 2 eggs, and 1 yolk. Pulse until mixture comes together and dough is slightly tacky (it should not stick to fingers when squeezed). Transfer to a clean surface; knead dough into a ball. Flatten into a disk, wrap in plastic, and chill for 1 hour.
  • Heat the remaining tablespoon olive oil in a medium skillet over medium heat. Sprinkle veal with salt and pepper; cook until brown, 1 to 1 1/2 minutes per side. Transfer cooked veal, oil, and any brown bits from bottom of skillet to the bowl of a food processor. Add remaining egg, mortadella, prosciutto, Parmesan, and nutmeg; season with salt and pepper; process until finely ground. Transfer mixture to a small bowl, cover, and place in the refrigerator.
  • Remove pasta dough from refrigerator; divide into three equal pieces. Cover with plastic wrap. Set pasta machine on largest setting; roll one piece of pasta dough through. Fold into thirds; repeat on largest setting. Switch to smaller settings for each pass until dough is rolled into a thin sheet. Cut dough into 2-inch squares. Place a rounded 1/4 teaspoon filling in center of each square. Fold square diagonally in half to form a triangle, point up. Holding bottom left corner of the triangle between thumb and index finger, fold the right side of the triangle over in front and down. Wrap the right side under the finger that is holding the left corner of the triangle; press together to seal. Place formed tortellini on a parchment-lined baking sheet; cover with plastic wrap. Repeat rolling, cutting, filling, and shaping dough until all dough and filling have been used.
  • Bring the capon broth to a boil in a large saucepan over high heat. Add the tortellini, lower heat to medium, and simmer until tortellini float to the surface, or are cooked through, 3 to 5 minutes. Divide soup and tortellini among twelve bowls, and serve.

People also searched

More about "bollito misto of capon and vegetables food"

CHEF’S RECIPE: BOLLITO MISTO BY LEONARDO DE PAOLI
Dec 16, 2020 Bollito misto, or mixed boiled meats, is a dish that he grew up eating during the holidays and still loves to make today, especially in the winter and for special occasions. “It’s …
From lacucinaitaliana.com


BOLLITO MISTO RECIPE - HOUSE & GARDEN
Dec 13, 2019 Place the tongue, trotters and cotechino in a saucepan, cover with water and bring to the boil. Skim the fat from the surface, then simmer for 20 minutes. Drain and set aside. In …
From houseandgarden.co.uk


HOW TO MAKE BOLLITO MISTO AT HOME: THE DETAILED RECIPE FOR A ...
Mar 17, 2024 Bollito Misto is an authentic Italian dish that allows you to savor a variety of tender, flavorful meats alongside vibrant vegetables and delicious sauces. By following the detailed …
From pizzapartiesofamerica.com


PIEDMONTESE MIXED BOILED MEAT (GRAN BOLLITO MISTO)
Italian Bollito is a nutritious and flavorful main course obtained by simmering a piece of beef together with vegetables, aromatic herbs, and spices.
From giallozafferano.com


BOLLITO MISTO - SIMPLE ITALY
Jan 17, 2010 In northern Italy’s sub-Alpine areas, particularly Piedmont and Lombardy, Bollito Misto (mixed boil) is the culinary cure for chilly damp winters. Not so much an exact recipe as it is a ritual, the dish can include beef, veal, …
From simpleitaly.com


BOLLITO MISTO OF CAPON AND VEGETABLES RECIPES
Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped …
From tfrecipes.com


BOLLITO MISTO WITH SALSA VERDE - BIGOVEN
Try this Bollito Misto with Salsa Verde recipe, or contribute your own. Still searching for what to cook ? Cover calfs tongue with warm water and boil 40 minutes. Drain, cool and peel off outer …
From bigoven.com


BOLLITO MISTO - WALKING PALATES
Nov 13, 2020 The bollito misto (mixed boiled meats). A typical recipe of Piedmontese cuisine, now famous throughout Italy, told by Adriano Ravera and Elma Schena.
From walkingpalates.com


BOLLITO MISTO RECIPE - CHEF'S RESOURCE RECIPES
Bollito Misto is a classic Italian dish originating from the Piedmont region, where beef and vegetables are slow-cooked in a rich broth to create a tender and flavorful stew. This recipe is …
From chefsresource.com


BOLLITO MISTO - COOKSINFO
Jun 23, 2018 Bollito misto is a Northern Italian boiled dinner of boiled meats, particularly along the Po Valley. It means literally "mixed boil." It is a traditional New Year's Eve dish in northern …
From cooksinfo.com


BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE
May 18, 2022 The ultimate meat-lover's feast, Northern Italy's bollito misto is not an affair to be taken lightly; it will take some effort to procure all the meat and requires quite the appetite on …
From seriouseats.com


COMFORT FOOD- BOLLITO MISTO - DIVINA CUCINA
Nov 20, 2016 One-half capon or boiling chicken, optional; Instructions. Place all the ingredients in a large soup pot, and cover with water. Bring to a slow boil, covered for 1 hour. Skim the surface. Add the chicken and cook for another …
From divinacucina.com


A FEAST AS THRILLING TO MAKE AS IT IS TO EAT - THE NEW YORK TIMES
Jan 31, 2020 Preparing an Italian bollito misto is no small task. But given the bounty of food and flavor, David Tanis thinks it’s a worthy adventure. Essentially a large pot of boiled meats and...
From nytimes.com


BOLLITO MISTO OF CAPON AND VEGETABLES RECIPES RECIPE
Add capon, celery, carrots, tomatoes, basil, parsley, chicken bouillon, and salt; cover with 6 quarts water. Place over high heat; bring to a boil. Reduce heat to medium low; simmer partly …
From food-recipe.info


Related Search