BOLLITOS
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
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)
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 27
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 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
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
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
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
From lacucinaitaliana.com
BOLLITO MISTO RECIPE - HOUSE & GARDEN
From houseandgarden.co.uk
HOW TO MAKE BOLLITO MISTO AT HOME: THE DETAILED RECIPE FOR A ...
From pizzapartiesofamerica.com
PIEDMONTESE MIXED BOILED MEAT (GRAN BOLLITO MISTO)
From giallozafferano.com
BOLLITO MISTO - SIMPLE ITALY
From simpleitaly.com
BOLLITO MISTO OF CAPON AND VEGETABLES RECIPES
From tfrecipes.com
BOLLITO MISTO WITH SALSA VERDE - BIGOVEN
From bigoven.com
BOLLITO MISTO - WALKING PALATES
From walkingpalates.com
BOLLITO MISTO RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
BOLLITO MISTO - COOKSINFO
From cooksinfo.com
BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE
From seriouseats.com
COMFORT FOOD- BOLLITO MISTO - DIVINA CUCINA
From divinacucina.com
A FEAST AS THRILLING TO MAKE AS IT IS TO EAT - THE NEW YORK TIMES
From nytimes.com
BOLLITO MISTO OF CAPON AND VEGETABLES RECIPES RECIPE
From food-recipe.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love