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
For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 22
Steps:
- 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 carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
- Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
- Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
- Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
- Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.
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 WITH SALSA VERDE AND CHILI SAUCE: BOILED BEEF WITH SALSA VERDE AND CHILI SAUCE
Provided by Food Network
Time 2h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot. Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.
- Salsa Verde Sauce: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.;
- Chili Sauce: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.
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- Make the bollitos: Let the dough cool enough that you can handle it. Take two tablespoons of the mix and form into dumplings, about 3/4" (2 cm) in diameter, squeezing to compress them well. Repeat with the remaining dough. You should obtain around 16.
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