Caldo Gallego Ii Recipe
I live by this quote - If more of us valued food and cheer and song above hoarded gold, it would be a merrier world - and have to say that this recipe for Spanish Caldo Gallego Ii is the one that I value the most. An assortment of fabulous flavors, the Caldo Gallego Ii recipe is one of those Spanish dishes you simply shouldn't miss. Pork is the key ingredient in Caldo Gallego Ii. This Caldo Gallego Ii as an Appetizer is a winner! Most nutritionist swear by this recipe of Caldo Gallego Ii when it comes to making something High Protein. Spare 40 minutes from your leisure time and you are ready with a delicious Caldo Gallego Ii. Your near and dear ones including your pals will vouch for this tempting Caldo Gallego Ii recipe. Try it.
Ingredients
1/2 lb. smoked ham
1/2 lb. cured, unsmoked ham
1 lb. veal
1/4 lb. smoked bacon (in 1 slice) or 1/4 lb. salt pork
1 pork sausage
1/4 stewing chicken (optional)
1 cup dried white beans
1/2 medium head white cabbage, chopped coarsely
4 turnips cut in two a few tender turnip greens
1 lb. potatoes cut in quarters
1/2 medium onion, sliced
1/2 chorizo (or pepperoni) sausage
Salt and pepper to taste
Directions
Put the ham, veal, bacon, pork sausage, and stewing chicken in an earthenware pot, cover with cold water, put on lid, season, and simmer as slowly as possible for 4 hours.
An hour after putting on the meat, place the white beans in a second pot, pour in cold water to the level of the beans, and add 4 more cups of water.
Simmer the beans slowly until almost tender, then add the cabbage, turnips, turnip tops, potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary to keep food covered.
When the vegetables are almost cooked, combine the vegetables and their broth with the meat, season to taste, and let it all simmer together another half hour.
Serve the liquid first as a soup, followed by the meat, pork sausage, bacon, and chicken cut into serving pieces on one platter, accompanied by the vegetables on a second platter with the chorizo.
While the Caldo Gallego uses white beans, chick-peas are the foundation of the cocidos of central Spain.
Even there, each region has its variations.
The Cocido Andaluz uses beef, pork, sausages, squash, green beans, and a seasoning of garlic, saffron, and pepper crushed together in a mortar.
The Olla of Cordoba has only chick-peas, bacon, and cabbage, cooked just enough to be tender.
The Cocido Madrilefio is a hearty dish, suited to the cold, dry winters of Madrid.
An hour after putting on the meat, place the white beans in a second pot, pour in cold water to the level of the beans, and add 4 more cups of water.
Simmer the beans slowly until almost tender, then add the cabbage, turnips, turnip tops, potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary to keep food covered.
When the vegetables are almost cooked, combine the vegetables and their broth with the meat, season to taste, and let it all simmer together another half hour.
Serve the liquid first as a soup, followed by the meat, pork sausage, bacon, and chicken cut into serving pieces on one platter, accompanied by the vegetables on a second platter with the chorizo.
While the Caldo Gallego uses white beans, chick-peas are the foundation of the cocidos of central Spain.
Even there, each region has its variations.
The Cocido Andaluz uses beef, pork, sausages, squash, green beans, and a seasoning of garlic, saffron, and pepper crushed together in a mortar.
The Olla of Cordoba has only chick-peas, bacon, and cabbage, cooked just enough to be tender.
The Cocido Madrilefio is a hearty dish, suited to the cold, dry winters of Madrid.
