Differences
This shows you the differences between two versions of the page.
| Both sides previous revision Previous revision Next revision | Previous revision Last revision Both sides next revision | ||
|
recipes:verzada [2009/03/11 10:52] mcf |
recipes:verzada [2009/03/11 10:53] mcf |
||
|---|---|---|---|
| Line 1: | Line 1: | ||
| Verzada Asturiana | Verzada Asturiana | ||
| + | |||
| from"Clarita's Cocina" | from"Clarita's Cocina" | ||
| by Clarita del Palacio Valdes de Garcia | by Clarita del Palacio Valdes de Garcia | ||
| Line 20: | Line 21: | ||
| * Salt, if needed | * Salt, if needed | ||
| - | - In a 2 .5 to 3 quart soup pot, place the meats and cover with water. Bring to a boil and skim several times to remove the foam or espuma. | + | 1. In a 2 .5 to 3 quart soup pot, place the meats and cover with water. Bring to a boil and skim several times to remove the foam or espuma. |
| - | - Lower the heat and add the bell pepper, onion, tomato, garlic and bay leaf. Cover and cook over moderate heat until the meat is tender, approximately 1 hour. | + | 2. Lower the heat and add the bell pepper, onion, tomato, garlic and bay leaf. Cover and cook over moderate heat until the meat is tender, approximately 1 hour. |
| - | - Remove the meats to a platter. Discard the bones from the ribs and take the ham from the ham hock. Dice the meat. Remove the vegetables from the stock and discard. | + | 3. Remove the meats to a platter. Discard the bones from the ribs and take the ham from the ham hock. Dice the meat. Remove the vegetables from the stock and discard. |
| - | - Add the greens, beans, potatoes, sugar and meat to the stock. Bring to a boil, lower heat and cook partially uncovered for 15 minutes. | + | 4. Add the greens, beans, potatoes, sugar and meat to the stock. Bring to a boil, lower heat and cook partially uncovered for 15 minutes. |
| - | - Add salt to taste. Cover and cook one half hour longer on low heat. Add the thinly sliced chorizo and morzilla 10 minutes before turning off the heat. | + | 5. Add salt to taste. Cover and cook one half hour longer on low heat. Add the thinly sliced chorizo and morzilla 10 minutes before turning off the heat. |
| Yield: 6 to 8 servings. | Yield: 6 to 8 servings. | ||