Differences

This shows you the differences between two versions of the page.

Link to this comparison view

recipes:verzada [2009/03/11 10:53]
mcf
recipes:verzada [2009/03/11 10:53] (current)
mcf
Line 21: Line 21:
   * Salt, if needed   * Salt, if needed
  
-  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.+  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.
  
-  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.+  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.
  
-  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.+  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.
  
-  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 the greens, beans, potatoes, sugar and meat to the stock. Bring to a boil, lower heat and cook partially uncovered for 15 minutes.
  
-  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.+  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.
recipes/verzada.txt · Last modified: 2009/03/11 10:53 by mcf
Copyright © 2008-2009 alephnull.com