BOLLITOS RECIPES

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BOLLITOS RECIPE - FOOD.COM



Bollitos Recipe - Food.com image

Make and share this Bollitos recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 7/8 ounce) cans black-eyed peas
5 garlic cloves
1 teaspoon salt
2 teaspoons ground cumin
1 cup finely chopped onion
1 cup finely chopped green bell pepper
olive oil, for sauteing
2 tablespoons fresh lime juice
vegetable oil or peanut oil, for deep drying
1/2 cup flour (approximately)

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, FatContent 1.7, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 1259.4, CarbohydrateContent 50.7, FiberContent 9.3, SugarContent 2.8, ProteinContent 13.4

BOLLITO MISTO RECIPE | MARTHA STEWART



Bollito Misto Recipe | Martha Stewart image

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     Chicken Recipes

Number Of Ingredients 22

3 tablespoons extra-virgin olive oil
1 pound beef brisket, fat trimmed
Coarse salt and freshly ground pepper
8 cups homemade or store-bought low-sodium beef stock
12 baby carrots, 4 chopped, 8 whole
2 celery stalks, 1 chopped, 1 cut into 1-inch pieces
1 1/2 medium red onions, 1/2 onion chopped, whole onion halved
2 sprigs flat-leaf parsley
1 dried bay leaf
1 pound cotechino sausage
2 sweet Italian sausages
1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces
8 Red Bliss potatoes (or any boiling potatoes)
1 cup fresh flat-leaf parsley
1 cup fresh basil
1 cup fresh mint
1/4 cup capers, drained and rinsed
1 tablespoon whole-grain Dijon mustard, plus more for serving
2 anchovy fillets, rinsed
1 garlic clove, smashed
1 cup extra-virgin olive oil
Coarse salt and freshly ground pepper

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.

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