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Parcels CABBAGE AND SHRIMP WITH BUTIFARRA

The of packets is a bit cheesy but the recipe I copied literally from a "Discover the Cuina" the year of the Chestnut, the number 6 with that I say all, as is a magazine published in Catalan, presented the recipe as cabbage Farcellets botifarra i amb llagostins "and I sincerely believe that this is the most appropriate translation. Suggestions welcome for that.

Anyway, what is being unable to throw anything related to food is that occasionally you can save your life.
I had a few leaves of cabbage seemed a being from another planet and I could not take for escudella but they were perfect for making stuffed, but would not fill them with meat, in canalones.Me plan wanted to do something a little more original and I pulled out my magazines to find this recipe as it says is an amazing mountain and sea, and how would the Aida Luisma ... I attest.


Ingredients for 2 people

3 large cabbage leaves 1 garlic
tender shrimp

8 1 / 2 zucchini
60 gr.
black sausage a little oil and salt pepper



For sauces
2 garlic cloves and peeled a tomato rolled

shrimp heads
A little white wine 50 cl

soy sauce and 15 gr. sugar

first thing is to clean cabbage leaves with water and cut in half by removing the little white nerve. Put them in a steamer with a little water or vegetable broth (I l as I did with water) and left for 5 minutes. Are removed, is left to drain on paper towels or a clean cloth.
Cut the zucchini and garlic into strips and chop the sausage. Prawns are cleaned, the casing is removed, peel and remove the heads that we reserve for the sauce, and cut into four pieces (or three depending on the size of the prawns that to everyone's eye.)
In a pan fry the garlic, add the zucchini and sauté until they take color. Are added shrimp and sausage and sauté a couple of minutes. Salt & pepper and was removed.
Put a spoonful of the filling on each cabbage leaf half and closed to form packets. She puts on the steamer again five minutes.

Serve with the essence of shrimp and a soy reduction, which gives an exotic oriental touch to mourn.

essence To make the sautéed shrimp heads are removed and the same oil, add the garlic, peeled and rolled and a tomato peeled and cut into pieces, you miss all and add back the heads of the prawns , everything gets wet with white wine, is allowed to evaporate the alcohol from wine, crushed and passed through the Chinese.

soy reduction is made with the 50 cl. soy sauce and sugar 15, leaving him lame reduce until very thick sauce consistency.

packets are presented on one side and sauces on the side so that everyone gets where you want and the quantities they want, I liked the two mixed , a lot of essence and a touch of sauce soybeans.

Now that I write I'm thinking that I have to do it again. Que rico! LRK


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HEMC 40 - food scraps - WHITE BEAN TORTILLA and sausages

I can not remember the time that makes HEMC not participate in, but this comes in handy for me after the Escudella i carn d'olla his I had been leftover meat and vegetables to give and deliver, and even now we can put an excuse for the crisis, I always gave me great shame to waste food, so today judas reused explain how the white and the sausages that I left Christmas Day and also to reuse the post to be part of this month HEMC Cuchiflitos proposed.

I had baked beans, and had the remains of the two cooked sausages, black and white, 200 gr. beans, 150 gr. approximately total of the two sausages so I put them in a saute pan with a few drops of oil, when they took a golden brown color or so I added the two sausages cut small pieces and saute with beans all together. Meanwhile, beat 4 eggs with salt and threw it over the beans with sausage and prepared to make the tortilla has traditionally, turning alternately aided by a plate. A we do not like well done.

's it. It took me 10 minutes and a pa amb tomàquet I fixed a good dinner and was fine. If not, tell it to my Mini (which is not so mini) who ate three-quarters of the tortilla.

Lkr

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Escudella i carn d'olla

this Christmas have been rare, and for the same reason why I made the panallets I was "forced" to do this year has the Escudella i Carn d'olla traditionally com íamos at my "suegris" Christmas Day.

had never prepared so I was not quite sure that the result was very good, especially having to compete with the parents of my Maxi and we know that this fight with the recue Fin.results non of children is difficult, but hey, one more time from one day to another I was looking for information, which is multiple and varied, and buying the ingredients for 6 people who were as follows.

500 gr. beef can also be beef but I had to settle for poor fillet, 1 / 2 chicken, 2 blanquette turkey, a piece of salt pork and a fresh made around 150 grams A salted pig's foot, an ear also salt, 250 gr. black sausage, 150, white sausage, slices of ham or stale if you're not a ham bone, I took me a few pieces of lean boneless, 1 beef bone cane with their marrow, 250 gr. chickpeas to soak in warm water and salt the night before, 200 gr. also white beans soaked overnight, 250 gr. of potatoes cut into quarters, 1 col biggie, big boy 1 turnip, 1 carrot and a parsnip regular. Salt ear and foot also began to soak overnight to lose much of the salt.

For the pilot

100 gr. of lean pork I took the 500 gr. purchased a piece of white sausage, 1 clove garlic, 1 egg, 2 tablespoons breadcrumbs, 1 of flour, cinnamon, parsley and salt. Well

car on fire I put the pot with about three liters of water, meat, chicken, the two Blanquet, foot and ear soaked overnight pork, bacon, ham and the bone of beef, carrot, parsnip and turnip. As you begin to boil, lather well (ie removes the dark foam that they release all the ingredients, and fat) and incorporates peas and beans ( within a mesh bag, separately, so that these vegetables, when cooked, can be easily removed, and not mixed with other genres of stock) season it with a minimum salt and let it simmer without interruption. (Well, actually I had to stop for a moment because the pot of cooking where I started to make the broth was small, and me and my problems with the measures I did not realize until he had all the ingredients brought to a boil, and I had no nothing more and still had to put the pilot, sausages, cabbage ... Anyway.)

While

solve the problem of the pot was becoming the stock and ride it I prepared as follows.

Piqué the lean pork or the white sausage of veal, I added the beaten egg, bread crumbs, salt, some pepper, a dash of cinnamon powder, garlic and parsley and a little flour. By forming a paste the ball, so long and then passing it through flour. I left two , make me thought it would be too large. Needless to say, was getting the ingredients and mixing. It must be tasty and fluffy, that's the most important. The point I like cinnamon, and I remembered that my mother hen c to home also became.

When cooked and takes three hours boiling gently (and I already had the industrial pot I could go home find my in-laws, and changed all this) are incorporated ride it, the sausages, potatoes and cabbage. Shortly after salt to taste. Obviously the three liters of boiling water for two hours is reduced, I added as two more times around a couple of liters to eye, but always hot. And I left about half an hour / three quarters more.
After this period, with the help of my Maxi (I had no strength to take such ollon) retired three-quarters of the broth to make soup galets which is the typical pasta and very big Christmas. (Although not as much as there placed throughout the city of Barcelona )
Then sets, carn d'olla a source, whole or sliced, with a little broth over it, another source of vegetables in separate small mounds carrot and sliced \u200b\u200band placed on top of cabbage and beans in a bowl.

all together is served at the table, to serve you the rest of the soup and eat it any way you want.

The truth is that it was awesome, broth, vegetables ...

Still left over from everything to give and sell , especially since we were three and I made to six, but for that are the cannelloni de Sant Esteve.

Although

that, that's another post.

accompany this classic Catalan cuisine, with an equally classic Rioja wineries, a Reserve Imperial 82 which was perfect, fruity on the nose and mouth and despite his age, was maintaining good acidity and that memory of cherries in liquor I like so much in this type of wine. In short, it was just perfect.

LRK