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water veal bones ham bone olive oil salt pork onions chicken veal bite potatoes leeks carrots cabbage beans rice Pasta
Viewed: 72 - Published at: 8 years agoIngredients
- 2 1/2 quarts water
- 4 each veal bones
- 1 each ham bone
- 3 tablespoons olive oil
- 4 ounces salt pork
- 4 ounces onions chopped, peeled
- 1/2 each chicken for stewing
- 1/2 pound veal bite-sized pieces
- 1/2 pound potatoes
- 1 medium leeks
- 5 ounces carrots
- 4 ounces cabbage
- 4 ounces great northern beans
- 4 ounces rice
- 3 ounces pasta
Method
- Make a good broth with the water, veal and ham bones, simmering slowly.
- When nearly done, add salt to taste and the saffron.
- Blanch the salt pork to remove the excess salt, then dice.
- Heat the oil in a large skillet, add the diced salt pork and chopped onions.
- When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly.
- Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal.
- Chop the cabbage finely and add to the skillet.
- Give it all a good stir.
- Remove the bones from the broth and discard.
- Empty the contents of the skillet into the broth, then add the beans, rice and pasta.
- Cook for about 10 to 15 minutes, until the rice and pasta are done, then serve very hot.
