Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Ceci beans; soaked overnight |
| 1 \N | Smoked ham hock |
| 1 \N | Whole Veal shank |
| 2 pounds | Oxtail in 2-inch pieces |
| 2 \N | Cornish game hens; cut 6 pcs each |
| \N \N | (or use small chickens) |
| 2 larges | Spanish onions; cut 1\" dice |
| 2 \N | Carrots; cut 1/2\" rounds |
| 4 \N | Potatoes; peeled, and |
| \N \N | Cut into 1\" dice |
| 8 \N | Garlic cloves; peeled, whole |
| 2 tablespoons | Salt |
| 3 cups | Shredded green cabbage |
| ½ pounds | Chorizo sausages -; (2 pieces) |
| 1 pounds | Morcilla sausages -; (2 pieces) |
| ½ cup | Arborio rice |
| ¼ cup | Tomato paste |
| 1 teaspoon | Hot chili flakes |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
Place ceci in a 3-gallon soup pot with smoked ham hock, veal shank and oxtail and cover with cool water. Bring to a boil. Lower heat and simmer for 2 hours. Remove ham hock and veal shank and add game hens or chickens, onions, carrots, potatoes, garlic and salt and bring to a boil. Cut ham hock and shank meat into 1½-inch cubes and return to pot. Lower heat and simmer covered 45 minutes. Add cabbage, chorizo, morcilla, rice, tomato paste and chili flakes and cook 25 minutes. Season with salt and pepper, remove sausages, slice thinly, pour soup into tureen, lay sausages over top and serve. This recipe yields 6 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B06 broadcast 06-01-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
06-08-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.