traditional recipe from Castile and León

traditional recipe from Castile and León

Botillo with potatoes and cabbage a traditional way of preparing a generic dish of Bercian gastronomy, which is found even in ancient Roman treatises. The term “botillo” comes from the Latin “bottle”, meaning intestines, and refers to the casing into which the pieces of pork are stuffed.

Botillo meat is as tasty as it is intensefor which the recipe must be prepared without adding too much salt or seasoning. It must be taken into account that the botillo already has salt and seasoning.

This dish contains about 15% protein, carbohydrates and fats. Cooked with potatoes and cabbage, it also contains complex carbohydrates and enriches the dish with vitamins, minerals and antioxidants. It is estimated that about 100 grams of Botillos contain 245.90 calories.

Ingredients:

  • 2 boots (1 kg each)
  • 2 kg potatoes
  • 1 kg cabbage
  • Salt
  • Training:

    1. Wraps each one carefully botillos in a cloth, place them in a saucepan and cover them with water and salt. This way, the botillo won’t fall apart during cooking.
    2. Cook over medium heat until no longer bubbling, then cook for 2 hours or 2 and a half hours.
    3. Half an hour before the end of cooking add peeled and cut into large pieces of potatoes.
    4. Add washed and chopped cabbage leaves to this.
    5. Unwrap and prick the botillos with a fork. to let the juices out of the meat.
    6. Put everything down to salt.
    7. Check out the cooked botillos point.
    8. Serve potatoes and cabbage in a bowl and top with botillos.
    9. Save the remaining broth. for making soup or other recipes.Botillo

    Botillo ingredients and contraindications

    Botillo meat these are pieces of pork obtained as a result of butchering, which are seasoned and stuffed into the pig’s caecum. After stuffing, the product is smoked and semi-cured.

    Although they differ depending on who prepares them, Its main ingredients:

    • Pork rib (minimum 65% and maximum 90%)
    • Pork tail: (minimum 10% and maximum 20%)
    • Other components of pork (up to 20%)

    The taste of this already seasoned and smoked meat is very intense, which is why this dish is so popular. However, its use is not recommended for all people, since the dish This can be difficult for those who have a very thin stomach.

    bottle Not recommended for people with hypertension or fluid retention.due to the salt content.

    Share with your friends this botillo recipe with potatoes and cabbage, a popular classic of Bercian gastronomy.

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