"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Picadillo Recipe

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This recipe for Picadillo, by , is from The Morcone-IanzitoFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrissie DiNardo
Added: Sunday, July 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. ground beef or turkey
1 small onion
1 large green pepper
1 garlic clove
1 jar of Goya Alcaparrado (manzanilla olives, pimentos, and capers.)
1/4 c. olive oil
1/4 c. red cooking wine
15 oz. can tomato sauce
1 tsp. salt
1/8 tsp. pepper

Directions:
Directions:
Chop onion, pepper, and garlic as small as practicable. Set aside. Drain and discard juice from jar of Alcaparrado. Using large frying pan (with cover) heat oil until it "crackles" when you slplash drops of water on it. Add onion, pepper, and garlic. Cover and stir occasionally. When onion begins to brown on edges, add beef or turkey. Stir until meat browns. Drain fat from pan. Add rest of ingredients. Stir well. Leave to cook covered for about 20-30 minutes (usually until "juice" is almost fully absorbed). Stir occasionally. Serve over white rice. Fried bananas or yams in light syrup make a good traditional side dish.

Number Of Servings:
Number Of Servings:
4-5
Personal Notes:
Personal Notes:
Gary, Camillia, and Jonathan Bloch are like family to us. This is a dish Gary grew up with. It is a touch salty , but we love it. I like to use the pitted olives when I can find them, otherwise you just spit out the pits discreetly!!

 

 

 

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