Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

bola rellena estilo ecuadoriano pero un toque puertoriquena Recipe

5 stars - based on 1 vote
  Tried it? Rate this Recipe:
 

 

This recipe for bola rellena estilo ecuadoriano pero un toque puertoriquena is from Cooking at home with Alex Medina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 pounds of Neck bone, 2 platanos , 2 huevos sancochado, 2 boxes of raisins, 1 can of corn , 1 can of peas, 2 tsp of garlic minced, 2 small onion dice, 1 green pepper Bay leaf , sazon goya ,chopped in small dices, 1 sobre de sazon, like 1 tsp of cilantro chopped, 2 quarts of beef broth ,corn , potatoes , yautia,galabaza cabbage.






olive oil SP TT

Directions:
Directions:
Place a pot with water on the stove to boil , cut and peel 2 platanos and cut in quarters, and add to the pot with the water , cook for 12 to 15 minutes separate from stove set asides take the other two platanos and put in a food processor, process like shredded, once that til it's done, then set aside , in a Surtee pan add the onion, pepper, raisins, sazon, shredded meat and the 2 eggs chop and cook for 10 minutes, once it's done set asides, now get ready to assembled, mixed the cooked Platanos with the raw platanos together add 1 raw egg and mix to make it like a dough. Now with a soup spoon take the dough and put that in your hand and make a well to put your stuffing and make a ball, then set aside for your caldo. The way to cook this is to make the caldo the same day,make a beef broth and add corn, papas , yatia and more neck bone pieces, cabbages, and calabaza, make like a sancocho and once the sancocho is almost done add the bolas to the pot but let that boil with plenty of the broth that's in the sancocho to boil and place the bolas, let that boil with out touching the ball if you stir wild cooking they can break .....sample of what the ball will look picture on top...Bon appetite.

Preparation Time:
Preparation Time:
one hour
Personal Notes:
Personal Notes:
Sancocho de bolas ecua with a puertorican twist. This is nice to eat as soon as it is done with some garlic bread on the side. I like my soup with hot souce. Keep refrigerated, Do Not Freeze.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

1253W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!