**Pata y Punto: A Culinary Journey Through Dominican Delicacies**
Embark on a tantalizing culinary adventure with Pata y Punto, a beloved Dominican dish that embodies the essence of Dominican cuisine. This delectable dish, consisting of stewed pork feet and beans, is a symphony of flavors that will awaken your taste buds. Pata y Punto is a testament to the Dominican love for hearty and flavorful dishes, combining the richness of pork feet with the earthy goodness of beans. Join us as we explore the diverse recipes featured in this article, each offering a unique interpretation of this Dominican staple. From the classic Pata y Punto Guisado, bursting with aromatic spices, to the innovative Pata y Punto Sancocho, a flavorful broth-based version, we'll guide you through the culinary delights that make Pata y Punto a cherished dish in Dominican homes and restaurants.
PATATAS BRAVAS RECIPE
Steps:
- Peel the potatoes, rinse thoroughly, and dry with a paper towel.
- Cut the potatoes into bite-size chunks.
- Heat the olive oil in a large skillet over medium heat.
- Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
- Remove the potatoes and let them cool in the fridge for a few more minutes.
- Turn the heat up to high and add the potatoes back into the pan.
- Fry until crispy and golden.
- Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
- To serve, drizzle the bravas sauce over the potatoes.
- Dig in-no forks necessary!
Nutrition Facts : Calories 202.3 kcal, Carbohydrate 38.86 g, Protein 4.71 g, Fat 3.75 g, SaturatedFat 0.54 g, Sodium 246 mg, Fiber 5.14 g, Sugar 2.96 g, ServingSize 1 serving
PASTA PUTTANESCA
This sauce is named for ladies of the night. They would place pots of it in their windows to tempt men into the bordellos. I like it because it's spicy, fast and easy (no disrespect to the ladies).
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
- Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
- Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.
CUBAN TRIPE STEW/PATA Y PANZA ESTILO CUBANO
Some 25 years ago this tripe stew recipe was given to me by my youngest son's Godmother, Caridad. It is by far the best Cuban Pata y Panza, or Mondongo, tripe stew recipe I have ever tasted. It can be made with or with out the trotters, "Pigs feet". Optional is also the garbanzo beans which I love to add. Through the years I have...
Provided by Juliann Esquivel
Categories Other Main Dishes
Time 5h
Number Of Ingredients 25
Steps:
- 1. The night before if adding garbanzo beans rinse and soak overnight in cold water. Next day drain and put aside to cook with the tripe. Next cut out any fatty deposits the tripe may have on the underside. make sure your tripe is cleaned and it should be nice and white. Cut into small bite sized pieces, soak in some salt water over night next to the garbanzo beans. Next morning drain and rinse and set aside. If using pigs feet they should be rinsed and cut in halves. Set aside. Next make a nice large sofrito, in a large deep heavy pot add the olive oil, heat until shimmering then add diced onions, fresh garlic, green peppers, diced parsley, diced cilantro, raisins, the (2) two ounces of the white wine, all of the olives, bay leaves, oregano, cumin, salt, black pepper, vinegar, sazon seasoning, paprika, and the tomato sauce. Over a medium flame or heat saute all of these making a lovely fragarant sofrito.
- 2. Next add the the rest of the wine, beer, and water, mix well add the cut tripe pieces, garbanzo beans and the pigs feet, optional if your are not adding the pigs feet proceed with just the garbanzo beans and the tripe. Mix well cover with a tight lid and on a medium low flame or heat simmer for four hours. I usually make in my pressure cooker and pressurize for 1 hour. After one hour has passed with the pressure cooker I turn off the heat and let the steam escape. Open pot and add the quartered potatoes, cover and pressurize another 15 minutes. Then let steam escape and serve on top of white rice. If making by the traditional way cooking on top of the stove I check every hour to make sure my stew does not dry up. If the water goes down I add more wine or water and continue to cook on a low flame until the tripe and garbazos are almost fork tender. I then add the quartered potatoes, I mix them well in the sauce, cover and continue to cook for another hour until they are fork tender.
- 3. By the time the potatoes are done the stew should be a little thick. if it is still watery, remove some of the liquid from the pot about a half cup add about 2 tablespoons of corn starch to a half cup of cold water or beer and mix well with a fork add to the hot liquid in the cup and mix well again and then add to the pot, mix gently so as not to break up the potaotes. Simmer on low for 10 minutes until the stew liquid has thickened. Serve on top of white rice and a nice crispy salad. Pass the crusty Cuban bread to sop up all the juices. Enjoy.
- 4. I will post my picture this weeekend. Note: Tripe stew is a favorite in Puerto Rico as well as in Cuba, in Puerto Rico it is referred to as Mondongo, and to this recipe they add one other ingredient which are Capers added when the olives are added. The proceedure is very similar to my way of making this recipe. The Cuban's call the tripe Panza, meaning stomach. The Mexicans call tripe menudo and it is made an entirely different way. Will post the Mexican recipe soon. Buen appetito
Tips:
- Choose the right pork leg: Select a pork leg that is meaty and has a good amount of fat. This will ensure that the pata y punto is tender and flavorful.
- Use a variety of spices: Don't be afraid to experiment with different spices to create a unique flavor profile for your pata y punto. Some popular spices include garlic, paprika, cumin, oregano, and thyme.
- Cook the pata y punto slowly: This is a key step in ensuring that the meat is tender and falls off the bone. Cook the pata y punto over low heat for at least 2 hours, or until the meat is cooked through.
- Serve the pata y punto with a variety of sides: This dish can be served with a variety of sides, such as rice, beans, potatoes, or vegetables. It can also be served with a dipping sauce, such as salsa or chimichurri.
Conclusion:
Pata y punto is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make this dish at home. So next time you are looking for a new and exciting dish to try, give pata y punto a try.
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