SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 1)
The diversity of culinary traditions: from Africa to America, the cuisine of Spain has absorbed the culinary traditions of the Arabs, Italians, Greeks, learned a lot from the gastronomic preferences…

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Spanish cuisine and gastronomy
Spain is considered to be a gastronomic Paradise on Earth. Such delicacies as jamon, seafood paella, tapas are known all over the world. But in fact, the main feature of…

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GASTRONOMIC THESAURUS (part 2)
Morcilla black pudding, made with pig's blood, lard and spices, comes from this holiday. It is very popular not only because of its taste, but also is a kind of"…

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How does the meal begin? Catalan cuisine and not only

As you know, Spanish cuisine has absorbed several traditions: it is Roman (that is, since the days of ancient Rome), and the current Italian and French, and Arabic, and Jewish (in terms of sweets — it is possible). Roughly speaking, this applies to the entire culture of Spain, especially well heard in music, but cooking could not stay away. Tapas – any snack, served at the bar for beer or vinetto: pixabay.com And each province has their own traditions. Perhaps it is different in the same way as, say, in Russia Kuban or Ural cuisine. But the Spaniards is that they value their own and “local name”, each product in the store is strictly labeled (from where), dishes in the cafe are often indicated with the addition of” in “(“in Andalusian”,” in Seville”,”in La Mancha”). This always makes a very good impression: it is not only a kind of regional culinary assessment of quality, but also means that people value their reputation. Each province has their own traditions Galya Konstantinov, personal archive said to be the most different from other cuisine is Galician and Basque (supposedly close to the Abkhaz). But I was not in these two regions, I could not feel it, so I will try to generalize only what I saw myself, sometimes trying to deduce for convenience some “average” version. In “averaging” the main thing is to remember that the characteristic features of Spanish cuisine are stewing in wine, roasting on the grill, frequent use of nuts and widespread-sage. Many products of Spain and culinary methods of preparation, however, are related in common with the entire Mediterranean cuisine, including even partially Maghreb. First of all, it is the love of olive oil. Olives Arbekina Source The interesting and the famous oil made from olives of the varieties of Arbequina. These olives themselves are tiny, the size of a little finger, and must be collected strictly by hands, without any manual iron devices that can, you see, spoil the taste of the future oil. No rakes, we work only with our hands! Agricultural olive-picking workers are called “estornino” – starlings, and there are no offensive connotations in this, because birds also flock in the autumn “to harvest.” And say that some olive trees there are more than 1000 years… but with oils from olives of Arbequina (with beautiful names of Frutado or Dulce) is prepared in the wonderful region of Catalonia (Catalonia is where Barcelona is a lot of sea and a valley and mountains). Without this oil it is impossible to imagine a snack for our today’s virtual dinner. By the way, September 11 is the national day of Catalonia. And I suggest that we devote some time to the wonderful Spanish region. I would love to talk about the beauty and culture, but so far-only the kitchen. September 11 – national day of Catalonia Galya Konstantinova, personal archive First you just need to make a snack (tapas) and sauces. In Spanish tapas and sauces are always pleased with a pleasant and clear minimalism. Tapas has a clear minimalist Gal Konstantinov, personal archive First make the sauces. In Spanish, the common name of the sauce — salsa, in different regions-different sauces, all with a local flavor. Since today the emphasis is on Catalan cuisine, then we will do as it should. Aioli-standard Mediterranean sauce Galya Konstantinova, personal archive One of the most world — famous sauces-Aioli, or alioli (Alioli). Aioli-the most standard Mediterranean sauce, differs only in additives, and one basis-olive oil and garlic. Writing that offended the Spaniards blamed the French that “their” authentic sauce turned once in the world mayonnaise. He is prepared, as a mayonnaise, but with garlic. In Catalonia and French Provence may not add egg yolk and put more emphasis on”garlic”. It is the absence of eggs in Aioli Spaniards-supporters of purity of style in cooking-consider the main difference between their sauce and mayonnaise. And in Catalonia in Aioli can add pear or quince (boiled). By the way, great idea, we should try it at home sometime. This sauce will give to a Catalan dish — Xai Rostit Amb 12 Cabeçes d All (lamb with garlic). But in the province of Alicante (in neighboring Valencia) this sauce is sure to pour rice dish Arròs a banda — Rice aside. Ingredients for sauce Sofregit Photo: pixabay.com Sauce Sofregit — very simple. Fry a couple of onions in hot olive oil until Golden, add chopped tomatoes (5 pieces), paprika, salt and sugar if desired and stew under the lid. You can add garlic. Served separately at the beginning of the meal. Romesco sauce is interesting. Red pepper (1 PC.) and tomatoes (3 PCs.) are baked in the oven. Then they are crushed in a blender (or handles, if anyone has the desire) along with three cloves of garlic, two tablespoons of ground almonds, add a soaked loaf, 3 tablespoons of olive oil and 4 tablespoons of sherry. Salt, hot pepper, beat again. Picado sauce-also with almonds. Beat a slice of bread fried in olive oil in a blender with garlic, 10 almonds and a bunch of parsley. Add more oil (4 tablespoons) and white wine (2 tablespoons). There is also Salza sauce (also with garlic and almonds). But Aho Blanco, which in a respected publication ranked as sauces, is still almond and garlic soup. The most important and most delicious dish of Catalonia — pan con tomato Source The most important and most delicious dish of Catalonia-Pa Amb Tomaquet (or “in Spanish”-pan con tomato). Translated from the Catalan language – just bread with tomatoes. So is ” in kind.” But for some reason, this very simple toasted bread, grated with garlic and tomatoes, drizzled with olive oil (and sometimes sprinkled with spices), really tasty. It is surprising that we have in the house from time immemorial, so it is done, although there was no representation, and olive oil was a rarity. That is, it was, of course, not Pa Amb Tomaquet, but some kind of homemade tomato sandwich, also delicious. Another famous local snack, but more difficult to perform in our conditions-baked on charcoal leeks. Can bake and hot tiles, wrapped in newspaper. In Catalan, the dish is called Calçots. On behalf of this dish there is a holiday-Calçotadas-it is in the spring. A fun, beautiful spring festival in Catalonia, with costumes, processions, orchestras and abundant food. Another famous snack (hot, or rather — warm) — Escalivada, also perfect for vegetarians. But this dish is quite troublesome. The name suggests cooking on coals, but it is suitable and oven. In a preheated oven, preferably on the grill, put greased peppers, eggplants, onions and potatoes. Vegetables need about an hour to fry, turning, then remove, cool, clean, cut. With potatoes, other manipulations are often performed: the pulp of the core is removed, crumpled in mashed potatoes with the addition of oil and spices and laid back. This snack can be a side dish to the hot. Not endless fries to eat. On hot try today fish. It would be possible to do cod with garlic and honey, tuna carpaccio, sprinkled with the same oil from arbequina, fish pudding in Madrid, trout in Navarre, mullet in anchovy sauce, fish in Asturian with mushrooms and chocolate, the Zarzuela in a pot, mackerel, cheese, eel on the spit, can be a typical Catalan Esqueixada — a salad with tomatoes, peppers, onion and salt cod, or also as Fideu, Catalan — like paella, only with short noodles. Another hallmark of Catalan cuisine are snails. Methods of cooking these snails have gone into the neighbouring areas of France, there was even a special term “cargoed” (Catalan “cargol” and there is a snail) — festive lunch in the fresh air. But let’s create a more” banal ” dish-prepare swordfish. That still revere on topic? Maghreb cuisine: what is it? Tagine in tagine Costa Blanca: what is it, this coast? What is paella paella at home?

 

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