Olla Of Podrida. How to cook a Rotten pot and make a potpourri out of it?
I did not find it, it is a dish of national cuisine of Spain. Probably looked bad, and probably just unconsciously afraid: and suddenly will bring — and what can I do with this? Well, a strong man after hard physical work, and even in the chill, come home — so it is “Rotten pot” at the time. And I may not survive such a riot of tastes, fats and proteins. But Olla of Podrida — a classic of the genre in Spanish cooking. Classic in every sense of the word. First, it is a very ancient meat dish, known since the middle Ages, and therefore even older. The first known recorded recipe in the history of the dish dates back to 1570, according to Bartolomeo Scappi, the cook of several popes. First time I met with dish have Cervantes. “It seems that in that large bowl over which the steam is swirling there is an olla podrida, and since such ollas podridas contain such a variety of edibles, I will surely find something there that I will like and will benefit “(Cervantes,”the Ingenious Hidalgo don Quixote of La Mancha”). A monument to the ingenious Hidalgo Photo: pixabay.com Then L. Feuchtwanger: “After the meal, their Majesties graciously conversed with the invited. From fine attention to citizen Gilarde at the table was served folksy dish Olla of podrida; the king liked this dish, and it gave him a grateful topic of conversation. — What do you think of our national dish, my dear Marquis?” — what is it? ” he asked Monsieur de avres playfully. Tom was not at all pleased with the coarse, heavy, and spicy food, and he could scarcely manage to utter a word of praise. The king had always detested this pompous effigy, and now, turning away from him, he addressed the new Ambassador: “did your Excellency like our national dish?” “what is it?” he asked aloud. – It was ordered in your honor. And the king went on to describe in detail the various methods of preparing a real, classic Olja podrida. There was no disagreement as to the nine kinds of vegetables and seven kinds of herbs that made up it, and opinions differed as to whether beef, mutton, chicken, pork sausage, and lard combined formed the basis of the meal, or only three of the listed meats, and which ones. “I personally stand for all five,” he said, ” the more mixed the better.” I eat ollia podrida and think to myself – this is how the king is connected with all segments of the population” (Feuchtwanger, “Goya, or the hard way of knowledge”). Photo: Source And then came across this word, looking up the famous dictionary of American English Webster (Merriam-Webster). I was surprised to find out that in American English the phrase olla podrida is occasionally used as a designation of a hodgepodge, mixture, accumulation, even disorder. However, there are so many Hispanic voters in the US that any politician would be only too happy to screw something close to them into a speech. With the etymology of the name of the dish is also a problem-for a long time trying to figure out why the dish is so strangely called. The word “olla” means a pot for stewing meat. It is believed that many centuries ago the dish was called olla poderida, where the last word meant “powerful, mighty” – probably because of the large number of different meat, and maybe because it could afford only people who at the moment had enough money to buy all the ingredients. Then one letter disappeared — so often in languages, and there was only olla podrida, which literally means ” rotten, rotten pot.” But do not exclude the fact that the word “rotten” was originally used in an ironic context: “long stew, now look at our overripe fruit.” Photo: pixabay.com So really the etymology is not found, but the name of this dish was translated into French, and the word we already know. French Napoleonic troops took the Spanish city of Burgos, apparently, ate there Olla podrida (in the local version, with beans), did not bother with remembering, but simply translated the meaning — a rotten pot — “pot-pourri”. In French everyday life, this first came to mean a mixture of scents from natural floral scents to flavor the rooms. (But I wonder whether translating the French, the name is strictly local food — “de Burgos blood sausage” — sausage from the blood and rice?) The word went into English – “potpourri”, and then into Russian — “medley”, where it first referred strictly to the music, when combined different in one (medley of melodies associated with one author, title or genre). Even serious music used “medley”. But now the word, as in American English, can sometimes be applied to other spheres of life. So, the dish from which today’s musical numbers grew is very ancient, all-Spanish (with regional variants) and is considered one of the symbols of the Iberian cuisine. So thought the Spanish playwright Calderon de La Barca — and it was during the brilliant past of the University of Salamanca, calling Olla podrida a symbol of the era. But now Olja Podrida, of course, a culinary symbol of the country. To make the text not look strictly etymological or literary, back to the kitchen, to cooking, and see how to prepare “Rotten pot”. Of course, cooking depends on the traditions of the region (in Spain it is important) and, of course, from the chef. You can choose an average variant. So, the main thing: beef, pork, veal or lamb, bacon, smoked sausages (no, well, that did not get…). First the meat and bacon are cooked, then the vegetables are added: potatoes, Savoy cabbage, carrots, celery, garlic, tomatoes, green peas, celery. At the end of a long cooking (stewing) — spicy sausages and grated cheese. (No, very well, that is not caught on the way…) Photo: pixabay.com Another option is cooked with red beans, add rice, pig’s ear-nose-hoof… In Latin America, where the dish is, of course, went with the Spaniards are acting out of their ordinary products. There may be sweet potatoes, courgettes, corn, chickpeas, cassava, pumpkin, yams, banana. Where there is a lot of beef (Argentina, Uruguay) — there will be more beef, where beef is tense (Cuba) – maybe even chicken, and so on. That’s a medley. “Russian variants” are also offered, taking into account our specifics. Recipes a lot, for reliability, you can watch I. Lazerson (even in Google books). Equal amount of beef, pork, veal, lamb, bacon, smoked sausages (150 grams). A can of green peas, a few potatoes, onions, garlic, a head of Savoy cabbage, grated cheese, spices. All meat (except sausages) boil in two liters water, through half an hour of exercise add peas, spices. As the preparedness of the meat put the vegetables at the end of the tomatoes, sausages and herbs. Before serving, sprinkle with grated cheese and fresh herbs. Photo: pixabay.com Harsh dish the male. It will be necessary to portray the winter somehow. The pot is waiting. We have to cook swordfish and bake a traditional almond cake, and we can assume that some individual touches of Spanish cuisine will still — thanks to the common efforts-are represented here.