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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Tapas-special food
Tapas are different small, but very hearty dishes that are suitable for a quick snack, and for snacks during lunch or a party with friends in the bar or at…

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World cuisine: Spanish fried asparagus with jamon
Ingredients Olive oil 2 tbsp Ham 6 pieces Asparagus 12 stems Coarse sea salt ground black Pepper. 20 min 6 servings Cuisine: grilled asparagus with jamon in Spanish / depositphotos.com…

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Mussels. How are they prepared in Spain?

“Revealed-throw away. Unopened-throw away, ” – I say in a hurry to a friend. “Throw everything away? she wonders. No, you need to cooking to throw out already opened. After cooking — discard unopened. Photo: Depositphotos in fact, these will be few. But what I have not been able to teach myself-is to use the broth after boiling mussels. Pour, even if the mussels were cooked in wine (if the wine costs less than one Euro, it is not so insulting and cook, and pour). Photo: Daniel Konstantinov, personal archive of course, you Can cook both in water and in mixtures of these liquids, fast wash, brush better, cut the “beard”, add to the pot and not to leave: the mussels are cooked quickly. If the liquid is not enough or a small pan, you can gently shake the latter or even more gently stir with a spoon to evenly warm up. It is written that the California mussels Indians ate about 12,000 years ago. But today we are talking about Mediterranean seafood (this family, as I understand, include the black sea), great connoisseurs of which were the Egyptians and the ancient Greeks. The latter even gave separate names to mollusks of different colors (about 30 names are known), and in honor of the mussels called the city (the capital of the island of Lesbos — Mytilene). Then fold the mussels came up with to use as a dye, and the basis of cement. Moreover, they intuitively felt the medicinal effects of mussels, and learned to grow them artificially. Mussels were described and studied by Aristotle, they were also included in the system of images of the ancient Greek playwrights. “Why do they parathewali mouths — neither give nor take, as mussels on the coals”. (Aristophanes, “Babylonians”) at The same time they learned to cook a variety of: cook, fry, bake, dry, marinate. Later mussels became a mandatory part of many dishes — salads, soups, sauces, hot (the same paella). Almost nothing has changed since then in the ways of cooking, including in Spanish cuisine. Photo: Galya Konstantinova, personal archive many cereals, herbs, spices and seasonings are perfectly combined with mussels. Required to serve lemon. It is not only served to the finished mussels, but the lemon juice itself is used as part of the liquid in which the mussels will be cooked. Many may somewhere to try the baked mussels with cheese or any sauce. In this case, the mussels are still pre-boiled or fried, removed from the shells, then again the meat of the mussels is laid out in halves of the shells, sent to the oven. If you have a sauce — just add it at each sink. If you have grated cheese-fill it in the sink and again for a few minutes send in the oven. You can try to bake mussels immediately, without boiling, in this case, the cooking time is greatly increased — up to 20 minutes. Sauces for mussels suit a variety, but again — in my opinion — not spicy and not tomato. Great oil sauces – but at least the same mayonnaise or Aioli (homemade), a sauce of heavy cream and lemon juice, sour cream, wine and garlic, sauce of chopped walnuts, garlic and oil. Mussels-a delicious and healthy product, it is a pity that in the “ordinary life” of them, “like seeds”, just do not try. A whole history with geography is obtained…

 

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