SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 2)
Ajoblanco – another fellow gazpacho, only without the addition of tomatoes. The soup is seasoned with ground almonds, and instead of bread (which is part of the soup), the dish is served with grapes or melon. Cocido is one of the varieties of main dishes in Spain. Tourists are most fond of Cocido madrileño-hot and thick soup, popular in Madrid. The composition of the soup includes chickpeas or beans, small vermicelli (sometimes it is replaced by rice), as well as several types of meat and meat products. The aroma of the dish gives garlic. The dish is served in several ways: first broth with vermicelli, then beans with vegetables, and at the end – meat. Puchero-another thick soup, more like a second dish. It includes several types of meat, ham, vegetables. Puchero eat with rice or pasta. Meat: variety of recipes if you collect recipes of meat dishes of any Autonomous community of Spain, you will get a weighty book. Meat in Spain love and know how to cook. Rabo de Toro-stewed oxtails. Spain can be imagined without bullfighting, but without this dish – hardly. Ternasco aragonés – lamb of Aragon. Stew melts in your mouth. Fideua is a close relative of another national dish of Spain, paella. Only for cooking fideua instead of rice use small noodles. The dish is prepared with meat, seafood, vegetables. Fabada-the national food of Spain, most common in Asturias. This Large white beans, stewed with meat, chorizo and bacon, warms even on a chilly winter day. Pote Gallego – very similar to fabada dish, popular in Galicia. Stewed meat stew with beans and vegetables served directly in the pot in which it was prepared. Chanfaina-stewed pork or beef liver. During the preparation of chanfaina wine is used. Albondigas-delicious meatballs with tomato sauce. Fish: how to swallow a tongue (sea) the Mediterranean sea is rich in fish and shellfish – rich in dishes and restaurant menus. Galicia is especially famous for its fish dishes. Seafood is fried, stewed, grilled, boiled in fish soup, added to paella. Espeto de sardinas-sardine cooked on coals. Vieiras a la gallega is a Galician way of cooking scallops. The dish is exquisite, but not very suitable for children’s table. Polbo á feira or Pulpo a la gallega – “fairground octopus”, boiled pieces of octopus. The dish must be served on a wooden tray to the tree absorbed the excess water. Сaldereta de langosta – lobster soup, which is a terrific cook in Majorca. Bacalao al pil pil is a famous braised cod native to the Basque Country. The taste of the fish is unusual, but it is served quite a hot sauce.
Vegetables: one hundred and first dish of potatoes the Traditional cuisine of Spain’s generous use of vegetables. Vegetable stews are very popular here, although they manage to spice up with sausages and jamon. Alboronía is a vegetable dish consisting of stewed pumpkin, sweet peppers, tomatoes, eggplant, sometimes spinach or chard. Menestra de verduras-stew of carrots, peas, asparagus, Brussels sprouts or cauliflower, potatoes. Pisto manchego is another vegetable dish in Spain, the main ingredients of which are zucchini, tomatoes and sweet peppers. But in the Canary Islands there is an original way of cooking potatoes: from a special variety of papas arrugadas are prepared potatoes in the Canary Islands. Tubers are boiled in salt water, and then baked until a thin salt crust forms. This dish is served with mojo verde and mojo picon sauces, but children like the potatoes in the shining peel best. Рimientos rellenos – stuffed peppers with an unusual stuffing of rice with tuna and vegetables. Tortilla de Patatas, or simply Tortilla-omelette with potatoes and onions. A portion of this omelet – and half a day can not eat.