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Spain is a unique country, including thanks to its inhabitants. People here live in a relaxed rhythm, enjoy the momentary and without remorse postpone things for tomorrow. They dine only…

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Jamon is famous all over the world. Unfortunately, this can not be said about the Spanish sausages, the names of which are known to gourmets, but say little to most…

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Emperor, Yes not the. How to cook swordfish?

Fish occupies a worthy place in Spanish cuisine. From cheap and simple to expensive and rare. This is primarily due to the geographical state of the country — solid coast on almost all sides. The profession of fisherman has always been respected. Fish auction at Vigo Ispunjavati: ru.wikipedia.org in addition, the fish has always been a support in difficult times, for example, in the post. This was especially true of dried cod, which is rooted in the memory, consciousness and subconscious of the Spaniards forever. There is a famous dish bacalao al pil-pil-Bakalao pil-pil, it is from the Basque national cuisine (“pil-pil” – this is probably an imitation of the sound of Sizzling oil). The cod is soaked for up to 36 hours, then boiled, then fried in oil, in which the onion and garlic were fried before. It is clear that the fish dish appeared clearly not from a good life. And such bacalao in different regions full of the. In principle, the fish saved even in the most difficult time. For example, in situations of armed conflict. Remember the beloved by many George Orwell. Fish saved the people in the most difficult times Photo: G. Orwell fought against Franco, on the side of the Republicans, but the latter were also not United-he was a member of the anti-Stalinist Marxist organization, that is, these inter-brigades were considered hostile to others. In short, the civil war in all its glory, when all against all … It was returning with difficulty from Spain to England and disappointed in all, Orwell wrote his main brilliant books “1984”and” Animal farm”. In the memoirs of “Memory of Catalonia” he describes the situation in the fighting Barcelona, including food. Half-starved, very bad bread mixed with rice, queues for olive oil, but there is something to eat. And it is in one of the richest and tastiest regions. “But the food was still served very ceremoniously, although there was essentially nothing to eat. This Thursday, the main course for dinner was sardines — one sardine per person. For several days there was no bread in the hotel, even the supply of wine was running out… the Lack of food was felt for several days after the end of the fighting. … There were only enough oranges.” After all, fish and fruit for a warring city is not a collapse. Spaniards eat fish with pleasure both at home and in cafes. Spaniards love to eat Photo: G. Konstantinov, personal archive most often at home the fish is baked in foil, in cafes and restaurants is prepared in a variety of ways. The choice is large-middle-income families prefer merlusa (hake) or Dorado. Hake — one of the most popular fish among the Spaniards Photo: G. Konstantinov, personal archive Also almost always in the cafe you can find a fish called emperador. Emperor, Yes not the. As a matter of fact, emperador is a swordfish, only in Spanish. There is another fish with the same name (Imperial luvar), but due to the rarity of the catch of the latter it is impossible to confuse them. Swordfish are fairly large predatory fish, found in many places around the world and have been hunted since time immemorial. Under this known only one case attacks this fish on human, is unknown why, but with lethal outcome. Throughout the Mediterranean, this delicious fish is cooked without small bones, from which you can safely make steaks. Swordfish make excellent steaks photo: G. Konstantinova, personal archive Steaks are often simply grilled, and even on skewers. It is possible these steaks and fry. The quantity and quality of spices in which the fish need to roll, depends on the desire and availability. Garnish – from imagination and availability of products. For a holiday or weekend, you can puree spinach. All sorts of” beauty ” like truffle oil is not considered because of the high cost and inaccessibility. It is curious that the color of swordfish meat depends on how she ate. It can be white and pinkish, and close to orange — if the fish itself liked to eat shrimp. The only “but”: American researchers recommend not abuse this fish to pregnant or lactating women and children because of the possible presence of mercury. But this applies to many fish — the same ubiquitous tuna, for example. Swordfish, of course, can be baked. Here the imagination is where to roam — you can add wine and sour cream, and cream sauce, and lemon juice. For full beauty it is better to make sure that during frying and baking steaks do not touch. House in Spain Photo: G. Konstantinov, personal archive “All Spanish” option — emperador with a sauce of shrimp and clams. But this dish will be very troublesome and a little close to the variant of the sea devil. Fry steaks in flour and put them in a baking dish — no problem. But before that you need to cook the shells until they open (it’s fast), remove the clam meat, set aside, and strained broth to keep. Then cook the shells of shrimp, pre-cleaning them, and also save the broth. The first broth is added to the oil in which you fried the steaks, then there is the onion and all of it then 10 minutes. Enter there carefully remaining flour, then sherry, then the second broth. The steaks, pour the prepared sauce, add spices and deferred shrimp and clams, zagotoviti 10 more minutes in the oven to complete until the sauce thickens. But watch out on the last stage, you need very carefully. This is a” chef’s ” recipe, in which, indeed, a lot of authentic Spanish, in a similar way, you can cook some other strong good fish. It’s time for dessert. Do you know why they start with soups and end with desserts? Who invented it? Not believe. But since we now have a quiet virtual lunch — and a real dinner is always with talk, with communication, then we can talk about it.

 

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