Spanish cuisine: what is its history?
One of the most important features of Spanish cuisine is regional diversity, which, in principle, happens in many large countries. Galicia, Asturias, Castile New and Old, the Levant, Catalonia, the…

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Traditional Spanish dishes that surprise foreign tourists
Whatever the purpose of the trip of foreign tourists to Spain, they will in any case get acquainted with the national Spanish cuisine, which has an infinite number of unique…

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Sweet life in Spanish: what is it?
As the great musician Ziryab once commanded, after the hot everything should go to dessert — fruits, cheeses and sweets. It is known that Spanish cuisine has experienced several influences,…

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Monthly Archives: April 2017

Spanish soups: which to choose?

Today the Spaniards were busy with two important things. First, for the first time in decades, a bull killed a bullfighter in a bullfight. Secondly, in the evening everyone gathered in sports bars to watch the final of the world Cup. And instead of wine they drank beer from the long vessels on the football, as it should be. We were rooting for the Portuguese and, I believe, continue to celebrate the victory. Already with wine and dinner. Photo: pixabay.com it’s time to continue the conversation about the Spanish kitchen, this time about the soups. Half a century ago in mainland Spain was not often the opportunity to buy seafood. Meat is also not an everyday product for the majority of the population at all times. Vegetable dishes, including soups — are the usual meal of an ordinary Spaniard. This does not mean that the stocks were not homemade sausages and other things that can be considered as a delicacy. Just vegetable soup is considered equivalent to some powerful soup with a rich broth. Continue reading

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”). Continue reading

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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GASTRONOMIC THESAURUS (part 3)
Quirky habits and all sorts of oddities are the flip side of the traditional view of food, anchored in the content aspect of the units of the gastronomic thesaurus. One…

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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…

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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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