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…

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Spanish cuisine (part 2)
Fish and seafood Malaga dish espeto Fish is the main component of the Mediterranean diet. For Spaniards, fish is one of the most favorite dishes. To the family table it…

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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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small clay plates

GASTRONOMIC THESAURUS (part 2)

Morcilla black pudding, made with pig’s blood, lard and spices, comes from this holiday. It is very popular not only because of its taste, but also is a kind of” gastronomic ” protest addressed to the Moors-conquerors. expensive varieties of morsilla are usually eaten as an appetizer, the cheapest are designed exclusively for frying. Revuelto de morcilla-a dish of fried morsilla, cut into large pieces, served with scrambled eggs or rice as a main dish.

Bright red spicy chorizo “choriso” sausages made of coarsely ground pork, rarely beef, minced meat, seasoned with garlic, red pepper, cinnamon and cloves, are famous all over the world. They are distinguished by the degree of sharpness (picante “sharp” and dulce” not sharp”) and the presence of fresh herbs, such as Basil. Varieties that do not need heat treatment are used as an appetizer or added to salads. Chorizo fresco, short and thick raw sausages, are sold in bundles and require mandatory heat treatment. 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 home. Tapas is made from everything: vegetables, cheese, fish, bread, meat and so on. The main thing is that the snacks were of such a size that they could immediately fit in your mouth.

The history of the emergence
In Spanish cuisine tapas did not appear immediately. Residents of Spain like to tell legends about the appearance of this dish. For example, wine and cheese or corned beef peasants during operation of the supported force, or that once a certain innkeeper got a bad batch of wine, and he decided to hide the taste of it, submitting to it the free cheese and sausage. Options many, but the most popular and the most plausible among them two. Continue reading

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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Features of Spanish cuisine
The cuisine of Spain has a truly Royal variety. It is interesting that the traditional "set of dishes" and methods of cooking vary depending on the region. However, there are…

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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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Tapas or pintxos?
Anyone who has been to Spain, and even more traveled to the Basque Country, probably wondered this question. What is the difference between pintxos and tapas? And how did it…

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