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Castilian-Manchego Cuisine
Manchego cuisine (Manchegan cuisine or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include ''pisto'' (a vegetable stew with tomato sauce), ''gazpacho manchego'', Manchego cheese, the white wine of La Mancha, and the red wine from Valdepeñas (DO). The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients that tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds. The cuisine of this area was popularized by Miguel de Cervantes in his early-17th-century novel ''Don Quixote'', in which a number of traditional dishes are mentioned. Staples In La Mancha, traditional dishes include ''gachas de almorta'', a paste made with grass pea ''(Lathirus sativus)'' flour, and '' tortas de gazpacho'', a flat brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchego
Manchego (, ) is a cheese made in the La Mancha region of Spain from the Sheep milk, milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets. The colour of the cheese varies from white to ivory-yellow, and the inedible rind from yellow to brownish-beige. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep's milk. The designation is protected under Spain's denominación de origen regulatory classification system, and the cheese has been granted Protected Geographical Status, Protected Designation of Origin (PDO) status by the European Union. PDO requirements A must satisfy these requirements: * It must be produced within designated parts of the provinces of Albacete Province, Albacete, Ciudad Real Province, Ciudad Real, Cuenca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silene Vulgaris
''Silene vulgaris'', the bladder campion or maidenstears, is a plant species of the genus ''Silene'' within the family ''Caryophyllaceae''. Native to the Old World, the plant has been naturalized elsewhere, including North America. The young shoots and leaves are edible. Description The plant can reach in height, with white-petaled flowers up to wide. Similar species include ''Silene noctiflora, S. noctiflora'' and ''Silene latifolia, S. latifolia''. Distribution and habitat It is Native species, native to Europe, temperate Asia and northern Africa and has been introduced to other parts of the world, particularly North America, where it is now widespread and a common wild flower in meadows, open woods and fields. Uses The young shoots and the tender leaves are sometimes used as food in some countries of the Mediterranean region. These are considered edible raw before the plant flowers and can be used in salads. The older leaves are usually eaten boiled or fried, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goat Meat
Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''Oxford English Dictionary'', 3rd edition, June 2003blend of "goat" in French and "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928, however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. In cuisine Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' ( ), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat ( lamb, hogget or mutton), and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torta De Gazpacho
Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called ''gazpacho'' or ''gazpacho manchego'' in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencia. The word ''gazpacho'' comes from the Latin adjective ''caccabaceus'', derived from ''caccabus'' (‘cauldron’), attested in several works by Tertulian, Zeno of Verona and others. This word was applied in ancient Rome to a type of bread very similar to the ''torta de gazpacho''. A ''torta de gazpacho'', also known as ''torta de pastor'', is a flat and round bread made with wheat flour without yeast. Along with the gachas the ''tortas de gazpacho'' are a very ancient Iberian staple food preparation. Traditionally Manchega women used to bake their own ''tortas'' at home, but now a commercial type of ''torta de gazpacho'' is produced in La Roda under the name ''"torta cenceña"''. To prepare ''gazpachos'' the flat bread is torn or cut into small pieces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille
Ratatouille ( , ; ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), bell pepper, and some combination of leafy green herbs common to the region, such as chives or fennel. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pisto
Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or Zucchini, courgettes, green and red Capsicum, peppers, and olive oil. It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces of Jamon, cured ham. It is also used as the filling for empanadas, pasties and tartlets (empanadillas). The dish is sometimes formally named ''pisto manchego'', from its origins in the historical region of La Mancha (mostly situated in the region of Castilla La Mancha); it is also found in similar versions in Extremadura (''pisto extremeño''). ''Pisto a la Bilbaína'', from Bilbao in the Basque Country (autonomous community), Basque Country, is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs. See also *Galayet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing Enzyme, enzymes from working and micro-organisms from multiplying. Pickling can preserve Decomposition, perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almagro, Ciudad Real
Almagro () is a town and municipality situated in Ciudad Real (province), Ciudad Real province, in the autonomous community of Castile-La Mancha, Spain. A tourist destination, Almagro is designated a ''Conjunto histórico'', a type of conservation area. Almagro lies within small Paleozoic mountain ranges, with some reserves of shallow creeks, including the Pellejero and de Cuetos. It also lies within a volcanic zone (''Cerro de la Yezosa''), which lies upon a quartzite massif. It makes the zone particularly unique, together with that of the zones of Olot and Cabo de Gata, in the sense that it is one of the few important zones of volcanic origin in the Iberian Peninsula. An International Festival of Classical Theater has also been celebrated here annually since 1978. History Prehistory and Roman era It is uncertain when humans first settled in the area of Almagro. There may have been a Bronze Age settlement; a theory supported by archaeological findings in the Casas Maestrales (co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aubergines
Eggplant ( US, CA, AU, PH), aubergine ( UK, IE, NZ), brinjal ( IN, SG, MY, ZA, SLE), or baigan ( IN, GY) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao and Lo in "V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Migas
Migas (, ) ("crumbs" in English language, English) is a dish traditionally made from stale bread and other ingredients in Spanish cuisine, Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at ''Montería (hunt)#Montería española, monterías'' in some regions of Spain. The same name is used for a different dish made from maize or flour tortillas in Mexican cuisine, Mexican and Tex-Mex cuisines. Iberian migas Spanish migas Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish among shepherds that made use of leftover bread or tortas. It gained greater uptake as shepherds, cooking on small Brazier, braziers while moving their sheep along transhumance routes, spread the dish to rural laborers. It regained popularity during the early 20th century, and as of 2011 was sold by restaurants across Spain, and in supermarkets, vacuum-sealed and read ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
