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Cuisine Of Valladolid
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid (Castile and León, Spain). It is based on barbecued and roast food, especially roasted Spanish cuisine, complemented by wines. Ingredients Cereals A large amount and variety of cereals (wheat, maize, barley, rye) are grown locally and supply the preparers of distinctive local breads. Vegetables Distinctive vegetable dishes of Valladolid cuisine include ''sopa de chícharos'' (or ''guisantes''), a pea soup with spearmint added in for flavoring (in Spanish, pea is ''guisante'' or ''chícharo''); ''coliflor al ajoarriero'' (cauliflower in garlic); legumes in dishes such as ''alubias con patuño de cerdo'' (beans with pork leg); with cereals the '' pans'' and derivatives such as ''sopa de ajo'' ( garlic soup) and the ''sopa de bestia cansada'' (soup of tired beast) of Medina del Campo. It is an area known for ''ajoarrieros'' (which mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lechazo
Lechazo is a Spanish dish made from "cordero lechal". Overview The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo" (Spanish suckling pigs like tostón asado). The autonomous region of Castile and León has a distinctive version of lechazo referred to as " Lechazo de Castilla y Leon". It is one of the most important dishes of the cuisine of the province of Burgos. Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature "hornos de leña", or wooden stoves, in which the lamb is roasted. The lamb used in lechal must derive all its nutrition from its mother's milk, and must be no more than 35 days old and weigh between 9 and 12 kilograms at the time of slaughter. See also * * List of lamb dishes * Spanish cuisine * Castilian-Leonese cuisine * Cuisine of the province of Valladolid The gastronomy of the province of Valladolid comprises the meals, their preparation, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Soup
Garlic soup is a type of soup using garlic as a main ingredient. In Spanish cuisine, ''sopa de ajo'' ('soup of garlic') is a traditional garlic soup made with bread and egg poached in chicken broth, and laced with garlic and sherry. By country Czech Republic In the Czech Republic, garlic soup is called ''česnečka.'' It is made with garlic and potatoes and topped with fried bread. Sometimes cheese, ham or eggs are added. France Versions of garlic soup have been prepared in Provence, France. Mexico Versions of garlic soup similar to Spanish versions are prepared in Mexico. Poland In Poland, garlic soup is sometimes called ''zupa na gwoździu'' (literally ''soup on the nail''). In Upper Silesia, the traditional ''wodzionka'' soup has a garlic-based version, made with diced garlic, hard-boiled egg, potatoes and fried bread. Slovakia '' Cesnačka'' is also a part of Slovak cuisine. Spain In Spain, egg whites are sometimes whipped into the soup, as with egg drop soup. Sop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Embutido
(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters (the Spanish word comes from the verb ''embutir'', meaning 'to stuff'). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, embutido (or embotido) refers to a type of meatloaf wrapped around slices of egg and sausage. Varieties Specific varieties include, among many others (see list of sausages for the various countries): * Chorizo/chouriço * Sobrassada from the Balearic Islands * Botifarra from Catalonia * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aragonese Cuisine
The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ''ternasco''. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the ''Albóndigas de bacalao''. Some of the most well-known main ingredients include ham (jamón) from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon. Sweet Aragonese specialities are the '' trenza de Almudevar'', the '' tortas de alma'', ''guirlache'' (a type of nougat), ''adoquines'', ''frutas de Aragón'' (a confit of fruit covered in chocolate) and ''Españoletas'' (a kind of local cookie). Breads * Pan de cinta * Pan de pintera, pintadera or estrella * Pan de cañada (bread with olive oil) * Pan de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peñafiel, Spain
Peñafiel is a town in the Valladolid Province and the greater autonomous community of Castile and León, Spain. It is best known for the Peñafiel Castle and for its medieval square used for bullfights and named "Plaza del Coso" (English: "Bullring Square"). The square is surrounded by private homes, but since medieval times the rights to use their windows, balconies and doorways during bullfights are owned by the town (see easement), which auctions them to the highest bidders. The town is full of deep excavated caveswhich were traditionally used to store the wine because of the constant temperature they kept all year around. These caves have chimney vents for ventilation and to evacuate the gases generated by the fermentation of the wine. These chimney vents dot the landscape in and around the town and the castle. In 2006 Peñafiel had a population of about 5,434. Peñafiel was a very important centre in the Middle Ages, as evidenced by the fact that it had up to 19 churches. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santibáñez De Valcorba
Santibáñez de Valcorba is a municipality located in the province of Valladolid, Castile and León, Spain. It is located from Valladolid, in the valley of Arroyo Valcorba. Tourism * San Juan Evangelista's Church, a Gothic-Mudéjar style Mudéjar were Muslims who remained in Iberia in the late medieval period following the Christian reconquest. It is also a term for Mudéjar art, which was greatly influenced by Islamic art, but produced typically by Christian craftsmen for Chri ..., is the most singular monument of the town, being the oldest church in the area. Mudejar is the style that developed in the Christian Spain from the twelfth century. The Church of Santibáñez Valcorba is an architectural jewel of the thirteenth century. It consists of two buildings with large pillars and arches that highlight your half punto.Hay masonry. Inside the church you can see the altarpiece dedicated to the patron saint of the town, San Juan Evangelista. In his left highlights a seven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as Mentha pulegium, pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.Jaine, T. and Davidson, A. ''The Oxford companion to food'', OUP, 2006, p.104 Etymology The word ''wikt:pudding, pudding'' is believed to derive from the French , originally from the Latin , meaning "small sausage". History and recipes Blood puddings are often considered to be one of the oldest forms of sausage. Animals are generally bled at slaughter, and as blood rapidly spoils unless prepared in some way, making a pudding with it is one of the easiest ways of ensuring it does not go to waste. While the majority of mode ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal, and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel, and spices are also regional specialties. In many languages, a general term such as ''blood sausage'' (American English) is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Other varieties of blood sausage include ''boudin rouge'' (Creole and Cajun), ''rellena'' or '' moronga'' (Mexico), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast Lamb
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pig Roast
The pig (''Sus domesticus''), also called swine (: swine) or hog, is an omnivorous, domesticated, even-toed, hoofed mammal. It is named the domestic pig when distinguishing it from other members of the genus '' Sus''. Some authorities consider it a subspecies of ''Sus scrofa'' (the wild boar or Eurasian boar); other authorities consider it a distinct species. Pigs were domesticated in the Neolithic, both in China and in the Near East (around the Tigris Basin). When domesticated pigs arrived in Europe, they extensively interbred with wild boar but retained their domesticated features. Pigs are farmed primarily for meat, called pork. The animal's skin or hide is used for leather. China is the world's largest pork producer, followed by the European Union and then the United States. Around 1.5 billion pigs are raised each year, producing some 120 million tonnes of meat, often cured as bacon. Some are kept as pets. Pigs have featured in human culture since Neolithic times, ap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salchicha De Zaratan Blanca Y Roja
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queso Pata De Mulo
Pata de mulo cheese is a type of cheese made from ewe's milk in the Tierra de Campos ''comarca'' of Castilla y León, Spain. It originated as the aged version of the Villalón cheese, a fresh cheese made in Villalón de Campos, Valladolid. For its elongated shape it became known as ''pata de mulo'', literally "mule's leg". This shape was achieved by moulding the cheese by hand in a cheesecloth. Several pata de mulo cheeses made by Los Payuelos have been awarded prizes at the World Cheese Awards, including Super Gold (''curado'', 2013) and Silver (''semicurado'', 2017). It is a cheese of intense pressing and enzymatic coagulation. It is made with pasteurized sheep's milk, it is later submerged in brine and left to mature for 3 to 6 months. Its can be described as compact paste and its interior blind or without eyes, practically friable or laminar. It is bone white in color that can become ivory white in the most cured. The bark is yellow in color with a hint of ochre. Its shape is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
