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Pipérade
Piperade ( Gascon and French) or piperrada (Basque and Spanish), from ''piper'' (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.Larousse, p. 804. The colours coincidentally reflect the colours of the Basque flag (red, green, and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic, or meats such as ham. See also *Lecsó *Matbucha *Peperonata *Sataraš Sataraš is a light vegetable stew made of bell peppers, tomatoes, onions and condiments that is popular throughout southeast Europe. It is very similar to a Hungarian dish, lecsó, and a Turkish dish, menemen, from which this stew may have d ... Notes References * Larousse Gastronomique (1998). Paris: Larousse-Bordas. External linksPiperade recipeon the BBC website Basque cuisine Spanish soups and stews {{BasqueCountry-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gascony
Gascony (; ) was a province of the southwestern Kingdom of France that succeeded the Duchy of Gascony (602–1453). From the 17th century until the French Revolution (1789–1799), it was part of the combined Province of Guyenne and Gascony. The region is vaguely defined, and the distinction between Guyenne and Gascony is unclear; by some they are seen to overlap, while others consider Gascony a part of Guyenne. Most definitions put Gascony east and south of Bordeaux. It is currently divided between the region of Nouvelle-Aquitaine (departments of Landes, Pyrénées-Atlantiques, southwestern Gironde, and southern Lot-et-Garonne) and the region of Occitanie (departments of Gers, Hautes-Pyrénées, southwestern Tarn-et-Garonne, and western Haute-Garonne). Gascony was historically inhabited by Basque-related people who appear to have spoken a language similar to Basque. The name Gascony comes from the same root as the word Basque (see Wasconia below). From the Middle Ag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, '' marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque '' tapas)'', Idiazabal sheep's cheese, '' txakoli'' ( sparkling white wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sataraš
Sataraš is a light vegetable stew made of bell peppers, tomatoes, onions and condiments that is popular throughout southeast Europe. It is very similar to a Hungarian dish, lecsó, and a Turkish dish, menemen, from which this stew may have descended during the Ottoman imperial period. References See also * Bosnian cuisine * Croatian cuisine * Serbian cuisine * Matbucha * Peperonata ''Peperonata'' is an Italian vegetable stew typically composed of red bell peppers, tomatoes, and garlic. It may be used as a sauce for pasta or served as a side dish to meat and fish dishes. It may also be included as part of a ragù. A Malte ... Bosnia and Herzegovina cuisine Croatian cuisine Montenegrin cuisine Serbian cuisine Kosovan cuisine {{Bosnia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peperonata
''Peperonata'' is an Italian vegetable stew typically composed of red bell peppers, tomatoes, and garlic. It may be used as a sauce for pasta or served as a side dish to meat and fish dishes. It may also be included as part of a ragù. A Maltese version uses roasted peppers preserved in oil and vinegar. See also * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, bea ... References {{Reflist Italian stews ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matbucha
Matbucha (, ''maṭbūkhah''; ) is a North African condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course. Matbucha has been brought to Israel by Moroccan Jews Moroccan Jews (; ; ) are Jews who live in or are from Morocco. Moroccan Jews constitute an ancient community dating to Roman Empire, Roman times. Jews began immigrating to the region as early as 70 CE. They were much later met by a second wave o ... and is now a staple in the country, it may be enjoyed as a dip or used as a base for shakshouka. Preparation Matbucha is prepared by cooking tomatoes, bell peppers, chilis, and garlic over low heat for many hours until they cook down into a smooth, thick spread similar to jam in consistency. Commercia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lecsó
Lecsó ( , ; Czech and ; ; ; ; , ), also anglicized as lecho, is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech, Slovak and former Yugoslavian cuisine and is also very common in Poland and Austria. Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives. Varieties There is a large variety of lecsó, the base of all being a mixture of tomatoes and peppers (both sweet and hot), onions, spiced with salt, sometimes red paprika powder and often garlic. Some recipes may also use bay leaf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikurriña
The flag of the Basque Country, also known as the ikurrina (in Basque)EuskaltzaindiaDictionary of the Standard Basque, retrieved 2010-10-04. or ikurriña ( Spanish spelling of the Basque term), is the official flag of the Basque Country Autonomous Community of Spain. This flag consists of a white cross over a green saltire on a red field. Terminology The name is a neologism by Luis and Sabino Arana, from 'mark, sign' (itself a neologism extracted from 'to read'), comparable to the Catalan and Faroese . In Basque, it has the generic meaning of 'flag', but especially that of the Basque Country, as defined by the Euskaltzaindia (Royal Academy of the Basque Language). The original Biscayne spelling of the Aranas was (the final is the Basque definite article, in singular). The modern standard Basque spelling is . Design Similar in pattern to the Union Jack, the flag was designed by the founders of the Basque Nationalist Party EAJ-PNV, Luis and Sabino Arana, and is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Language
Spanish () or Castilian () is a Romance languages, Romance language of the Indo-European languages, Indo-European language family that evolved from the Vulgar Latin spoken on the Iberian Peninsula of Europe. Today, it is a world language, global language with 483 million native speakers, mainly in the Americas and Spain, and about 558 million speakers total, including second-language speakers. Spanish is the official language of List of countries where Spanish is an official language, 20 countries, as well as one of the Official languages of the United Nations, six official languages of the United Nations. Spanish is the world's list of languages by number of native speakers, second-most spoken native language after Mandarin Chinese; the world's list of languages by total number of speakers, fourth-most spoken language overall after English language, English, Mandarin Chinese, and Hindustani language, Hindustani (Hindi-Urdu); and the world's most widely spoken Romance language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
