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Vegetables are added: potatoes mainly, but also cabbage, carrots, and turnips. In some cases, green bean , Chard or cardoon are also added. The meat used is fundamentally pork : pork belly , usually fresh, but sometimes cured (some purists even insist to a point of rancidity ); fresh (unsmoked) chorizo ; onion morcilla , and dried and cured ...
a Spanish meat made from roast suckling pig. Very typical of Segovia. Fuet: Catalonia: sausage a Catalan thin, cured, dry sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona Jamón: everywhere ham a cured ham from Spain. There are two primary types of jamón: Jamón Serrano and Jamón Ibérico Jamón ...
Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples.
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The sweet potatoes and lightened sauce—made with flour and low-fat milk—keep it healthier than butter- and cream-laden versions. Don’t cut your sweet potatoes too thin—they’ll turn mushy ...
Besugo a la madrileña: A traditional dish of baked sea bream. Carne al desarreglo: Beef stew. Huevos estrellados: A dish of eggs fried in olive oil served with fried potatoes (e.g. diced or sliced, French fries or potato chips) and often a sliced meat (usually ham or bacon) or sausage (typically chorizo or chistorra).
Another rich stew is pote asturianu, with cabbage, potatoes, beans and pork products. Turnips are found in pote de nabos (turnip stew), a typical winter dish, just as chestnuts in the more humble pote de castañes (chestnut stew). Green beans, peas, potatoes, peppers, cawliflower and other vegetables are also common.
Bubble and squeak, a simple British dish, cooked and fried with potatoes and cabbage mixed together; Finger millet balls made from ragi flour which is boiled with water and balls are formed and eaten with vegetable gravy; Greens, such as dandelion and collard [7]