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a Spanish stew made from pork and beans and other meats and vegetables Ollada or perolada Catalonia and Valencian Community: stew boiling vegetables and meat in a casserole Pipérade: Basque: a main or a side dish a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavored with Espelette pepper. Pisto
Moors also developed the basis for the art of pastry-making and introduced escabeche, [14] a food preservation technique relying on vinegar. Dishes like ajo blanco , alboronía , [ 15 ] alajú , [ 16 ] hallulla , [ 17 ] albóndigas , [ 18 ] mojama , [ 19 ] arrope , [ 20 ] were some of the many legacies of Moorish cuisine.
] Spanish cinema, including within Spain and Spanish filmmakers abroad, has achieved high marks of recognition as a result of its creative and technical excellence. [ citation needed ] In the long history of Spanish cinema, the great filmmaker Luis Buñuel was the first to achieve universal recognition, followed by Pedro Almodóvar in the 1980s.
This is one of the largest collections of public domain images online (clip art and photos), and the fastest-loading. Maintainer vets all images and promptly answers email inquiries. Open Clip Art – This project is an archive of public domain clip art. The clip art is stored in the W3C scalable vector graphics (SVG) format.
The Italian bakers adopted Spanish sobado bread and created its own delicacies, such as coppia ferrarese. Even in the Maghreb there is a bread derived from candeal called pain espagnole. Instead, what in Italy is called pan di Spagna ("Spanish bread") refers to the sponge cake, which according to Italian tradition was made by a baker in Spain. [35]
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.
Spanish food writers (1 C, 7 P) Σ. Spanish cuisine stubs (96 P) Pages in category "Spanish cuisine" The following 125 pages are in this category, out of 125 total.
The exact origin of the concha is unknown. Many believe that it dates back to the colonial period, and was introduced by French bakers who settled in New Spain. [2] [3] It is also believed that the idea came from a nobleman that dipped a piece of bread into some hot chocolate in front of many people and told them they should do it too.