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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country. It is a cuisine influenced by the people who, throughout history, have ...
Spain became the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, the grapevine, and olives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era (bread, wine and oil). [8]
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.
Andalusian cuisine is the regional cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.
Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...
The remaining ingredients depend on the time of year and the vegetables available in each area. There are similar preparations throughout the Mediterranean. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca and ratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and ...